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1. In a large bowl, whisk together flour, sugar and salt. 2. Cut the COLD butter and COLD cream cheese into 1/4-inch pieces. Using a Pastry Blender or a food processor with blade attachment, cut the butter and cream cheese into the flour mixture until it resembles coarse crumbs with pea-sized pieces.
Combine – In a food processor, medium mixing bowl or stand mixer, combine butter and cream cheese. Gradually add flour and pulse or mix until well combined. Chill – Form ball and press into a disc. Cover in plastic wrap dusted with flour and refrigerate 30 minutes. Roll – Roll out on a floured surface and place in a greased pie dish or ...
Place filled crust on a large rimmed baking sheet. Bake until edges are golden and set, about 15 to 20 minutes. Transfer to a wire rack, and let cool 5 minutes. Remove foil and weights. Let cool completely on wire rack, about 45 minutes. Crust may be stored, covered with plastic wrap, at room temperature up to 3 days.
Directions. Combine water and vinegar in a small bowl. Combine flour and salt in another bowl. Using a pastry cutter or your fingers, cut butter and cream cheese into flour mixture until mixture resembles coarse crumbs with some larger pieces remaining. Add water mixture to dough in a slow, steady stream, stirring, until mixture just begins to ...
Instructions. Mix the flour, baking powder, and salt, place it in a bag or a container and freeze for 30 minutes. In a bowl of a food processor, place the flour mixture and pulse five times. Add the cold cream cheese and pulse for five minutes, until the cream cheese is the size of large peas.
Preheat oven to 375°F. Carefully place aluminum foil down into the pie crust and up the sides. Fill foil-covered crust with pie weights (dry beans or dry rice also work). Bake for 15 min. until the crust is beginning to look dry and flaky. Remove the pie weights and aluminum foil.
Preheat oven to 350℉. Place graham crackers in a food processor and process until crumb are formed or place them in a zipped topped plastic bag and crush them with a rolling pin. Place crumbs into a medium sized mixing bowl. Add melted butter to crumbs and mix until well combined.
Place the flour, salt, and baking powder in a food processor with the metal blade and process for a few seconds to combine. Add the cream cheese to the flour. Process for about 20 seconds or until the mixture resembles coarse meal. Add the butter and pulse until none of the butter is larger than the size of a pea. Now add the water and vinegar.
Instructions. Show Images. Prepare Your Ingredients - Pour the flour, salt, and sugar (if using) into the bowl of a food processor and pulse a few times to combine. Cut the cold cream cheese and cold butter into large pieces and sprinkle them over the flour. Toss a bit with your fingers to coat the pieces with flour.
Step 2: Pulse until the cream cheese is blended into the flour. Step 3: Add the butter. Step 4: Pulse until the butter is broken down into small pieces about the size of a pea. Stream in the water, then stop once all the water is added. Don't let the dough gather around the blade. Step 5: Gather the dough together.
Crust. Preheat the oven to 325 degrees Fahrenheit. In a medium bowl, mix together the graham cracker crumbs, powdered sugar, salt, and cinnamon. Add the melted butter and mix until it resembles damp sand. Press the crust into a 9-inch pie dish using your fingers. Bake for 12 minutes and let cool completely.
Directions. Soften cream cheese and butter and mix together incorporating flour a little at a time. Roll out with a rolling pin between 2 wax papers. Transfer to a 9-inch pie plate and prick with fork before half-baking to prevent shrinkage. Bake for about 10 minutes at 350 degrees F (175 degrees C). I Made It.
With your pastry cutter or with the mixer on low, work in the cream cheese and butter, a little at a time, until the dough resembles coarse crumbles. Turn out the dough onto a lightly floured surface (the dough will be crumbly). Add 1 Tbsp of cold water to the dough, and work the dough until it begins to form a ball.
Step 8. Place the flour, salt, and baking powder in a medium bowl and whisk to combine. Add the cream cheese and rub the mixture between your fingers to blend the cream cheese into the flour until ...
In a small bowl, stir all crust ingredients together and firmly press with fingers into a 9-inch pie pan. Refrigerate for 1 hour before adding the filling. Cream cheese filling. Using an electric mixer, cream the cream cheese on medium speed until fluffy.
Preheat the oven to 425°F if you are baking the pie shell. Combine the flour and salt in a mixing bowl and stir with a fork to mix, or put into the food processor. Add the shortening and cream cheese, and cut them into the flour until the mixture looks like small pebbles, it will be irregular, and some pieces will be larger than others, or ...
In a small bowl, combine flour, sugar and salt. Add butter; stir until combined. Press onto the bottom and up the side of a 9-in. pie plate. Bake until lightly browned, 10-12 minutes. Pour pie filling into crust. In a large bowl, beat cream cheese, remaining 1/3 cup sugar, egg and vanilla until smooth.
Add the cream cheese and pulse until it is the size of peas. Add the vinegar and 2 tablespoons ice water and pulse a few times, until the dough holds together when squeezed. Gather into a ball on ...
For the sour cream topping: Combine the sour cream, granulated sugar and vanilla in a small bowl and mix until smooth. Spread onto the pie and bake 10 minutes. Cool to room temperature, then ...
Combine cream cheese, eggs, 1 cup sugar, and 1 teaspoon vanilla in the bowl of an electric mixer. Mix on low speed until smooth. Pour filling into graham cracker crust. Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove pie from oven. Raise oven temperature to 450 degrees F (230 degrees C). In a small bowl, blend sour cream, 2 ...