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Pie Crust 13

Make Pie Crust 13 at home with Flour, Salt, Cream Cheese, and Water. Scale it up or down for the number of people at the table.

Ingredients

• 1 cup
• 1/2 tsp
• 1/2 cup
• 2 tbsp

Method (preview)

1. 1

   Preheat the oven to 425F if you are baking the pie shell.

2. 2

   Combine the flour and salt in a mixing bowl and stir with a fork to mix, or put into the food processor.

3. 3

   Add the shortening and cream cheese, and cut them into the flour until the mixture looks like small pebbles - it will be irregular, and some pieces will be larger than others - or process with "pulses,"' quick on and off.

4. 4

   Sprinkle the water evenly over the mixture, a little at a time, stirring with a fork or with "pulses" after each addition to distribute the water evenly.

5. 5

   If it feels quite soft (but not sticky), and holds together in a rough ball, it is ready to roll out.

6. 6

   Shape it into a cake about 1 inch thick.

7. 7

   Dust your rolling surface and rolling pin with flour, and roll the dough into a circle about 1/2 inch thick and at least 2 inches larger than the inverted pie pan.

8. 8

   To bake the pie shell; Prick the dough all over with a fork at 1/2-inch intervals.

9. 9

   Press a 12-inch square of heavy-duty foil snugly into the pie shell.

10. 10

    Bake for 6 minutes, then remove the foil and bake for 4 minutes more if you want a partially baked shell.

11. 11

    If the dough begins to puff or swell, push it down with the tines of a fork.

12. 12

    If you want a fully baked shell, bake for 8 to 10 minutes more, or until it is lightly browned.