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Cream Cheese Pie Crust




Source of Recipe


The cookbook, Baking For All Occasions by Flo Braker)


List of Ingredients




Cream Cheese Pie Crust



1 1/2 cups flour
1/4 teaspoon salt
6 ounces cold unsalted butter, cut into ¼-inch pieces
4 ½ ounces cold cream cheese, cut into chunks


Recipe




In a food processor, combine the flour and salt and process 3 times to blend. With the motor running, slowly add the butter and cream cheese pieces through the feed tub and process just until the dough comes together in a ball. Turn the dough out on a clean surface and shape into a 3/4" disc. Wrap the dough in plastic and chill for at least one 1 hour.

Roll the dough into a 12-inch round on a lightly floured surface about 1/8 inch thick. Fit the dough into a 9-inch pie pan, leaving a 1-inch overhang. Flute the edges and keep chilled until filled. .

Yield: Makes one 9-inch pie crust

(Note: The dough can be stored in the refrigerator for up to 3 days or frozen up to 10 days (wrapped in plastic then aluminum foil) then thawed in refrigerator overnight.)