posted by Ivanka 11-29-98 6:48 PM
Cream Cheese Pie Crust
12 Tbl. cold, unsalted butter, divided
1 2/3 cups all-purpose flour
pinch of salt
4.5 oz cream cheese, chilled
2 Tbl. ice water
Divide the butter into two parts: 3 T. and 9 T. Cut the butter into small cubes, keeping the two parts separate. Wrap each portion with plastic wrap and refrigerate for at least 15 minutes.
Place the flour and salt in a food processor with the metal blade and process for a few seconds to combine. Add the smaller amount of butter cubes and the cream cheese and process for about 15 seconds or until the mixture resembles coarse meal.
Add the remaining butter cubes and process for 4 to 6 seconds or until the remaining pieces of butter are the size of small peas. Do not overprocess or crust will not be flaky.
Add the ice water and pulse a few times until the dough is in moist fine particles which appear dry but should hold together when pinched with fingers.
Dump the mixture into a plastic bag and press the outside of the bag until the dough holds together. Knead the dough briefly in the bag until you can form a smooth ball.
Remove the dough from the bag and divide it in half. Wrap each piece of dough with plastic wrap and flatten it into a disc.
Refrigerate it for at least 45 minutes or up to 2 days. Makes pastry for a two-crust 9-inch pie.
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