I found this recipe and it worked pretty darn well, and well, I tweaked it to suit my own limited baking abilities and it produced.
This recipe makes just the bottom crust, so double if you need a top crust.
- 1 1/2 cups (7 1/2 ounces) all-purpose flour
- 1/8 teaspoon baking powder
- 3 ounces cream cheese (chilled, cubed)
- 8 tablespoons (1 stick) unsalted butter (chilled, cubed)
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons apple cider vinegar
- Place the flour and baking powder into a food processor and pulse a few times to mix
- Add the cream cheese, pulse about 8 times.
- Add the butter and pulse another 8 times. (coarse peas)
- Add the cream, vanilla extract and cider vinegar.
- Pulse 10 times or so until the dough pulls away from the sides. Stop.
- Remove from the machine.
- Place on a floured surface (I use a pastry cloth)
- Working quickly, roll out to the desired shape.
- Place it in the pie tin and flute the edges as you desire.
- Cover with some plastic and put in the refrigerator for at least 30 minutes.
- Use as the recipe dictates, either bake (400° for 20 minutes) or put in the filling and bake as directed.
SERVES: 8 slices
NOTES: I found that rolling it out first rather than refrigerating let me get the darn thing rolled properly and it didn’t bust all up on me. I am told the vinegar tenderizes the dough. The taste was fine. You could no doubt add some sugar if you want a sweeter crust.
SOURCE: Adapted from Serious Eats.