Dad. At Home.

Sugar-Cookie Pie Dough

Ben Hartung

Sugar-Cookie Pie Dough

Adapted from George Brown College Baking Arts recipe. Original recipe calls for room temperature butter and using a creaming and rolling method. I adapted it to a melted butter recipe where you hand press into a pie pan.
Fill with cooked filling: chocolate, lemon curd, etc. or fill with pastry cream and top with fresh fruit. To prevent it frorom getting soggy, line inside with melted white chocolate. serve cold
Print Recipe
Servings: 1 Pie
Ingredients Method

Ingredients
  

  • 1/2 cup butter melted
  • 1/4 cup white sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla
  • 1 egg yoke
  • 2⅔ cups all purpose flour

Method
 

  1. Combine all dry ingredients and set aside.
  2. In the bowl, whisk butter, vanilla and sugar until combined, around 1 minute. Scrape down the sides as needed. Add egg yoke
  3. Fold dry ingredients all at once and blend till just combined.
    4. Dough can be frozen at this point. Cover with double plastic wrap before freezing. Thaw in the refrigerate before use for about 24 hours.
  4. Using your hands, press dough into tart pan. Dock dough with a fork and line with parchment paper. Add dough weight.
  5. Bake for 12–15 min. Then remove beans and bake for an additional 7–10 min or until golden and dry.
  6. Preheat oven to 350°.