Hi, Everyone. A few months back someone asked about pat-in-pan pie crusts, and Penny R. submitted the following recipe for an easy-to-work-with pie dough. "In bowl of electric mixer, combine 2 cups all-purpose flour, 1 tsp. Salt, 1-to 2 Tbsp. Sugar (optional), 1 cup unsalted butter, softened, and 1 8-oz package cream cheese. When mixture forms a ball, form into 2 disks, wrap tightly and refrigerate for an hour or up to one day. Roll out on lightly floured surface, and proceed with recipe for double-crust pie." I finally have a chance to try this out, and am wondering if there's any liquid I need. Usually pie crusts call for a little bit of water or milk, but this one has none. Also, if the butter needs to be softened, should I have the cream cheese softened as well?
Thanks, Dani _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
