No-Fear Pie Crust
From Cook's Country
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.
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.
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