![Sweet pastry dough (pie crust)](/_next/image?url=https%3A%2F%2Fcdn.sanity.io%2Fimages%2Fx3j75o5u%2Fproduction%2F3499d8d7ce3806cc0f01e9275a28d86fd23cf174-1500x750.jpg&w=2048&q=75)
Sweet pastry dough (pie crust)
10 October 2017
![label](/_next/image?url=%2Fkcals.png&w=96&q=75)
1875
calories
![label](/_next/image?url=%2Fpreptime.png&w=96&q=75)
7
mins
![label](/_next/image?url=%2Fserving.png&w=96&q=75)
1
servings
Ingredients
- 125g butter, softened
- 50g sugar
- 1/2 tsp salt
- 1 egg
- 200g flour
- 1 tsp vanilla extract (optional)
- lemon zest (optional)
Method
- In a bowl cream butter with sugar. Add salt and vanilla extract with lemon zest, if using. Mix in the egg.
- Add flour and mix until the dough forms.
- Wrap the dough in a plastic wrap and refrigerate for 30 minutes or until ready to use.
This sweet pastry dough is perfect for pies and tarts.
This recipe is enough to line a 23cm tart pan. If you want to make a pie with a crust top, just double the recipe.
![](/_next/image?url=https%3A%2F%2Fcdn.sanity.io%2Fimages%2Fx3j75o5u%2Fproduction%2F98d5a774aaa6a309b16eaa9782119c1344735ff2-533x800.jpg&w=1080&q=75)
This dough can be stored in a freezer for up to 3 months.