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Ingredients
- 12 Tbsp. Unsalted butter, divided
- 1Â 2/3 c. Bleached all-purpose flour
- 3/8 tsp Salt
- 4Â 1/2 ounce Cream cheese, (chilled)
- 2 Tbsp. Ice water
Directions
- ** CAN MAKE BY HAND Or possibly USE FOOD PROCESSOR
- Divide the butter into two parts: 3 Tbsp. and 9 Tbsp.. Cut the butter into 1/2-inch cubes, keeping the two parts separate. Wrap each portion with plastic wrap (preferably Saran brand) and chill for at least 15 min.
- Food Processor Method:Place the flour and salt in a food processor with the metal blade and process for a few seconds to combine. Add in the smaller amount of butter cubes and the cream cheese and process for about 15 seconds or possibly till the mix resembles coarse meal. Add in the remaining butter cubes and process for 4 to 6 seconds or possibly till the remaining pcs of butter are the size of small peas. Don't overprocess or possibly crust won't be flaky.
- Add in the ice water and pulse 4 times. The dough will be in moist fine particles that appear dry but should hold together when pinched with the fingers. Dump the mix into a plastic bag and press the outside of the bag till the dough holds together. Knead the dough briefly in the bag till you can form a smooth ball.
- Remove the dough from the bag and divide it in half. Wrap each piece of dough with plastic wrap and flatten it into a disc. Chill it for at least 45 min or possibly up to 2 days.
- Hand Method:Place the flour and salt in a medium bowl and whisk to combine. Use a pastry cutter or possibly two knives to cut the butter and cream cheese into the flour, the first addition into coarse meal, the second into small peas just as with the food processor method. When adding the ice water, sprinkle it on, tossing the mix lightly with a fork. Use your hands to gather the dough together and knead it briefly on the counter till it forms a smooth ball. Divide the dough into two equal parts, wrap each piece with plastic wrap and flatten it inot a disc. Chill for at least 45 min or possibly up to 2 days.
- Saran Wrap is the ideal plastic wrap for rolling the dough because it lies very flat.
- Do not fold the dough when transferring it to the pie plate because it is likely to crack a little. Rolling it loosely around the rolling pin works best.
- The secret to success is incorporating the cream cheese and part of the butter into the flour, that keeps the flour from absorbing too much water and forming gluten, that would make the crust tough. The remainder of the butter is incorporated in larger pcs, that serve to separate the layers, resulting in the desired flakiness.
- Very little water is needed because the cream cheese is 51 percent water.
- The addition of a small amount of water activates a little gluten, strengthening the structure just sufficient to prevent cracking (that would result in leaking of the filling) when the crust is baked. This pie crust does not shrink or possibly distort as much because there is less gluten development than usual.
- Flattening the dough into a disc before refrigerating makes it easier to roll without cracking. The dough is rested to relax the gluten, making it less elastic and easier to roll. Chilling firms the butter, preventing sticking during rolling and the need for extra flour, that would toughen it.
- For a two-crust pie, I divide the dough in half because I like the top crust, that gets the crispest and most delicious, to be thicker than the bottom crust. (The bottom crust is rolled 1 inch larger.)
- Makes: pastry for a two crust 9-inch pie
- KEEPS: At least 2 days refrigerated, 3 months if frzn.
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