| This recipe is liked by 0 person(s). |
Cream Cheese Pie Dough
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: The Baker's Dozen Cookbook 2001
| 8 Tb. | unsalted butter, chilled, thinly sliced |
| 4 oz. | cream cheese, chilled, cut into pieces |
| 1/2 tsp. | sugar |
| pinch | salt |
| 1 c. | all-purpose flour, dip and sweep |
1. In the bowl of a heavy-duty mixer fitted with the paddle, beat the butter on medium speed until smooth, about 1 minute. Add the cream cheese and mix until well combined with the butter, about 1 minute. Beat in the sugar and salt. Add the flour and mix on low speed just until the dough holds together. Do not overbeat. Gather up the dough into a thick disk.
2. Wrap the dough in wax paper or plastic wrap. Refrigerate for at least 1 hour or up to overnight. If chilled until hard, let the dough stand at room temperature for about 10 minutes to soften slightly before rolling.
Double-Crust Cream Cheese Pie Dough: Use 1/2 lb. unsalted butter, 8 oz. cream cheese, 2 1/2 tsp. sugar, 1/8 tsp. salt, and 2 c. all-purpose flour. Divide the dough into 2 equal pieces, cover, and chill for 1 hour before using.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe