Old Fashion Sweet Dough
Old Fashion Sweet Dough offers a versatile base for pies and pastries, with a rich, sweet flavor that complements various fillings. Perfect for family baking and traditional desserts.
Ingredients
Instructions
- Melt the Crisco.
- Add sugar and eggs to the melted Crisco and mix well.
- Gradually add flour, 1/2 cup at a time, mixing after each addition.
- Add boiled milk and continue adding flour until the dough is hard enough to roll.
- Roll out the dough, cut into squares, and fill with your favorite pie filling.
- The dough can also be used as a pie shell.
- Use this dough to make old-fashioned sweet potato pies or other desserts.
- Makes a large batch suitable for multiple pies or pastries.
Tips & Substitutions
For a richer flavor, consider using real butter instead of Crisco. If you're looking for a healthier option, substitute half of the sugar with honey or maple syrup. You can also experiment with adding spices like cinnamon or nutmeg for added warmth. Make sure your milk is cooled slightly before adding it to avoid cooking the eggs in the mixture.
Serving Suggestions
This sweet dough works wonderfully for making old-fashioned sweet potato pies, but it can also be used to create delicious pastries filled with fruit or cream. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience. It pairs beautifully with Caramel Icebox Pie for a sweet treat combination.
Storage & Reheating
Store any leftover dough in an airtight container in the refrigerator for up to a week. To reheat filled pies, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through. If freezing, wrap the dough tightly in plastic wrap and place it in a freezer bag for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashion Sweet Dough contains roughly 676 calories, with 11g protein, 128g carbohydrates, and 14g fat. It is an excellent source of calcium (62% of the Daily Value), iron (44% of the Daily Value), and vitamin C (35% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 941mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour in this recipe. While bread flour may give a slightly chewier texture, all-purpose flour will still yield great results for your sweet dough.
How can I tell when the dough is ready to roll out?
The dough is ready when it is smooth and no longer sticky. It should hold its shape when pressed with your fingers. If it still feels too soft or sticky, gradually add more flour until it reaches the desired consistency.
What types of pie fillings work best with this dough?
This dough pairs well with a variety of fillings, including sweet potato, apple, cherry, or even chocolate. For a twist, try using a cream cheese filling or a mix of berries for a fresh taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).