Sucree Pie Dough

The sweet and flaky pie crust makes for a perfect apple pie! One of the best parts of the pie is making and eating the dough! Luckily, this recipe is both easy and tasty!

Ingredients

2 sticks unsalted butter
1/2 cup sugar
1/2 teaspoons Salt
2 egg yolks
3 cups all purpose flour
2 tablespoons heavy cream

Directions

In mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy.

Add salt and egg yolks to butter mixture on low speed, mixing until incorporated.

Slowly add flour and heavy cream and mix until dough comes together. Be careful not to over mix. Stop as soon as it comes together.

Wrap in plastic and chill in refrigerator for 25 minutes.

Roll out dough with a rolling pin on a floured surfaced until it is in thickness.

Tip: Try to handle the dough as little as possible to keep it chilled.

Cut out an even number of 6 dough circles. This recipe should give you about 8 circles. Use 4 of them for the bottom crust of your pie, and the other 4 for the top crust of your pie. Press the dough circle into your 4" pie or tart pans. Trim the edges with a knife.

Cut a venting hole the size of a quarter out of the top layers of your pie dough. This will allow your pie to vent hot air when it is baking.

You can use the scraps as decorative accents on top of your pie, such as little hearts, fall leaves or pretty crisscross lattice.