The butter and cream cheese seem liquid enough, I
think. I'd give it a go and maybe you'll be in
for a nice surprise. I'm going to do this one of these days soon.
Karen
At 05:44 PM 10/14/2020, you wrote:
Leave both the butter and the cream cheese out
on the counter to soften for about 15 minutes
before making the crust. No further liquid
required! Enjoy! Penny Sent from my iPhone > On
Oct 14, 2020, at 6:05 PM, Dani Pagador via
Cookinginthedark <[email protected]>
wrote: > > 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
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
