Wild Cream Cheese Pie Crust

April 29th, 2010

Easier Than Regular Pie Crust

Try this pie crust. It’s from a few years back. For some reason, I abandoned it.

INGREDIENTS

3 cups all-purpose flour
1 tbsp. salt
1 1/2 sticks butter
1 1/2 packages (12 oz.) cream cheese
1/2 cup sour cream

Make sure the dairy stuff is cold. Cut the cheese and butter in pieces (1/4″ slices of butter, cheese package cut in quarters). Dump everything in a food processor with a regular blade. Process until it forms a glob. Make sure it’s blended pretty well, and then stop. Roll on a floured counter (1/4″ thick). Make a pie with it! I’m doing 400 degrees, and it seems right.

This stuff is the flakiest pie crust I’ve ever seen. Super easy to handle, too. It’s like leather when it’s cold.

You could make cookies from this stuff. Put a glob of fruit in the middle and scatter turbinado sugar on the dough. Then bake. Should probably sweeten the dough, too.

May need more salt.

More

This recipe originally had one other ingredient: 3/4 cup of lard. I forgot to put it in today, and it seems like the crust is better than it used to be.

Here is the pie. I have to wait for it to cool:

More

This pie is incredible. Easier to make than a conventional crust, flakier, tastier, and it even slices better. Look!

I know what it needs. More sugar and a wash. Other than that, it’s ready for prime time.

One Response to “Wild Cream Cheese Pie Crust”

  1. pbird Says:

    Now, stop that. I ain’t making pie.