I’ve been a little obsessed with pie dough lately. Ok actually for several months. It started back before Father’s Day. Both my Dad and I really REALLY like apple dumplings and other similar deserts. So I decided that for Dad’s day I would make homemade, the best anyone had ever eaten, apple dumplings. And so I was started on the quest for the perfect apple dumpling recipe. I tried a lot of dough recipes, but my favorite was from Sarabeth’s Bakery (fantastic baking cookbook!). I’ve adapted the recipe quite a bit and simplified the directions. This really is pretty easy to make which is great since pie is supposed to be one of those intimidating deserts to bake.
So it’s way past Father’s Day and I’m only half way to my apple dumpling but this dough nails (half of) it. It’s soft, buttery, rich and oh so perfect for dumplings, pies, galettes (more on this later), or even quiche. Obviously from a quick scan of the ingredients you can see this isn’t the healthiest recipe and since I find I want to use it a lot I’m also developing a light version which I will post as soon as I have the kinks worked out. It might take some time. It’s challenging to come up with something healthier without sacrificing flavor! I also promise to post the full dumpling recipe when I figure it out. Until then give this a shot with your favorite filling. Enjoy!
- 12 tbsp. salted butter (1 1/2 sticks)
- 2 1/2 cups all purpose flour
- 1 tbsp. white sugar
- 1/4 tsp. kosher salt
- 2/3 cup to 1 1/3 cups cream (Amount of cream varies depending on preferred density of dough.)
- In a large preferably high sided mixing bowl partially melt butter in the microwave. About 1/3 of the butter melted works well.
- Use an electric mixer to very lightly cream the butter.
- Add all dry ingredients to the bowl.
- Very lightly blend butter and dry ingredients with the electric mixer. This shouldn't take more then a quick blend. Mixture will be fairly dry and 'pebbly' looking.
- Add 2/3 of the cream and blend until mixed using the electric mixer. Do not over mix. The mixture will still be 'pebbly' but much moister and stick together some. You may need to take a rubber spatula and clear the beaters of the mixer.
- Continue adding up to 1/2 cup more cream gradually until desired consistency is reached. The dough will get moister the more cream you add and stick together better.
- Take the dough from the bowl and gently compact into two balls.
- Tightly wrap each ball in plastic wrap and place in the fridge to chill.
- Chill dough between 30 and 45 minutes before rolling out.
- Great tip: If you are new to pie dough add the full amount of cream. Your dough will be much easier to work with and not nearly as delicate when rolling out!
- This recipe makes enough for two pies. Extra dough can be frozen for up to two weeks. Leave in plastic wrap and insert into a ziplock freezer bag removing all air before closing. Allow to defrost and warm slightly when you take it back out for use.