This is a non-fail easy recipe for anyone who has trouble making their own pie dough.
Total Time: 10 minutes plus 30 minutes in the refrigerator
Yield: 1 10 in. double pie shell
Source: I found this on "Mad Hungry" with Lucinda Scala Quinn
Ingredients:
- 8 Tbsp unsalted butter, room temperature
- 4 oz cream cheese, room temperature
- 1/4 cup heavy cream
- 1 1/2 cup all purpose flour*
- 1/2 tsp salt
*Plus 2 Tbsp flour and more for rolling.
Steps:
Lucinda says she doesn't know why you need the extra 2 T. of flour, but that was the way she learned the recipe, so she always adds it.
- Process the butter, cream cheese, and cream in a food processor, electric mixer, or by hand to thoroughly combine.
- Add the flour and salt. Process just until combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into 2 pieces and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out.
- Rub flour all over a rolling pin. Working with one dough disk at a time, place the disk on a clean, well-floured surface. Applying some pressure with the rolling pin, roll gently from the center of the dough to the top and bottom edges. Rotate the disk and roll to the top and bottom edges again. Reflour the work surface and rolling pin, turn the dough over, and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is thin, but not transparent.
- You can use this to line a 9 or 10 inch pie pan or cut in smaller circles and make hand pies.
- Fill with your favorite filling and bake according to the directions for your filling.
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July 14, 20130 found this helpful
Sounds to me like the 2 TBSP of flour are what you use to roll out the dough, instead of adding to the mixture.
July 15, 20130 found this helpful
I watched Lucinda make this dough on her TV show and she actually added the 2T. of extra flour to the dough-commenting that she didn't know why the recipe called for it, but she has been adding it ever since learning the recipe.
July 21, 20150 found this helpful
That is what the extra flour is for, to flour your rolling pin and rolling surface.
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