5.5-6 inch sized baking pie dish or pan
- ⅓ cup butter, softened
- 2½ ounces cream cheese, softened
- 1 cup unbleached all-purpose flour
- Mix butter and cream cheese together by hand.1/3 cup butter2½ ounces cream cheese
- With a pastry cutter or a fork, cut in 1 cup flour, 1/4 cup at a time.1 cup unbleached all-purpose flour
- Form into a ball and wrap in plastic wrap to refrigerate for 30 minutes before rolling.
- Roll dough out into 1/8 inch thickness and press into a baking pie pan. Trim away any excess but save and use excess to cut into 1/2 inch strips and press onto edges. This will help prevent pie dough 'shrinkage' during bake. Return to refrigerator for 30 minutes before baking.
Par-bake or Full Blind Bake Instructions
- For recipes requiring a pie crust to par-bake before adding filling and returning to the oven, once pie dough has been rolled and shaped into into pie pan, chill 30 minutes.
- To prevent 'pie shell shrinkage', any extra dough cut to shape into pie pan, can be added to to the pie edges to thicken the crust and prevent sliding during par-bake.
- For a partial blind bake, set oven to 375 degrees and line pie crust with parchment paper. Fill bottom of pie-crust with pie weights or dried beans.
- Bake for 7-8 minutes or until crust edges are slightly browned. Allow to cool to warm a few minutes before adding fillings such as quiches.
- For a full blind bake such as a no-bake pies, Bake 15 minutes, remove parchment paper and pie weights and stab bottom of pie a few times with a fork. Return to oven another 15 minutes until golden brown.
(1 ) 9-inch Pie Shell Crust
- ½ cup butter, softened
- 4 ounces cream cheese, softened
- 1 ½ cups unbleached, all-purpose flour
Serving: 1g | Calories: 372kcal | Carbohydrates: 49g | Protein: 11g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 43mg | Sodium: 157mg | Potassium: 165mg | Fiber: 2g | Sugar: 3g | Vitamin A: 543IU | Calcium: 90mg | Iron: 1mg
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