Dec 26 2008
Very Flaky Pie Crust Recipe:
Achieving a delicious and flaky pastry for your pies is one of the most difficult tasks for any baker, novice or experienced. Here is a unique recipe made a little differently from the average pastry ingredient. The key is in the cream cheese and pure butter. The key is in leaving pea sized butter within the dough for this is what creates the flaky nature of the pastry. Additionally, the cream cheese added to this pastry dough makes for an extremely original flaky- pie crust. Enjoy!
Ingredients:
2 sticks cold unsalted butter, cut into small cubes
2 ½ cups all-purpose flour
1/8 Tsp salt
1 package cold cream cheese
1½ Tbsp ice water
1 Tsp brown sugar
Directions:
Combine all the dry ingredients how you choose to do it within your kitchen: By hand in a bowl, or a food processor. Mix and blend with butter and cream cheese until a course meal. Add water last, a little at a time. The pastry dough is ready when it sticks together between your fingers. If it does not, continue to add water up to 6 tablespoons. The butter and cream cheese should not blend completely into the dough mixture; rather, leave small pea size pieces within the pastry dough. Do not over knead or overwork your pastry, or it will become tough. Chill pastry dough for at least an hour before baking.
