Pie Dough

General Notes:

Dough mixtures are always improved if they are allowed to stand an hour or more before rolling or pressing into shape.

The pies freeze well..

The fillings should be thick enough to hold their shape when the pie is cut. 

A greater quantity of fat will make the pie dough more crumbly after baking, a smaller quantity will produce a harder crust.

Baking temperature is 375F (190C), yet when using glass ovenware (Pyrex), bake at 350F (175C).

Basic Dough Recipe:

Place flour in large bowl. Mix in margarine, salt and eggs, saving one yolk to brush the top. Knead well, until it does not stick to sides of bowl nor to your fingers. Add more margarine if necessary. Let stand one hour at least. Use this time to make the preferred filling.

Roll dough. Reserve about 1/3 of the dough for the top. With the remaining dough, fill baking pan by pressing a thin layer against bottom and sides of baking tins/pan.  Pour the filling to the top. Cover with the reserved dough and press sides and top together. Seal firmly, using fingers or tine of fork wet with water.

Brush top with remaining yolk and bake in 375F oven for 30 min. Yields 12 empadinhas (individual cupcake size pies) or one 10' empadão (big pie).