| ILovetoBakePies.com CREAM CHEESE CRUST |
| I remember discovering the joys of Cream Cheese Pie Crust in grad school. Another student, nicknamed Dash, found the recipe in a biography. The recipe became part of my regular cooking arsenal and I used primarily for Quiche. Makes one 9-inch pie crust. |
| Ingredients |
| 1 (4-ounce) package cream cheese, softened 1/2 cup butter, softened 1 1/2 cups all-purpose flour |
| Step by Step |
| 1) Combine cream cheese and butter together, mixing well. 2) Gradually stir in flour. 3) Roll out between 2 sheets of waxed paper. 4) Transfer to a 9-inch pie plate and prick with fork to prevent shrinkage. 5) Bake for about 12 to 15 minutes at 350*F (175*C) or until golden brown. |
| ILovetoBakePies.com CHEDDAR CHEESE PIE CRUST |
| This variation is wonderful for quiche or meat pies. Consider experimenting with different types of cheese. Makes Pastry for 1-crust pie. |
| Ingredients |
| 1 cup all-purpose flour 1/3 cup LAND O LAKES® Butter 2 ounces (1/2 cup) LAND O LAKES® Cheddar Cheese, shredded 3 tablespoons cold water |
| Step by Step |
| Preheat oven to 475°F ( 1) Combine flour and cheese in large bowl; cut in butter until mixture resembles coarse crumbs. 2) Stir in water with fork just until flour is moistened. 3) Shape into ball; flatten slightly. 4) Roll out ball of dough on lightly floured surface into 12-inch circle. 5) Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions. 3. For baked unfilled pie shell, prepare dough as directed above. Prick crust all over with fork before baking. Bake at 475°F for 8 to 10 minutes or until lightly browned. |
| ILovetoBakePies.com BUTTERY PIE CRUST |
| This variation produces an easy to handle, flavorful and flaky pie crust. Makes Pastry for 1 (2-crust) pie or 2 pie shells. |
| Ingredients |
| 2 cups all-purpose flour 1/4 teaspoon salt 2/3 cup cold LAND O LAKES® Butter 4 to 5 tablespoons cold water |
| Step by Step |
| 1) Combine flour and salt in large bowl; cut in butter until mixture resembles coarse crumbs. 2) Stir in enough water, with fork, just until flour is moistened. 3) Divide dough in half; shape each half into ball. Flatten slightly. 4) Wrap 1 ball in plastic food wrap; refrigerate. 5) For 1-crust pie, roll out 1 ball of dough on lightly floured surface into 12-inch circle. 6) Fold into quarters. 7) Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides.  Trim crust to 1/2 inch from edge of pan. Crimp or flute edge.9) Fill and bake according to pie recipe directions. 10) For 2-crust pie, roll out remaining ball of dough on lightly floured surface into 12-inch circle. 11) Fold dough into quarters. Place dough over filling; unfold. 12) Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. 13) Bake according to pie filling recipe directions. VARIATION: 1) For baked unfilled pie shell, prepare dough as directed above for 1-crust pie. 2) Prick crust all over with fork before baking. 3) Bake at 475°F for 8 to 10 minutes or until lightly browned. |
| ILovetoBakePies.com BASIC SWEET TART PASTRY |
| A good, basic, sweet pie crust to put in your repertoire! Makes enough pastry for one (11-inch) round tart or 8 individual tart shells. |
| Ingredients |
| 1 1/2 cups all-purpose flour 1/4 cup white sugar or brown sugar, packed 2/3 cup butter 1 large egg, beaten |
| Step by Step |
| Preheat the oven to 400*F (205*C). 1) In a bowl, combine the flour, sugar and salt 2) Using a pastry blender or the tips of your fingers, cut the butter into the flour mixture until mixture resembles coarse cornmeal. 3) Using a fork, stir in the beaten egg, until dough comes together nicely. 4) Form pastry into a ball and chill for 1 hour. 5) Roll pastry out on a lightly floured work surface into a circle slightly larger than the tart pan, place in pan and press onto bottom and edge of pan, then firmly roll the rolling pin across the top of the tart pan to trim away the excess pastry. HINT: A quick and easy method is to simply omit chilling the dough first and firmly press dough evenly against the bottom and side of an ungreased tart pan with your fingertips. 6) Bake pastry for 10 to 12 minutes or until golden brown. |
| ILovetoBakePies.com BASIC SAVORY TART PASTRY |
| As stated, a basic, non sweet pie crust recipe. Makes enough pastry for one (10-inch) round tart or 6 individual tart shells. |
| Ingredients |
| 1 1/4 cups all-purpose flour 1/4 teaspoon salt 7 1/2 tablespoons chilled unsalted butter, cut into pieces 2 1/2 tablespoons ice water |
| Step by Step |
| 1) In a bowl, combine the flour and salt. 2) Using a pastry blender or the tips of your fingers, cut the butter into the flour mixture until mixture resembles coarse cornmeal. 3) Using a fork, stir in the ice water just until dough comes together nicely. 5) Form pastry into a ball and chill for 1 hour. |
| If a pre-baked pastry is required, preheat oven at 400*F (205*C) 6) Roll pastry out on a lightly floured work surface into a circle slightly larger than the tart pan, place in pan and press onto bottom and edge of pan, then firmly roll the rolling pin across the top of the tart pan to trim away the excess pastry. HINT: A quick and easy method is to simply omit chilling the dough first and firmly press dough evenly against the bottom and side of an ungreased tart pan with your fingertips. 7) Fill and bake the pastry according to directions of the recipe you are using, or if a pre-baked pastry is required, bake at 400*F (205*C) for 10 to 12 minutes or until golden brown. |