This provides for a very delicate
pie crust that you're sure to love...
Yields: (2 pie crusts)
Prep: 15 mins. |
Refrigerate: about 1.5 hrs.

Posted:by Sandra


***Two-crust pie
12 tablespoons unsalted butter, cold
2 cups all-purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon baking powder
1-1/2 (3 oz.) small pkgs. of ‘cold’ cream cheese
2 tablespoons ice water
1 tablespoon cider vinegar


Place a medium-mixing bowl in the freezer to chill.

Cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap and refrigerate it for at least 30 minutes.

Place the flour, salt, and baking powder in a medium bowl and whisk to combine.  Add the cream cheese and rub the mixture between your fingers to blend the cream cheese into the flour until it resembles coarse meal.  Spoon the mixture, together with the cold butter, into a large ziploc bag, and press out air from the bag, and then close it.  Use a rolling pin to flatten the dough inside the bag.  Place the bag in the freezer for at least 10 minutes, just until the butter is very firm.

Transfer the dough to the chilled bowl, scraping the sides of the bag.  Set the bag aside.

Sprinkle the dough with the water and vinegar, tossing lightly with a rubber spatula. Divide the dough in half, and place in two separate large ziploc bags.  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.  Repeat with other bag of dough.

Close each bag, and refrigerate for at least 45 minutes, preferably overnight. Roll out as you would for a standard pie crust.

1 comment:

sandra said...

This is a very delicate and flaky pie crust that takes time, but it is oh so worth it!


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