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Instructions |
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1. Combine the cream cheese and the butter in a mixer. Mix these for about 2 minutes until completely homogenized. Scrape down the sides.
2. In a separate bowl toss the dry ingredients with a fork or whisk.
3. Add the flour mixture to the butter and cream cheese mixture. Mix it at medium low. It will resemble cornmeal. Continue until it comes together like large clumps of dough.
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4. Reserve 3 large tablespoons of dough to make the fluted edges of the pie crust. It’s difficult to get that truly homemade pie crust look with just pressing the dough in the pan.
5. Flour your surface. Turn the mixture on to your board. Work the mixture together with your hands.
6. Pat in into a large flat disk. The dough should be smooth and not sticky.
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7. Transfer your disc to a greased or buttered 9” pie pan or spray with vegetable oil. The dough will stick if this is skipped.
8. Using the heel of your hand start spreading the dough out to the side. This step should not be difficult.
9. Use your fingers to get an even layer on the bottom. Start to work the dough slowly up the sides of the pie pan.
10. If it’s a little uneven it will be Okay. Start working up the sides of the pan once the bottom is spread out.
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What about the edges?
We are going to use the 3 tablespoons of reserved dough for the edges.
1. Roll it out like a rope until it’s about 12” inches in length. If it starts to stick, dust with flour surface and fingers.
2. Break it into three pieces about 4 inches each. Roll out each of these to about 8 inches.
3. Start to form these pieces to the outside edge of the pie crust.
4. Pat and pinch it in the pan and form the edges with the remaining pieces.
5. Stretch if you need to connect the ends completely. Go around the whole pie.
6. Now flute the edges with your finger tips.
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Originally Submitted
7/6/2011
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 Recipe "Pin It")
