Recipe courtesy of Ashley Judd
Piecrust
Getting reviews...
- Level: Intermediate
- Total: 55 min
- Prep: 10 min
- Inactive: 45 min
- Yield: 2 pie crusts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 604
- Total Fat
- 46 g
- Saturated Fat
- 28 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 8 g
- Cholesterol
- 127 mg
- Sodium
- 312 mg
- Level: Intermediate
- Total: 55 min
- Prep: 10 min
- Inactive: 45 min
- Yield: 2 pie crusts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 604
- Total Fat
- 46 g
- Saturated Fat
- 28 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 8 g
- Cholesterol
- 127 mg
- Sodium
- 312 mg
Ingredients
Directions
- In a food processor, combine flour and salt and pulse for a few seconds. Next add 1 1/2 tablespoons of the butter and the cream cheese and process for 15 seconds. Then, add the remaining 4 1/2 tablespoons butter and process for 6 seconds. Finally, add 1 tablespoon ice water and pulse 4 times. Empty the contents of the processor into a plastic bag and knead, so your warm hands don't touch the dough. Form a flat round. Keep the dough in the bag and chill for 45 minutes before rolling out. Place in a pie dish, add your favorite filling and cook accordingly.
