PASTRY ESSENTIALS: CREAM CHEESE PIE CRUST
This is a simple pie dough recipe that works great with savory dishes. As a matter of fact, one of my favorite ways to use this recipe is with a good quiche. It has a hearty flavor that compliments almost anything you choose to place in it. The cream cheese combined with the white pepper, and apple cider vinegar just take this...
Provided by Andy Anderson !
Categories Savory Pies
Time 20m
Number Of Ingredients 9
Steps:
- 1. PREP/PREPARE
- 2. Gather your Ingredients (mise en place).
- 3. Add the flour, salt, and white pepper, and baking powder to a food processor, fitted with an S-blade, and give the ingredients several one-second pulses to combine.
- 4. Place the butter, cream cheese, cream, and vinegar into the blender.
- 5. Use one-second pulses to bring the ingredients together.
- 6. Chef's Note: Do not completely blend... you should still see bits of butter, and cream cheese.
- 7. Remove the dough from the food processor, and place on a clean work surface, lightly dusted with flour.
- 8. Knead, once or twice, and then press, or roll into a 10-inch (25.5cm) round.
- 9. Cover and place into the fridge for up to two days, or freeze for up to several months.
- 10. PLATE/PRESENT
- 11. Blind bake the pie dough in a preheated 350f (175c) oven for about 10 minutes, and begins to brown. Remove and fill with your favorite savory pie ingredients. Enjoy.
- 12. Keep the faith, and keep cooking.
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