1 Cup Flour
2 Tablespoons Flour
1/2 Teaspoon Salt
4 Tablespoons Cold Cream Cheese, Cut Into 1/2-in. Chunks
4 Tablespoons Frozen Butter
2 Tablespoons Frozen Crisco
3 Tablespoons Ice-cold Water
1 Tablespoon Sugar
Instructions
Mix four, sugar, and salt in a medium bowl. Rub cream cheese into flour mixture with fingertips to blend thoroughly. Using a box grater, grate frozen butter and shortening into flour mixture. Working quickly, rub fat into flour until it is the texture of coarse sand or small pebbles. Stir in ice-cold water with a fork until dough clumps form; press to form a cohesive ball. Wrap dough in a plastic wrap, pressing into a thin disk. Refrigerate until cold and firm, at least 1 hour. (can be refrigerated up to 2 days or frozen for a month)
Roll dough on a lightly floured surface into 14 inch circle, turning frequently and dusting with flour to keep it from sticking. Fold dough in half; quickly lift into 9 in. pyrex (not deep-dish) pie plate and unfold. Fit dough into plate so it is not stretched in any way. Trim with scissors to 1/2 inch beyond pan lip. Roll overhanging dough under with fingertips so it is flush with pan lip. The flute. Refrigerate at least 30 minutes or up to 4 hours (Do not prick shell with fork.)
Adjust over rack to lowest position and heat oven to 400 degrees. Line pie shell with a sheet of heavy-duty foil. Crumple 3 large pieces of foil into balls and place in shell to act as light weights. Bake (lightly pressing on foil if dough starts to balloon) until fluting turns golden brown, 18 to 20 minutes. Remove all foil; bake until bottom starts to turn golden brown, about 5 minutes longer. Remove shell from oven.
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Yields: 0 Servings
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