Food recipes
Cream Cheese Pie Dough
Cream Cheese Pie Dough Ingredients: water, bottled, generic vinegar, cider wheat flour, white, all-purpose, unenriched salt, table butter, without salt cheese, parmesan, hard Directions: Combine water and vinegar in a...
Cream Cheese Pie Dough
Ingredients:
water, bottled, generic
vinegar, cider
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
cheese, parmesan, hard
Directions:
Combine water and vinegar in a small bowl.
Combine flour and salt in another bowl.
Using a pastry blender or your fingers, cut butter and cream cheese into flour mixture until mixture resembles coarse meal, with some larger pieces remaining.
(Alternatively, pulse ingredients in a food processor.)
Add water mixture to dough in a slow, steady stream, stirring (or pulsing), until mixture just begins to hold together.
Turn out onto plastic, and wrap.
Press dough into a disk using a rolling pin.
Refrigerate until firm, 1 hour or up to 1 day.
(Dough can be frozen up to 3 months; thaw in the refrigerator before using.)
Ingredients:
water, bottled, generic
vinegar, cider
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
cheese, parmesan, hard
Directions:
Combine water and vinegar in a small bowl.
Combine flour and salt in another bowl.
Using a pastry blender or your fingers, cut butter and cream cheese into flour mixture until mixture resembles coarse meal, with some larger pieces remaining.
(Alternatively, pulse ingredients in a food processor.)
Add water mixture to dough in a slow, steady stream, stirring (or pulsing), until mixture just begins to hold together.
Turn out onto plastic, and wrap.
Press dough into a disk using a rolling pin.
Refrigerate until firm, 1 hour or up to 1 day.
(Dough can be frozen up to 3 months; thaw in the refrigerator before using.)