Sweet Pastry Dough

By WheretheMagicHappens

Makes enough for 2 single-crust pies or tarts, or 1 double-crust Pie. This dough keeps well in the refrigerator for up to 3 days.

Ingredients

• 2 cups unbleached all-purpose flour (spoon into dry-measure cup and level)
• 1/3 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 8 tablespoons (1 stick) unsalted butter, chilled and cut into 12 pieces
• 2 large eggs

Preparation

Step 1

Combine the flour, sugar, baking powder and salt in the bowl of a food processor; pulse several ties at 1-second intervals to mix.

Add the butter and pulse again until the butter is finely mixed throughout the dry ingredients and no visible pieces remain.

Use a fork to beat the eggs enough to break the up, and add to the bowl. Pulse again until the dough almost forms a ball; avoid pulsing too much or the dough might become too soft.

Invert the dough onto a lightly floured work surface and gently knead together 3 or 4 ties to make it smooth.

Divide the dough into 2 pieces, for them into discs, and wrap each in plastic. Chill for a couple of hours before rolling.

Before rolling the dough, place it on a floured surface and gently knead until smooth and malleable. Form into a disc again before beginning to roll.

From "Nick Malgieri's Pastry" by Nick Malgieri via The Oregonian FoodDay 12/17/2014