Flaky Cream Cheese Pastry Dough
Source of Recipe
joy of cooking
Recipe Introduction
One 9-inch pie crust or 9 1/2- or 10-inch
tart crust. Cream cheese pastry is rich and
tangy, and it seems to turn out tender and
flaky no matter what. This recipe can be
doubled and used to make a covered or
lattice-top pie.
List of Ingredients
1 cup plus 2 tablespoons all-purpose flour
1 tablespoon white sugar or 2 tablespoons
powdered sugar
1/4 teaspoon salt
Cut into 1/4-inch pieces and add:
6 tablespoons (3/4 stick) cold unsalted
butter
3 ounces cold cream cheese
2-3 tbsp. cold cream
Recipe
Using a pastry blender or 2 knives, cut the
butter and cream cheese into the dry
ingredients until the mixture resembles
coarse crumbs with some pea-sized pieces.
Drizzle cream over top.
Cut with the blade side of a rubber spatula
or stir with a fork until the dough begins
to gather into moist clumps. Press the dough
into a flat disk, wrap tightly in plastic,
and refrigerate for at least 1 hour or up to
2 days.
I could eat this w/o filling...
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