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The pastry can be refrigerated for up to 2 days. Frozen for 1 month
Makes one 9 inch Pie Shell
This recipe is interesting b/c you don't add any water/sour cream, or water/vodka.
This recipe was jsut okay, not great, but I have had better!!
Ingredients
1 1/4 cups all purpose flour
2 Tablespoons sugar
1/4 teaspoon salt
1 stick butter softened but still cool
2 ounces cream cheese, softened but still cool
Instructions
Grease or spray 9 inch pie shell
Whisk flour, sugar, salt in a bowl
With electric mixer, at medium, beat butter and cream cheese, about 2 minutes stopping to scrape down mixer.
Add flour mixture combine on low until it resembles course cornmeal, about 20 seoconds. Scrape mixer. Combine at medium until the dough forms large clumps. Reserve 3 Tablespoons dough for egde of pie. Turn Reserve dough on floured surface, flatten into 6 inch disk. Press dough evenly into greased pie plate. Form reserve 3 Tbl of dough for fluted edges.
Wrap in plastic and refrigerate for 1 hour.
Set oven at 325 degrees. Lightly prick the bottom with a fork. Bake until golden brown 35-40 minutes. Cool on wire rack If bubbles form. wait until crust is fully baked, then gently press on bubbles with a kitchen towel. Bubbles will settle as crust cools.
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