Best 9 Sweet Pastry Dough For Custard Pie Recipes

FLUFFY SWEET POTATO CUSTARD PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough into two 1/8-in.-thick circles; transfer to two 9-in. pie plates. Trim crust to 1/2 in. beyond rim of plates; flute edges., In a large bowl, beat potatoes and butter until blended. Beat in sugar, flour, vanilla and nutmeg. Add egg yolks, one at a time, beating until blended. Add milk; beat well. With clean beaters, beat egg whites until stiff peaks form. Fold into sweet potato mixture., Pour into pastry shells. Bake 45-55 minutes or until a knife inserted in the center comes out clean. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve or refrigerate within 2 hours.,

SWEET PASTRY DOUGH FOR CUSTARD PIE

Steps:

• Pulse flour, sugar, and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal. With machine running, add yolk and ice water, and process until dough just comes together. (It should not take longer than 30 seconds.)
• Shape into a disk, and wrap in plastic. Refrigerate dough for at least 30 minutes.

RICH PASTRY FOR CUSTARD PIES

Steps:

• Combine flour and salt in the bowl of a food processor.
• Cut the butter into chunks and distribute them over the flour. Mix with a spoon so each is coated. Process in six or seven short bursts until the butter pieces are a bit larger than peas.
• Beat yolk and ice water to combine thoroughly. Turn processor on and pour liquid through feed tube. Turn the processor off when the dough begins to clump up.
• Gather dough from blades, form into a ball, wrap tightly in plastic wrap and chill at least four hours before using.

BASIC SWEET PIE CRUST

Steps:

• Sift the flour, sugar and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.
• Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to two days.

SWEET DOUGH FOR PIES

Steps:

• To mix the dough by hand, combine flour, sugar, salt and baking powder in a medium
• mixing bowl and stir well to mix. Cut butter into 1 tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse ground corn meal and no large pieces of butter remain visible.
• Beat the egg(s) in a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins to hold together, but still appears somewhat dry. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
• To mix the dough in the food processor, combine flour, sugar, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1second intervals to mix. Cut butter into 1tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1second intervals, until the mixture is fine and powdery, resembles a coarse ground cornmeal and no large pieces of butter remain visible, about 15 pulses in all.
• Add the egg(s) to the work bowl and pulse ten times or so, until the dough forms a ball.
• Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
• Press the dough into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6 inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.
• Storage: Keep the dough in the refrigerator up to two days, or freeze it doublewrapped in plastic. Because the dough is thin, it will defrost quickly at room temperature when you intend to use it.
• Variations:
• SPICE CRUST:
• Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon each freshly grated nutmeg and ground cloves to the dry ingredients before mixing in the butter. Double the quantities for the 2 crust recipe.
• COCOA DOUGH:
• Add 2 tablespoons sifted non alkalized cocoa powder to the dry ingredients before mixing in the butter. Double the quantities for the 2 crust recipe. If the dough seems dry after adding egg(s), add a teaspoon or two of water, no more.

SWEET-POTATO-CUSTARD PIE IN ORANGE CRUST

Steps:

• To make the crust, sift the flour and salt together in a large bowl. Cut in the butter, shortening and orange rind with a pastry blender or your fingers until the mixture is crumbly.
• In a small bowl, combine 3 tablespoons of orange juice with the sugar and nutmeg. Using a fork, stir the orange-juice mixture into the flour mixture to form a soft dough, adding additional orange juice if necessary. Do not overmix. Refrigerate at least 1 hour.
• On a floured surface, roll out the chilled dough to fit a 10-inch pie plate. Press the crust firmly into the plate and trim and crimp, or flute, the edges. Set aside.
• For the filling, beat the eggs, sugar and sweet potatoes together in a medium bowl. Add the milk and light cream and stir until combined. Add the melted butter, orange juice, vanilla extract, lemon extract, salt and nutmeg, if using, and mix well.
• Pour the mixture into the pie shell and bake until a knife inserted into the middle of the custard comes out clean, about 40 to 45 minutes.

SWEET PASTRY DOUGH

Steps:

• Whisk together flour, sugar, and salt in a large bowl. Blend together flour and butter with your fingertips or a pastry blender until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Beat together yolk, vanilla, lemon juice, and water with a fork and stir into flour with fork until combined well.
• Gently knead with floured hands in bowl until a dough forms. Turn dough out onto a floured surface and gently knead 4 or 5 times.
• Form dough into a ball, then flatten into a disk and chill, wrapped in plastic wrap, at least 1 hour and up to 2 days.

SWEET PASTRY DOUGH

Steps:

• Mix flour, salt and sugar.
• Cut in butter until crumbly.
• Mix beaten egg yolks,ice water and vanilla together.
• Mix into flour mixture until pastry just holds together.
• Knead in plastic wrap until smooth.
• Flatten; chill 1 hour.
• To partially blind bake: Set oven at 400 degrees Fahrenheit.
• Bake 15 to20 minutes, weighing pastry down with a layer of foil and dried beans.

EASY SWEET PASTRY DOUGH

Steps:

• Sift together the flour, sugar, and salt (if using) into a bowl.
• Toss butter into flour mixture to coat pieces. Using fingertips, rub butter into flour, working it until you have created a coarse meal with a few pea-size pieces.
• In a small bowl, combine egg and vanilla. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix with hands until dough forms a ball.
• Knead the dough to make it smooth. Cover with plastic wrap and refrigerate for 10 minutes.
• Roll out dough and shape to pie pan or cut out rounds for tarts.