Creating memories in the kitchen...One meal at a time.

Thursday, December 2, 2010

Martha Stewarts Cream Cheese Pie Crust

I hope everyone had a wonderful Thanksgiving. We had a delicious dinner at my Mom's. It was so fun being in the kitchen with my Mom and sister. The turkey was amazingly moist. Everyone agreed it was the best turkey ever (I'll be posting the recipe soon.)
 The kids did a wonderful job of decorating the tables and I enjoyed THREE pieces of pie and  didn't even feel guilty because it was Thanksgiving.  I used a new pie crust recipe my friend Heidi told me about. A pie crust with cream cheese? How could I resist?  It was simple to make and the cream cheese made the crust really easy to work with. It turned out beautiful. My only caution-- make sure you use either a pie crust shield (or wrap the crust with foil) to prevent it from overbrowning. I wasn't paying attention and let the top get too brown but the inside crust was delicious!
Cream Cheese Pie Crust
Martha Stewart

*Makes one 9-inch crust*

2 teaspoons cold water

1 teaspoon cold cider vinegar

1 1/2 cups all-purpose flour, plus more for surface

1/2 teaspoon salt

4 ounces (1 stick) cold unsalted butter, cut into small pieces

4 ounces cold cream cheese, cut into small pieces


1.Combine water and vinegar in a small bowl. Combine flour and salt in another bowl. Using a pastry cutter or your fingers, cut butter and cream cheese into flour mixture until mixture resembles coarse crumbs with some larger pieces remaining.

2.Add water mixture to dough in a slow, steady stream, stirring, until mixture just begins to hold together. (Alternatively, pulse ingredients in a food processor.) Turn out onto a piece of plastic wrap, and wrap. Press dough into a disk using a rolling pin. Refrigerate until firm, about 1 hour or overnight. (Dough can be frozen for up to 1 month; thaw before using.)
3.Roll dough into a 12-inch round on a lightly floured surface. Fit dough into a 9-inch pie dish. Trim edge, leaving a 1-inch overhang. Turn overhang under so that edge is flush with rim. Flute edge. Freeze until firm, about 15 minutes.

Posted by: Sallie
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