Рецепт Cream Cheese Pie Crust

by Paula, A Simple Home Cook

My mom used to make this cream cheese pie crust; she only made it for just one recipe…pecan teasers. I never considered using it for anything else until talking about pie crust ideas for a tomato pie with a friend one day. I don’t know why I had not thought of it before. it was a really tasty crust that was a nice combination of flaky and sturdy.

I think that it is the easiest crust I have ever made. I now find myself using it for both savory and sweet pies. In fact, one day I made up four batches, two to use and two to freeze, just because I had a bunch of cream cheese that needed used.

It is also a very forgiving crust. It does not tear too easily and can be easily put together if it does. However, I discovered that it is not my favorite crust for double crusted fruit pies. It tends to crack apart as it drops down when the fruit cooks in the pie, see my blackberry pie post for more information.

Recipe: Cream Cheese Pie Crust

Ingredients:

• 2 c. all-purpose flour
• 1/2 c. butter, cut into small cubes
• 6 oz. cream cheese (8 oz. may be used instead), cut into small cubes
• 1 Tbsp. sugar (optional)

Instructions:

In a food processor or with a pastry blender combine flour, butter, cream cheese and sugar, if using, just until it starts looking like course oatmeal.

Turn out onto a lightly floured surface and shape into a formed mound and then flatten into a disc.

Divide dough in half and shape each half into discs.

Wrap each disc in plastic wrap and place in the refrigerator until ready to use.

If it is going to be more than 20 to 30 minutes, place the wrapped dough into a plastic zip bag to store in the refrigerator.

If the dough has been in the refrigerator more than a few minutes, allow to warm up at room temperature for a few minutes or else it will crack as you try and roll it.

If using in as a single pre-baked crust, it is highly recommended that you blind bake it at 350 degrees F lined with parchment paper and filled with pie weights or dried beans.

Copyright © 2015.

Recipe by Paula, A Simple Home Cook.