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Sweet Sugar Crust

Photo: James Baigrie
Yield Makes one 9-inch piecrust


  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter (1 stick), cut into small pieces
  • 1 egg
  • 1/2 teaspoon pure vanilla extract
  • Raspberry Crostada

Nutrition Information

  • calcium 12 mg
  • calories 274
  • caloriesfromfat 40 %
  • carbohydrate 36 g
  • cholesterol 57 mg
  • fat 12 g
  • fiber 1 g
  • iron 2 mg
  • protein 4 mg
  • satfat 8 g
  • sodium 123 mg

How to Make It

  1. In the bowl of a food processor fitted with a metal blade, pulse the flour, sugar, baking soda, and salt until combined. Add the butter and pulse until the dough just begins to clump together. Add the egg and vanilla and continue to process until the dough comes together into a ball. Scrape down the sides of the bowl, if necessary. Shape into a disk, cover with plastic wrap, and refrigerate at least 20 minutes or until firm. Bake the crust in a 350° F preheated oven until golden or according to your pie recipe instructions.