On this month’s piecast, Cooks County‘s Roxana Jullapat shares her recipe for cream cheese pie dough. She says it’s incredibly simple – perfect for a beginner, and delicious for anyone.
The envelope-folding motion she describes below creates a flaky, layered crust.
Recipe: Cream Cheese Pie Dough
(From Roxana Jullapat of Cooks County)
1 pound flour
1 pound cream cheese
1 pound butter
In the electric mixer, fitted with the paddle attachment, combine the cream cheese, butter, and flour, and mix at low speed until a shaggy and sticky dough forms. Be careful not to over mix. The dough doesn’t have to form a homogeneous mixture.
Flour a working surface generously. Roll the dough into a rough square or rectangle and fold the dough onto itself in thirds, using an envelope fold: think of your dough a letter you’re putting inside an envelope.
When you assemble the dough, crimp the dough extra hard because the cream cheese tends to make it a little puffy.