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Crust: Cream Cheese Pie Dough




Source of Recipe


"The Baker's Dozen Cookbook".


Recipe Introduction


"Many bakers find that a beaten blend of butter and cream cheese makes an especialoly flaky and flavorful crust."




List of Ingredients




8 tablespoons (1 stick) unsalted butter, chilled, thinly sliced
4 ounces cream cheese (not reduced-fat), chilled, cut into pieces
1/2 teaspoon sugar
Pinch of salt
1 cup unbleached all-purpose flour (dip-and-sweep)



Recipe



Double-Crust Cream Cheese Pie Dough: Use 1/2 pound (2 sticks) unsalted butter, 8 ounces cream cheese, 2 1/2 teaspoons sugar, 1/8 teaspoon salt, and 2 cupes all-purpose flour. Divide the dough into 2 equal pieces, cover, and chill for 1 hour before using.

Baker's Note: FOR THE BEST RESULTS, don't use all-natural cream cheese. Supermarket varieties, such as Philadelphia Brand, work just fine.
Mixing Instructions: In the bowl of a heavy-duty mixer fitted with the paddle, beat the butter on medium speed until smooth, about 1 minute. Add the cream cheese and mix until well combined with the butter, about 1 minute. Beat in the sugar and salt. Add the flour and mix on low speed just until the dough holds together. Do not overbeat. Gather up the dough into a thick disk. Wrap the dough in wax paper or plastic wrap. Refrigerate for at least 1 hour or up to overnight. If chilled until hard, let the dough stand at room temperature for about 10 minutes to soften slightly before rolling.

Cooking Instructions: This is a great crust for fruit pies. Bake pies using this pie dough in the bottom third of the oven at 350 degrees.