CREAM CHEESE PIE CRUSTBASIC PIE CRUST
7-)
Daking flaky pie crust can challenge even the most
intrepid cook. Now its preparation is no longer an
intimidating process.
For best results, shortening and water must be chilled.
2 cups unbleached all-purpose flour
3/4 teaspoon salt
2/3 cup cold solid vegetable shortening
4 to 5 teaspoons ice water
[] Place flour and salt in pan. Press SELECT for Mixing.
Press START. Mix briefly, then add shortening. Mix for
2 to 3 minutes, until flour is coarse and crumbly.
[] Add up to 4 tablespoons ice water, I tablespoon at a
time, only until mixture begins to come together. If
necessary, add up to 3 teaspoons more ice water, a
teaspoon at a time, if dough appears to be dry. When
dough comes together, press CLEAR/STOP. Do not
overmix.
[] Wrap ball of dough in waxed paper. Refrigerate for at
least I hour before rolling out. Yield: 2 9-inch pie
crusts or I double-crust pie
if you love a rich pie crust, you'll adore this one. Not
only is it bursting with butter, it's also chock full of
cream cheese. This is a very smooth crust, suitable for
savory as well as sweet fillings. Be sure to chill the dough
after mixing, as the cream cheese makes it very soft.
For best results, butter and cream cheese must be
chilled.
2 cups unbleached all-purpose flour
3/4 teaspoon salt
1/2 cup cold butter, preferrably unsalted
3 3-ounce packages cold cream cheese
[] Cut butter into 48 small chunks. Refrigerate for a least
10 minutes after cutting. Cut cold cream cheese into
9 chunks.
[] Put flour and salt in pan. Press SELECT for Mixing.
Press START. Mix briefly, then add butter. Mix for 7
minutes. Dough will be coarse and crumbly.
[] Add cream cheese. Mix just until dough begins to hold
together, and cream cheese is blended. Press
CLEAR/STOP. Do not overmix.
[]
Wrap ball of dough in waxed paper. Refrigerate for at
least 1 hour before rolling out. Yield: 2 9-inch crusts.
60 Pastries 61
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