Excerpts

Basic Pie Dough ~ Makes 1 9-inch crust ~ 1 1/4 cups flour Dash salt 1/2 teaspoon sugar 1/2 cup cold, unsalted butter cut into 1 inch cubes 3/4 tablespoons ice cold water Add flour, salt, sugar, and butter to bowl of food processor. Using the chopping blade pulse 5.6 times, or until mixture becomes crumbly and course. Do not over pulse. Add 1 tablespoon of water at a time pulsing mixture after each addition until dough starts to slightly stick together but is still a little crumbly. Remember, too much water will make thedough too hard to work. You should be able to see small pieces of butter in the dough. Remove the dough to a lightly floured surface. Mold mixture into a round disk, wrap in plastic, and place in refrigerator for at least 1 hour to set and chill. After dough has had time to chill, remove from refrigerator and let sit at room temperature for about 10 minutes. Roll dough out onto a lightly floured surface using a rolling pin that has beenlightly dusted with flour. Roll out to 1/ 8-inch thickness. Powdered Sugar Icing ~ Makes 1 cup ~ 1 cup powdered sugar 1/4 teaspoon vanilla 1 tablespoon milk In a small bowl, mix all ingredients together until icing reaches a drizzle consistency. Variations: Add 1.2 drops food coloring of choice to make a colored icing. Add 2 tablespoons unsweetened cocoa powder for a chocolate icing. Substitute 1 tablespoon orange or lemon juice in place of milk. Substitute 1 .4 teaspoon maple extract in place of vanilla. Substitute 1 .4 teaspoon almond extract in place of vanilla. Excerpted from Pie Pops by Marcie Ballard All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.