Flaky Cream Cheese Pie Crust

Page 29

| Course Type: Pies and Tarts

(9 reviews)

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Tags: pie butter Rose Levy Beranbaum pie crust cream cheese Wondra flaky zu Pi

Recipe Review

I made this for the apple galette. I wished I had read Andrew’s review first, the next time I will try mixing the dough in plastic wrap. But I did find I could shape and refrigerate the dough in the bag and that worked well. The dough seemed very soft, and I probably would have had better luck if I had a large enough work area, but my wooden cutting board was narrower than my finished product was supposed to be. The dough was coming along fine until the last bit of rolling when it tore simultaneously in 3 places. However I was able to patch it back together, but did not have the patience to try and cut out the circle, so I just used all the roughly circular dough. I am not sure if the cider vinegar was all mixed in as the dough had dark patches in it that were not attractive when the dough was raw, but I did not notice in the final product. The crust was flaky and delicious.

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