Cream Cheese Pie Crust
Makes 1 (9-inch) pie or 1 (9 1/2-inch) tart
The dough can be refrigerated overnight, but will have to sit at room temperature until it is soft enough to roll. Try this crust with Ginger Pumpkin Pie.
Read more about this recipe at the Washington Post.
1 cup flour
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
3 ounces cold cream cheese, cut into 3 pieces
prep: 10 minutes
total: 10 minutes, plus at least 30 minutes for chilling
small bowl
sifter
large bowl
electric mixer
plastic wrap
1. In a small bowl, sift the flour and salt and set aside.
2. In a large bowl, using an electric mixer on low speed, combine the butter and cream cheese until smooth, about 45 seconds. Mix in the flour mixture until the dough holds together and forms large clumps that come away from the sides of the bowl, about 30 seconds.
3. Form the dough into a smooth ball, flatten into a 6-inch disk, wrap in plastic wrap and refrigerate for 30 minutes, or overnight.
