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<Recipe recipeId="2353" locale="en">
<RecipeHeader>
<RecipeTitle>Cream Cheese Pie Dough</RecipeTitle>
<Category>Desserts</Category>
<NbPersons>0</NbPersons>
<PortionYield></PortionYield>
<PrepTime></PrepTime>
<TotalTime></TotalTime>
<Source>The Baker&apos;s Dozen Cookbook 2001</Source>
</RecipeHeader>
<IngredientList>
<Ingredient id="271" quantity="8.0" unit="tbsp" comment="" defaultState="true" weightGram="14.1875" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>8 Tb.</IngredientQuantity>
<IngredientItem>unsalted butter</IngredientItem>
<IngredientComment>chilled, thinly sliced</IngredientComment>
</Ingredient>
<Ingredient id="307" quantity="4.0" unit="oz" comment="" defaultState="true" weightGram="28.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>4 oz.</IngredientQuantity>
<IngredientItem>cream cheese</IngredientItem>
<IngredientComment>chilled, cut into pieces</IngredientComment>
</Ingredient>
<Ingredient id="1508" quantity="0.5" unit="tsp" comment="" defaultState="true" weightGram="4.2" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1/2 tsp.</IngredientQuantity>
<IngredientItem>sugar</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="702" quantity="1.0" unit="pinch" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>pinch</IngredientQuantity>
<IngredientItem>salt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="811" quantity="1.0" unit="cup" comment="" defaultState="true" weightGram="124.99999" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 c.</IngredientQuantity>
<IngredientItem>all-purpose flour</IngredientItem>
<IngredientComment>dip and sweep</IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>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.</RecipeText>
</Recipe>
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