Sweeter than a Classic Pie Pastry, the egg and butter provides a rich and flakey pie crust for fruit pies.

Sweet Butter Egg Pastry

Ingredients: Sweet Butter Egg Pastry for 9 Inch Double-Crust Pie: 2½ cups all-purpose flour, plus additional for work surface ¼ cup granulated sugar ½ teaspoon salt ¾ cup unsalted butter, chilled, cut into small pieces 1 large egg 4 to 6 tablespoons ice water Directions: Sweet Butter Egg Pastry: In a large mixing bowl, combine flour, sugar, and salt; whisk together to mix. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs.    In a small bowl, combine egg and 4 tablespoons water; beat the egg with a wire whisk or fork until frothy. Add egg mixture to the flour mixture, mixing until all the flour is moistened and forms a ball. If the dough seems too crumbly, add the additional water (or a little more) if necessary. Divide dough in half; gently pat each half into a 6 inch disc. Wrap in plastic and refrigerate 1 to 2 hours. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll one of the chilled pastries from the center out into a circle about 8 or 9 inches in diameter. Gently pick the pastry up, lightly re-flour the work surface, and replace the pastry upside down. Continue rolling the pastry into a 12 to 14 inch diameter circle. Transfer the pastry to a pie pan; gently press the pastry to the bottom and sides of the pie pan.  Trim the pastry to ½ inch beyond the edge of the pie pan. Add desired pie filling. Roll out remaining pastry about 14 inches in diameter, or at least 2 inches larger in diameter than the filled pie. Place pastry on top of pie filling. Trim the pastry to one inch beyond the edge of the pie pan. Fold and roll the edge of the top pastry under the edge of the bottom pastry. Flute the edges to seal. Cut slits or decorative designs in the top pastry to allow steam to escape. Bake as directed in the recipe. TheBakingPan.com