Name: Sweet Dough for Pies And Tarts
Ingredients: 1 c All-purpose bleached flour; 3 tb Sugar; 1/4 ts Baking powder; 1/8 ts Salt; 4 tb Cold unsalted butter; 1 lg Egg; 2 c All-purpose bleached flour; 1/3 c Sugar; 1/2 ts Baking powder; 1/4 ts Salt; 8 tb Cold unsalted butter; 2 lg Eggs

It’s clear that all the religious systems are different. Yet all the religious systems, except Christianity, are all ultimately the same. Every world religion teaches what man must do to earn his salvation. Only Christianity teaches that we cannot earn our salvation, but that God in Christ must accomplish it for us. Thus, in Christianity, as compared to all other religions, it is gift versus reward and grace versus works and faith versus effort and humility versus pride and Christ versus self.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs		Lifetime tv, Life5	1	servings

INGREDIENTS

1	c	All-purpose bleached flour
3	tb	Sugar
1/4	ts	Baking powder
1/8	ts	Salt
4	tb	Cold unsalted butter
1	lg	Egg
2	c	All-purpose bleached flour
1/3	c	Sugar
1/2	ts	Baking powder
1/4	ts	Salt
8	tb	Cold unsalted butter
2	lg	Eggs

INSTRUCTIONS

FOR A ONE-CRUST PIE
FOR A TWO-CRUST PIE
1. 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 Tbsp.
pieces and add to dry ingredients. Toss once or twice to coat pieces of
butter.
2. Using your hands or a pastry blender, rub the butter into the dry
ingredients by breaking it into tiny pieces, continuously pinching and
squeezing it into the dry ingredients. Be careful to keep the mixture
uniform by occasionally reaching down to th e bottom of the bowl and mixing
all the ingredients evenly together.
3. Continue rubbing the butter into the dry ingredients until the mixture
resembles a coarse-ground cornmeal and no large pieces of butter remain
visible. Beat the egg(s) in a small bowl and pour over the flour and butter
mixture.
4. Stir in with a fork, continuing to stir until the dough begins to hold
together, but still appears somewhat dry. Scatter flour on the work surface
and scrape the dough onto it. Press and knead the dough quickly 3 or 4
times, until it is smooth.
5. 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
1-second intervals to mix. Cut butter into 1-Tbsp. pieces and add to work
bowl.
6. Process, pulsing repeatedly at 1-second 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.
7. Add the egg(s) to the work bowl and pulse ten times or so, until the
dough forms a ball. Scatter flour on the work surface and scrape the dough
onto it. Press and knead the dough quickly 3 or 4 times, until it is
smooth.
8. 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 disk. Refrigerate the dough until firm, or until
you are ready to use it, at l east 1 hour.
Copyright credit: Nick Malgieri 1993 © 1996 Lifetime Entertainment
Services. All rights reserved.
MC formatted using MC Buster by Barb at PK
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Mad at God? Sure you’ve got the right person?”