Ingredients
- 1 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into pieces
- 2 ounces cold cream cheese, cut into pieces
- 1 teaspoon apple cider vinegar
Directions
Pulse the flour, sugar and salt in a food processor. Add the butter and pulse until it is the size of peas. Add the cream cheese and pulse until it is the size of peas. Add the vinegar and 2 tablespoons ice water and pulse a few times, until the dough holds together when squeezed. Gather into a ball on a sheet of plastic wrap. Pat into a disk, wrap and chill at least 4 hours.
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By akidd08
Luling, TX
on November 27, 2011
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I was so excited to try this crust. The crust tasted great, but it shrank in the pie plate. I rolled out the crust and had it fitted beautifully on the pie plate, but after it backed it shrank. A lot. I did two different pies and had the same result.
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