The Sweet Dough Pie Festival is held yearly in Grand Coteau, Louisiana. This free family event will celebrate the unique culture and history of Grand Coteau, and will include a sweet dough pie contest with judging done by the general public.

I have competed for the last 3 years, but this year’s festival was cancelled due to inclement weather. In last year’s blog post, I shared photos and a recipe for sweet dough pie. Even though I don’t have any photos to share, I will share another sweet dough pie crust recipe.

INGREDIENTS

3/4 CUPS SHORTENING OR BUTTER

1 1/4 TO 1 1/2 CUPS SUGAR (depending on sweetness)

1/4 CUP WHOLE MILK

2 EGGS (lightly beaten)

2 TEASPOONS VANILLA EXTRACT

3 TEASPOONS BAKING POWDER

3 CUPS ALL-PURPOSE FLOUR (use 2 in recipe)

ADDITIONAL INGREDIENTS - IF YOU LIKE CINNAMON ADD 1/2 TEASPOON TO FLOUR- IF YOU LIKE NUTMEG ADD 1/4 TEASPOON TO FLOUR

DIRECTIONS

Preheat oven to 325 degrees.

Mix well with electric mixer; shortening or butter, sugar, milk, eggs and vanilla until well combined.

Add baking powder to 2 cups flour and whisk to combine before adding to mixture above. Do not over mix.

Work the dough by hand as it is very soft and thick.

In two 9-inch pie pans, use baking spray or shortening and lightly flour bottoms of pans.

The dough can be rolled out on a heavily floured board to 1/4 to 1/2 inch thick. It can also pressed be into the bottoms of the pans to form the crusts in the pie pans. Do not dock the dough (poke hole with fork).

At this point the dough is ready to fill with your favorite filling. If you have any dough remaining you can put a top crust or make a lattice or use cookie cutters to add cutout designs to your pie.

Cook the pie about 30 minutes . Check the pies at 20 minutes as ovens differ. Pie is done when crust is golden brown and test pick comes out clean.

Put in on your 2020 calendar.

See y’all next year!