Wednesday, Nov. 25, 2009
What’s that you say? It’s 9pm the night before Thanksgiving and the baby refused to nap all day and you didn’t get a chance to bake or slice or dice or anything? Commence frantic late-night back-aching bleary-eyed pie bake-off jamboree!
My family pie dough recipe is thankfully sleep-deprived-simpleton-proof: 1 cup flour plus 1 stick of butter plus 3 ounces cream cheese. That’s it!
After rolling out one pumpkin pie bottom and one apple pie bottom, I didn’t quite have enough cream cheese to make a third pie shell to top the apple, so I made two-thirds of a recipe and cut it up using my set of variable-sized scalloped cookie cutters.
Now the gaps between dough seem purposefully artful, versus poorly planned and depressing. At least that’s what I tell myself, in the quiet voice usually reserved for calming frightened animals, as I gently pat my own head.
We’ve only had to make two emergency missing-ingredient trips to the grocery store. And we only set off the fire alarm once! So far.
Evany! I pride myself on being a bit of a crustophile, and your cream cheese recipe intrigued me. (I usually put an egg-yolk in my crust.) So after recovering from my three-pie Thanksgiving, I whipped up a little spinach bacon quiche this week with your family recipe. It’s the bomb! Totally delish. Thanks for sharing.
(It did weep copious amounts of oil out onto the baking tray . . . but if we’re going to play the lipid blame game, it would be hard to put the onus on an unassuming 3 ounces of cream-cheese, when one considers all the heavy cream and cheddar cheese that went into the filling.)
— Nora · Dec 4, 07:09 PM · #
Oh! I’m so glad it tasted tasty, weeping oils aside! It’s certainly super easy to make, and it isn’t always necessary to use it as crust…growing up, we rolled it out thick and cut it out with a glass and used the rounded shapes as a base for strawberry shortcake!
— hi it's me, evany · Dec 4, 08:55 PM · #