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Basic Crust 2 by www.country-cooking.com
2 3-oz. pks. Philadelphia
Cream cheese
1/4 c Softened butter
2 T Heavy cream
1 1/4 c Flour
1/4 ts Salt
Beat the cream cheese and butter together in an electric mixer or by
hand until smooth and creamy. Add the cream and beat one to two minutes.
Gradually add the flour and salt and combine thoroughly. Form the dough
into a ball and wrap in wax paper. Chill at least one hour before rolling
out.
ROLLING AND PRE-BAKING: It is easiest to roll this dough between two
sheets of wax papper. Place a large sheet of wax paper on a board and
place the ball of dough on top. Flatten it slightly and place another
sheet of wax paper on topp of the dough. Roll the dough as you would for
Basic Crust I, lifting the wax paper from time to time to keep it smooth.
Fit the pastry iinto your quiche or pie pan and prebake as directed for
Basic Crust I
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