Photo by: Photo: James Baigrie

Sweet Sugar Crust

  • 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 none egg
  • 1/2 teaspoon pure vanilla extract
  • none Raspberry Crostada


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.

Nutritional Information

Amount per serving
  • Calcium: 12mg
  • Calories: 274none
  • Calories from fat: 40%
  • Carbohydrate: 36g
  • Cholesterol: 57mg
  • Fat: 12g
  • Fiber: 1g
  • Iron: 2mg
  • Protein: 4mg
  • Saturated fat: 8g
  • Sodium: 123mg

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Sweet Sugar Crust Recipe