INGREDIENTS

INSTRUCTIONS

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. Recipe
By : BAKERS' DOZEN (NICK  MALGIERI) SHOW #BD1A18  Posted to EAT-L
Digest 14 October 96  Date:    Tue, 15 Oct 1996 20:20:24 -0500  From:  
Jackie Bordelon <jbord@PREMIER.NET>

A Message from our Provider:

“Hurting? No one understands like Jesus”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3019
Calories From Fat: 335
Total Fat: 38.2g
Cholesterol: 572.7mg
Sodium: 1976.3mg
Potassium: 1337.3mg
Carbohydrates: 587g
Fiber: 28.3g
Sugar: 191.3g
Protein: 83.6g