Making a pie dough

O

oli

Well-known member
I am using Rose Levy Beranbaum's recipe for 1 standard 9" pie crust.

Can I double the recipe for a two crust 9 inch pie?

1 1/3 cups (165 grams) bleached all-purpose flour

1/8 teaspoon salt

1/8 teaspoon baking powder

1/2 cup (110 grams) unsalted butter, cold, cut into cubes

3 ounces (85 grams) cream cheese, cold, cut into cubes

1 1/2 tablespoons heavy cream or water (Rose uses heavy cream, Amanda uses water)

1 1/2 teaspoons cider vinegar

 
Yes, but you might check the Cook's Illustrated recipe for pie dough that

uses vodka--makes a flaky crust.

 
I have that recipe and it's great, its just that I had some cream cheese left over and decided to us

use her recipe instead of throwing the cream cheese out.

 
THEN you need to say you are making cream cheese pastry which is EXTREMELY

forgiving, and a little different, but still VERY VERY good.
I would make cream cheese pastry all the time, BUT it would ask if you are making it for "tartlets" as it is usually used/done for southern little things. I don't "KNOW" if it works for a full pie pastry crust--and I don't think I would trust it for a top crust. Just my opinion.

 
oli, I've always had success making a cream cheese crust on this quiche recipe of mine.

IMHO, the cream cheese crust is the twist that adds lots of great flavor. This recipe comes from THE BRUNCH BASKET cookbook, published by The Junior League of Rockford, Illinois. Enjoy!

Any~Kind~Of~Quiche

Be creative with your own filling combinations!

Crust:
3 oz. cream cheese, softened
1/2 c. butter, softened
1 c. flour

For Crust, mix all ingredients in food processor or mixer until dough just forms a soft ball. (Note from Caryn: This comes out best for me when I use my old stand Sunbeam electric mixer.) Press into a 10-inch quiche dish or pie plate. Flute edges. Chill while preparing filling.

Filling:
3 T. chopped shallots or onion
3 T. butter
5 eggs, beaten
1-1/2 c. half and half cream
1 t. salt
1/8 t. freshly ground pepper
1/8 t. nutmeg

Choice of the following:

Filling #1:
3/4 c. cooked broccoli
1 c. chopped ham
1 c. grated Swiss cheese

Filling #2:
10 oz. pkg. frozen spinach, thawed and squeezed dry
1 c. crumbled cooked Italian sausage
1 c. mixed grated cheese--mozzarella and cheddar

Filling #3:
1-1/2 c. zucchini, thinly sliced & sauteed
1 c. sliced onion, sauteed
1/2 c. diced tomatoes
1 c. Monterey Jack cheese, grated

Filling #4:
1--6-oz. can crabmeat, flaked
2 c. mushrooms, sliced and sauteed
1 c. Swiss cheese, grated

For Filling, saute shallot or onion in butter for 3 minutes. Add, from your choice of the 4 fillings, any vegetables which require sauteeing; cook until barely tender. Add other ingredients from your choice of fillings; spread this mixture evenly over unbaked crust. Beat together eggs, cream, salt, pepper and nutmeg; pour into crust. Bake at 375 degrees F for 40-50 minutes until set. (Start checking after 30 minutes of baking time.) Let stand 5 minutes before serving.

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=123811

 
Not very good result. Came out very dry and hard to roll out. Definetly

alot more moisture is needed than stated in the recipe. Somehow I was able to make it work as the crust for my cherry pie. The recipe i am referring to is the Epicurious from CathyZ. Perhaps its me, but I double checked my ingredients and they were correct, but it was lacking something more to hold it together.

 
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