No-Fear Pie Crust

Published August 1, 2006.

Why this recipe works:

We wanted a pie crust recipe that we could make without frustration or fear of botching. So we opted for a pat-in-the-pan pie dough, which doesn’t necessitate rolling out or transferring to a pie plate. To make our pie crust easy to manipulate, we added cream cheese to the recipe, which,… read more

We wanted a pie crust recipe that we could make without frustration or fear of botching. So we opted for a pat-in-the-pan pie dough, which doesn’t necessitate rolling out or transferring to a pie plate. To make our pie crust easy to manipulate, we added cream cheese to the recipe, which, thanks to its high fat content, also ensured our recipe produced a tender pie dough. We also cut out the need for pie weights: As long as the dough was chilled when it went into the oven, it wouldn’t shrink, so didn’t need to be weighted down.

less

Makes one 9-inch pie shell

The pastry can be pressed into the pie plate and refrigerated for up to 2 days or double-wrapped in plastic and frozen for up to 1 month. Once baked and cooled, the shell can be wrapped tightly in plastic and stored at room temperature for up to 1 day.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection