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Roll the crust to a 12-14 inch round that is just over 1/4-inch thick.Īfter our crust is rolled we’ll slide it (2 parchment papers and all) to a baking sheet and into the refrigerator to chill. I peel back the top parchment paper after a few stroked to re-flour and iron out any paper creases with my hand. Flour the bottom parchment paper, place the room temperature dough on the paper, dust it with flour and top with another piece of parchment. You’ll want two pieces of parchment paper or two Silpats for rolling. And gosh – I tell ya – I made this crust five times in a week just to be sure. Now here’s another trick – we’re rolling the pie crust right away!įrom my experience, this pie crust cracks and is really difficult to transfer if it chills before its rolled. Take a big deep breath and knead the dough into a cohesive disk. With this sweet dough, we aren’t worried too much about overworking the butter. When making my all-butter pie crust, I transfer the dough to a clean counter and gently (and quickly) knead it together, keeping the cold butter in big chunks for a flaky pie crust. Once well combined, use your hand to knead the dough into a disk. Use a fork or a wooden spoon to toss the wet and dry ingredients together in the bowl. This crust is a combination of pie crust and cookie so we’ll add an egg into the whole milk, baking powder into the dry ingredients for lift, and a splash of almond extract to make the tender dough more cookie like.
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We’ll start by making the crust – the Cajun Sweet Dough. You’ll also want pumpkin puree, eggs, cozy spices, whole milk and heavy or sour cream.
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It only took me over six years of Louisiana be make a proper Cajun sweet dough and pudding pie but friends, here we are!