Hi Sandy, pie pastry can range in sugar content quite a bit. Most traditional recipes (like our Classic Single Pie Crust) don't call for any sugar at all. Then there are recipes that are often used to make tart crusts that are called pâte sucrée, which contain quite a bit of sugar. (The "Amazing Tart Dough," part of our Midsummer Berry Tart recipe is a good example of pâte sucrée.)

Both the flavor and texture of the pie dough change with the addition of sugar. It tenderizes the dough so it makes it softer and more delicate, but it also makes it less flaky. Pie dough with sugar will be more like a shortbread cookie crust than a thin, flaky pastry. If you add just 1-2 tablespoons of sugar, you won't see results that are very pronounced. If you start to add more than this, you might notice a change in the final product. Check out this article on our blog about making flavored pie dough for more ideas and inspiration. Happy baking! Kye@KAF

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