Cream Cheese Pie Crust
Pies & Pastries
cold unsalted butter,
In a large bowl, mix the flour, butter and cream cheese with your
fingers or a pastry cutter. The dough will first resemble a coarse
meal, then it will adhere together to form a ball (this should take no
more than three or four minutes). Pick up any bits of dough with the
ball and divide the ball in half. Flatten each half into a disk shape,
wrap, and refrigerate for at least thirty minutes. You can freeze the
dough at this stage in plastic bags. It will keep for two months and
should be thawed at room temperature for one hour before rolling.
Makes enough for one 10", double crust with leftovers for decorations,
or three 10" single crust.
By "Lloyd A. Carver" <firstname.lastname@example.org> on Jan 5, 1996