3-Step Pie Crust
Often it’s the flakey crust that really makes a pie. You can have the best filling in the world, but if the crust is hard or lacks taste that just seems to ruin dessert. I’m not the most experienced when it comes to scratch-made pie crust. And I think due to the lack of experience there is a bit of an intimidation factor there. I’ve tried out a few recipes and so far haven’t found anything I love. A recipe either seems to have a nice lightly sweet flavor, but none of that rich buttery taste or it is hard as a rock. The rock hard part is quite possibly due to my over-working of the dough.
I found a super simple recipe in a back issue of Kraft Food & Family magazine that is worth giving a try if you are an inexperienced pie crust maker. Not to mention it is a simple recipe, and with the holidays here this recipe may shave a few minutes off your kitchen time. The recipe uses a food processor for blending which I love for two reasons: 1. It’s so much easier than by hand, and 2. I get to pull out my never used food processor. While doing first testing I found the crust didn’t exactly suit my taste as I like a little sweetness, so I added a small amount of sugar.
3-step Pastry
(yields enough for double crust pie)
1 1/2 cups all-purpose flour
1/2 cup(1 stick) butter
1/2 block (4ozs) cream cheese
1 Tbsp granulated sugar
Cut butter and cream cheese into cubes. Put all ingredients into food processor. Pulse until dough forms. Wrap dough & place chill 1 hour.
Roll half of dough on lightly floured surface. Place in 9 inch pie plate.
