No Fail Pie Crust. . . FAIL
Okay, this really is a very tasty pie crust, the directions were just wrong. Let's start with the recipie and then I'll tell you where it failed and how to fix it.
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon table salt
8 tablespoons unsalted butter (1 stick), softened but still cool
2 ounces cream cheese, softened but still cool
Instructions:
Lightly coat 9-inch Pyrex (glass) pie plate with cooking spray. Sift flour, sugar, and salt together in a bowl.
With electric mixer at medium speed, cream butter and cream cheese together in large bowl. Scrape down sides of bowl occasionally. This should take about 2 minutes. Add flour mixture and combine on medium-low until well incorporated. Scrape down sides of bowl and mix again at a faster speed until dough begins to form large clumps. Reserve 3 tablespoons of dough. Turn remaining dough onto lightly-floured surface and roll out to fit the pie place. Gently press the dough into the plate. With reserved dough, roll into a 12-inch rope. Divide into three pieces, roll each piece into 8-inch rope, and form fluted edge around the edge of the pie plate.
Prick the bottom of the crust with a fork and bake until golden brown, 35 to 40 minutes at 325 degrees. If large bubbles form, wait until crust is fully baked, then gently press on bubbles with kitchen towel. Bubbles will settle as crust cools.
Okay, I love the taste of this crust. The cream cheese makes it very good, and anything with this much butter is bound to be good no matter what. But with a whole stick of butter in the recipe, you don't need to spray the pie plate. When I made this recipe, it fell in on itself while baking, which made for a delicious mess.
So don't spray the plate. The next problem is the reserved dough to make a decorative fluting around the edges. It really gives too much weight, and again the crust fell in on itself. My second pie crust failure for the day. Even though this recipe only makes 1 crust, theres plenty to make decorations and bake them with the crust on a separate cookie sheet to decorate with later.
Well, the 3rd time's the charm. So, don't spray the plate and don't make a rope to decorate the edges with. It makes it too top heavy and it will fall in on itself. Delicious taste and now great results. Try this crust for all your fruit and cream pies.
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon table salt
8 tablespoons unsalted butter (1 stick), softened but still cool
2 ounces cream cheese, softened but still cool
Instructions:
Lightly coat 9-inch Pyrex (glass) pie plate with cooking spray. Sift flour, sugar, and salt together in a bowl.
With electric mixer at medium speed, cream butter and cream cheese together in large bowl. Scrape down sides of bowl occasionally. This should take about 2 minutes. Add flour mixture and combine on medium-low until well incorporated. Scrape down sides of bowl and mix again at a faster speed until dough begins to form large clumps. Reserve 3 tablespoons of dough. Turn remaining dough onto lightly-floured surface and roll out to fit the pie place. Gently press the dough into the plate. With reserved dough, roll into a 12-inch rope. Divide into three pieces, roll each piece into 8-inch rope, and form fluted edge around the edge of the pie plate.
Prick the bottom of the crust with a fork and bake until golden brown, 35 to 40 minutes at 325 degrees. If large bubbles form, wait until crust is fully baked, then gently press on bubbles with kitchen towel. Bubbles will settle as crust cools.
Okay, I love the taste of this crust. The cream cheese makes it very good, and anything with this much butter is bound to be good no matter what. But with a whole stick of butter in the recipe, you don't need to spray the pie plate. When I made this recipe, it fell in on itself while baking, which made for a delicious mess.
So don't spray the plate. The next problem is the reserved dough to make a decorative fluting around the edges. It really gives too much weight, and again the crust fell in on itself. My second pie crust failure for the day. Even though this recipe only makes 1 crust, theres plenty to make decorations and bake them with the crust on a separate cookie sheet to decorate with later.
Well, the 3rd time's the charm. So, don't spray the plate and don't make a rope to decorate the edges with. It makes it too top heavy and it will fall in on itself. Delicious taste and now great results. Try this crust for all your fruit and cream pies.
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