GLUTEN-FREE CREAM CHEESE PIE CRUST
Basically what the title says. Makes a nice crust for pies or quiches. Customize as desired by adding lemon zest or other flavorings to complement your pie filling.
Provided by Sheynath
Categories Dessert
Time 10m
Yield 1 crust, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine dry ingredients in a medium bowl.
- Cut butter and cream cheese into flour mixture until you have pea-sized pieces or smaller. (Dough can't really be overworked since there is no gluten).
- Sprinkle with 2 tbsp ice water and stir together with a fork until dough starts to form a ball. Use more water if needed to get dough to form. Don't let it get too wet though.
- When ball starts to form, bring dough together with hands and knead slightly to get a uniform texture. Pat into a disk.
- If you want to roll the crust, let the disk chill in the refrigerator at least one hour, or up to 24 hours. Roll between sheets of parchment paper to desired size. Because of the high butter content keep dough and rolling pin cold for best results.
- You can use the dough without chilling if you want to simply press into shape. If you press it too thin or make a whole, simply patch it by pressing it back together or adding a bit more dough and pressing it inches This is what I usually do to form a bottom crust for a pie. I don't often make a top crust because I hate rolling them out and crimping them to the bottom.
- Fill pie as desired and bake according to the directions for the type of pie you are making. You can blind bake the crust by baking at 350°F for 30-35 minutes, or until lightly browned. Let cool and fill.
Nutrition Facts : Calories 281.6, Fat 20.7, SaturatedFat 12.9, Cholesterol 56.3, Sodium 344.9, Carbohydrate 21.5, Fiber 0.6, Sugar 0.1, Protein 2.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love