Monday, May 14, 2012
Easy Pie Crust (Pat-in-the-Pan)
2oz soft cream cheese
1/2 c soft butter
mix together 2 min.
1 1/4 c. ap flour
2 T sugar
1/4 t salt
whisk together and add to the first mixture. I will resemble corn meal at first mix on med high until it comes together. Reserve 3 T of the mix for the fluted edge of the crust. Turn out on floured work surface. Form it into a 6" flat circle. At this point it should be smooth and not sticky.
spray 9" pie tin with cooking spray. Put the dough in the middle of the pie tin and press with your hands until it covers the whole tin. Take the reserved dough and form a 12" rope. Cut in thirds and roll into 8" ropes. Use for the fluted edge of the pie crust.
When complete, cover with plastic wrap and chill for 1 hr (up to 2 days). After chilled dock with a fork, but not all the way through.
Bake 325* for about 35 minutes. Do not over brown. Cool Completely before filling.
*** This is a Cook's Country recipe. I used it for the Strawberry Pie and it was really a good and easy to do crust. I will also try this for the family favorite Chocolate Pudding Pie.