Also know as pâte douce pour les tartes, this is a great pie dough.
Ingredients:
How to do it:
Sift together 3/4 cup plus 2 tablespoons of the flour and the baking powder in a small bowl. Set aside.
In a medium size bowl, mix the egg and sugar and blend with a spoon until very frothy, approximately one minute. Add the butter and stir until butter is separated into very small pieces but not creamed. Add the milk, vanilla, ground nutmeg and cinnamon. Stir for a few seconds. Add the flour mixture and stir just until blended.
Flour a flat surface. Divide the dough into one 2/3 portion and one 1/3 portion. Spoon each portion onto the floured surface. The dough will be very sticky. Flour your hands and roll the larger portion of dough in flour until it no longer sticks to your hands. Place it in the center of an ungreased 9 inch pie pan and line the bottom and sides evenly with the dough. Gently press the dough into place. Flour your hands as needed. When done, shake off any extra flour from the shell.
Fill your pie with filling before making a lattice with the remaining dough. Flour your hands again and separate into 6 equal portions the remaining 1/3 portion of dough you set aside. Stretch three pieces into long flat strips and lay across the pie parallel to each other. Stretch the remaining three pieces in the other direction across the pie. Use a dish towel to remove any extra flour from the strips and pie tin rim.
Bake the pie according to the directions.