Sweet Pastry Dough

This buttery pie crust is a great go-to recipe for sweet desserts; easy to roll, reliable, and wonderfully versatile.

  1. Place all of the ingredients into a food processor and process until a smooth dough is formed.  If you do not have a food processor, use your hands to combine the cold butter with the flour and Sola® sweetener in a bowl. Add the egg and the milk and incorporate into a smooth dough.
  2. Dust your work surface with flour and roll out the dough. Use for your favorite sweet pie recipes.
  3. To cook the pie crust without filling: roll out the dough and place into an ungreased glass or ceramic pie dish, prick the bottom with a fork several times and place into freezer for 30 minutes.
  4. Place a layer of parchment paper over the bottom of the pie crust, fill with uncooked rice, and bake at 350F/180C for 10 minutes.  Remove the parchment and rice and cook for a further 10 minutes until golden-brown. Cool the crust completely before filling. 

*Total net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and Sola sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.


Makes: pastry for 1x 9-inch pie crust (8 servings)

Prep time: 5 minutes (plus chilling)

Cooking time: 20 minutes


  • 1 2/3 cups (250 g) all-purpose flour, plus extra for dusting
  • ¼ cup (50 g) Sola® sweetener
  • 1 ¼ sticks (140 g) cold, unsalted butter, cut into small cubes
  • 1 large free-range egg, beaten
  • 1 splash whole milk
Posted in Recipes By

Sandra Pulido