In the Savory Tarts and Pies section of The Modern Baker, Nick Malgieri gives three crust recipes: Olive Oil Dough, No-Roll Flaky Dough, and Rich Pie Dough. Of the three, I found the rich dough to be my favorite, both in taste and texture. And after making it a few times, I found rolling it out to be easy, too.
The dough is mixed in the food processor and consists of flour, salt, baking powder, egg, and butter. After pulsing the dough together, it is pressed out into a disk, at which point it can be rolled out or refrigerated for later.
Nick’s instructions make rolling the dough a breeze and result in a nice, round, even crust that presses beautifully into the pan.
This dough makes a wonderfully rich and flaky crust, which is perfect for the tarts and pies in this section. When I used this dough for the savory tarts and pies, I thought that with the addition of a bit of sugar this would also be a great dough for sweet pies and tarts. So I wasn’t surprised when I started the next section of the book and found that Nick’s sweet tart dough is, indeed, the same basic recipe with sugar added.