Monday, July 22, 2013

Cream Cheese Pie Crust

 Think of the best piece of pie you have ever tasted.
 What is the one component
 that made that slice perfect?
For me, it has to have a FABULOUS
Crust!  After all you can't make a
masterpiece if you don't have a
successful Foundation~ aka Crust!
And what makes this crust one of
my favorites, is that it is a
"push it together in the pan"
kind of crust. EASY PEASY!
Cream Cheese Pie Crust
*Makes (1) 10" pie crust*
2 1/2 C. All Purpose Flour
1 tsp. Salt
1/4 tsp. Baking Powder
3 TBSP. Sugar
6 TBSP Cold Butter~ cut into pieces
3 TBSP. Cream Cheese~ cold
4 TBSP. Milk or Heavy Cream
1/4 C. Oil
Shift together the flour, salt,
 baking powder and sugar.
Add cold butter and cream cheese,
blend together with a fork or a
pastry blender. 
Beat together the milk and oil,
pour onto dry mixture.
Pour into a 10" pie pan.
Press dough out to and up the
edges of the pan with your fingers.
I like to place it in the fridge to
shill for about 10 minutes, before I
bake or add filling to it.
**You can also freeze this for later.
Just wrap tightly with plastic wrap.
Good for up to a month.
Now just fill and bake!
Happy Baking,

1 comment:

KarenPB said...

what filling did you put in your crust? It looks delicious!

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