Sweet Pie Dough
 
Makes 1 (9-inch) crust
Ingredients
  • ½ cup unsalted butter, softened
  • ⅔ cup confectioners’ sugar
  • ½ teaspoon kosher salt
  • 1 large egg, room temperature
  • 2 cups all-purpose flour
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, and salt at medium speed until pale and creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Add egg, and beat until combined, stopping to scrape bottom and sides of bowl. With mixer on low speed, gradually add flour, beating until just combined.
  2. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 3 days, or freeze for up to 2 months. Let frozen dough thaw overnight in refrigerator before using. If refrigerating dough for longer than 30 minutes, let stand at room temperature for 10 to 15 minutes before rolling out.
Recipe by Louisiana Cookin' at https://louisianacookin.com/salted-caramel-pecan-tart/