At medium speed in food
mixer (e.g. Kitchen Aid) mix well softened cream cheese, 1 1/2 cups flour
(reserved flour is used for dusting board when rolling dough) and butter.
Mix well occasionally scraping down the bowl. Wrap dough into a ball and
chill for at least 1 hour or overnight.
On floured surface or
pastry board, thinly roll out ball of dough to about one quarter inch
thickness and round enough to fit a 8-10" pie pan or tart pan.
Drape dough over rolling
pin and place into your pan. Press down gently and mold dough around edges
Using a sharp paring
knife, cut excess dough that hangs over sides. Fill crust with chosen
mixture and set in refrigerator to chill while rolling out top part of
crust: scrape together remaining dough and reroll. Cut thin strips to
make a lattice pattern on top of the pie after it is filled.
Yield: Enough for 9 inch
pie crust with lattice.
recipe from www.inmamaskitchen.com
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