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LOCATION: Recipes >> Pie Crusts >> Cream-Cheese Dough Pie Crust

Print this Recipe    Cream-Cheese Dough Pie Crust

Cream-Cheese Dough
(one 9-inch pie shell)

1 cup flour
1/2 teaspoon salt
1/3 cup vegetable shortening
1/2 cup cream cheese
2 tablespoons water

Preheat the oven to 425F if you are baking the pie shell. Combine
the flour and salt in a mixing bowl and stir with a fork to mix,
or put into the food processor. Add the shortening and cream cheese,
and cut them into the flour until the mixture looks like small
pebbles - it will be irregular, and some pieces will be larger than
others - or process with "pulses,"' quick on and off. Sprinkle the
water evenly over the mixture, a little at a time, stirring with
a fork or with "pulses" after each addition to distribute the water
evenly. Depending on the moisture in the cream cheese, the dough
might not need all of the second tablespoon. If it feels quite soft
(but not sticky), and holds together in a rough ball, it is ready
to roll out. Shape it into a cake about 1 inch thick. Dust your
rolling surface and rolling pin with flour, and roll the dough into
a circle about 1/2 inch thick and at least 2 inches larger than
the inverted pie pan.

Transfer the dough to the pie pan, trim and crimp the edges, and
the pie shell is ready to he filled before baking, or to be partially
baked or fully baked.

To bake the pie shell; Prick the dough all over with a fork at
1/2-inch intervals. Press a 12-inch square of heavy-duty foil snugly
into the pie shell. Bake for 6 minutes, then remove the foil and
bake for 4 minutes more if you want a partially baked shell. If
the dough begins to puff or swell, push it down with the tines of
a fork. If you want a fully baked shell, bake for 8 to 10 minutes
more, or until it is lightly browned.


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