|
|
|
MailTribune.com
  • Flaky Cream Cheese Pie Crust

    • email print
  • »  RELATED CONTENT
  • 12 tablespoons (1 1/2 sticks; 6 ounces) cold, unsalted butter
    2 cups plus 3 tablespoons pastry flour (10 ounces; may substitute 11/2 cups bleached all-purpose flour plus 3/4 cup cake flour)
    1/4 teaspoon baking powder, preferably Rumford or other nonsodium-based brand
    1/4 teaspoon salt
    4 1/2 ounces cold cream cheese, cut into 3 to 4 pieces
    3 tablespoons cold, heavy whipping cream ( 1 1/2 ounces)
    1 tablespoon cider vinegar
    Cut the butter into 3/4-inch cubes. Wrap in plastic wrap and freeze for at least 30 minutes or until solid. Combine the flour, baking powder and salt in a 1-gallon resealable plastic freezer food storage bag and freeze for at least 30 minutes.
    Place flour mixture in bowl of a food processor; pulse for a few seconds to mix well. Add the cream cheese and process for about 20 seconds; mixture should resemble coarse meal. Add frozen butter cubes and pulse just until none of them is larger than a pea. Add the heavy cream and vinegar; pulse to process mixture into pea-size pieces. Divide mixture in half and transfer to 2 separate 1-gallon resealable plastic food-storage bags. (If desired, spray inside of each bag with nonstick cooking oil spray to keep dough from sticking.)
    To help keep elements as cool as possible, wear food-safe latex gloves, and/or handle dough with warm hands as little as possible. You can also keep a bowl of ice water near work surface to dip your hands into; that will help keep them cool.
    Working with one bag at a time and leaving it unsealed, knead mixture through bag by pressing with heel of your hand to help dough come together. Remove dough from bag and knead it lightly just until it is slightly stretchy when pulled. Flatten dough into a disk, wrap it in plastic wrap and refrigerate for at least 45 minutes and up to overnight.
    When ready to make a pie, remove 1 disk of dough from refrigerator. Allow it to sit for up to 10 minutes, if necessary, to become pliable enough to roll.
    Cover work surface with a large pastry cloth and lightly dust with flour. Cover a rolling pin, preferably chilled or cool, with a cloth cover and roll dough to a circle about 1/8 inch thick by 12 inches in diameter. (Alternatively, roll dough between 2 large sheets of plastic wrap.) Dough should be smooth and cool. Fold it carefully in half, then again into quarters and transfer to a 9-inch pie plate. Unfold dough and trim border just short of plate's edge. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 3 hours.
    Makes enough for a 9-inch, 2-crust pie.
Reader Reaction

      calendar