:Pie Crust #9, cream cheese, flaky
Source of Recipe
from 50 countries/mimi's cyber kitchen/recipe circus
List of Ingredients
:Pie Crust #9, cream cheese, flaky
This is my favorite pie crust. It took several years and more than 50 tries
to get it just right and is the soul of this book. It is unlike any other
cream cheese pie crust because, in addition to being tender, it is also
flaky. In fact, it is very similar in texture to a basic flaky pie crust -
almost as flaky but a little softer and more tender, and it browns more when
baked, resulting in a rich golden color. The addition of cream cheese makes
it even easier to prepare because you never have to guess at how much water
to add, and it gives it a flavor so delicious it is great to eat just by
itself without filling! It is well worth purchasing or making pastry flour,
as it will result in a more tender crust.
6 tablespoons unsalted butter, cold
1 cup plus 1 tablespoon pastry flour or 1 cup bleached all-purpose flour (dip
and sweep method)
1/8 teaspoon salt
1/8 teaspoon baking powder
1/4 cup cream cheese, cold
1 tablespoon ice water
1-1/2 teaspoons cider vinegar
Food Processor Method:
Cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap and
freeze it until frozen solid, at least 30 minutes. Place the flour, salt, and
baking powder in a reclosable gallon-size freezer bag and freeze for at least
30 minutes.
Place the flour mixture in a food processor with the metal blade and process
for a few seconds to combine. Set the bag aside.
Cut the cream cheese into 3 or 4 pieces and add it to the flour. Process for
about 20 seconds or until the mixture resembles coarse meal. Add the frozen
butter cubes and pulse until none of the butter is larger than the size of
peas; toss with a fork to see it better. Remove the cover and add the water
and vinegar. Pulse until most of the butter is reduced to the size of small
peas. The mixture will be in particles and will not hold together. Spoon it
into the plastic bag and for a double pie crust divide the mixture in half at
this point.
Holding both ends of the bag opening with your fingers, knead the mixture by
alternately pressing it from the outside of the bag with the knuckles and
heels of your hands until the mixture holds together in one piece and feels
slightly stretchy when pulled.
Wrap the dough in plastic wrap, flatten it into a disk, and refrigerate it
for at least 45 minutes and preferably overnight.
From The Pie and Pastry Bible, by Rose Levy Beranbaum
Recipe
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