Pie Crust

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1/2 c. butter
4 ounces cream cheese
1 c. flour plus extra for rolling out dough

  1. Mix cream cheese and butter well
  2. Add flour
  3. Make into flat square, wrap dough in foil or plastic
  4. Chill until butter and cream cheese are firm and dough is hard
  5. Using as little flour as possible, roll out dough
  6. Fold in third, turn and roll again
  7. Sprinkle flour on board or formica, brush over surface of dough and roll out again
  8. The more the dough is rolled, the flakier it gets and the harder it gets to roll it out

Makes enough dough for one standard sized jelly roll pan or a double 9" pie

written 31 July 2006 © 2006-2011 Ruth E. Imershein
MacBook Pro
Made with a Mac