Pie Dough-sweet for mince pies

By emtoothfxr

used this for mince pies christmas 2011. Surpasses previous doughs.
use standard muffin pans, make ahead and regrigerate until ready to use. bring out and let warm up a bit until malleable. It was a little messy in the food processor. Try it in the mixer next year.

Ingredients

• crust pie, about 1 1/4 pounds dough:
• 2 1/2 cups all purpose bleached flour
• 1/2 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) cold unsalted butter
• 2 large eggs

Preparation

Step 1

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.