Cream Cheese Piecrust

By 11650

Ingredients

• 2 t cold water
• 1 t cold cider vinegar
• 1 1/2 C flour (plus more for surface)
• 1/2 t salt
• 4 oz (1 stick) cold butter, cut into small pieces
• 4 oz cold cream cheese, cut into small pieces

Preparation

Step 1

1. Combine water and vinegar in a small bowl. Combine flour and salt in another bowl. using a pastry cutter, cut butter and cream cheese into flour mixxture until it resembles coarse crumbs with some larger pieces remaining.
2. Add water mixture to dough in slow steady stream, stirring, until mixture just begins to hold together. Turn out onto plastic wrap. Wrap. Press dough into a sick uning a rolling pin. Refrigerate until firm, about 1 hour or overnight. Dough can be frozen for up to 1 month; thaw before using.
3. Roll dough into 12 in round on lightly floured surface. Fit dough into 9 in pie dish. Trim edge. Turn overhang under so edge is flus with rim. Flute edge. Freeze until firm, about 15 minutes. Fill with pecan pie filling (see below)

Pecan Pie Filling:
10 oz pecan halves (2 3/4 C) toasted
4 large eggs, lightly beaten
1 C packed dark brown sugar
4 oz (1 stick) unsalted butter, melted and cooled
2 T vanilla
1/2 t salt

1. Preheat oven to 325. Set aside 16 pecan halves for garnish, coarsely chop remaining pecans. Stir together eggs, sugar, corn syrup, butter, vanilla, and salt in bowl until well combined. Stir in chopped pecans, and pour mixture into prepared piecrust, spreading evenly. Garnish edges with remaining pecan halves.
2. Place dish on baking sheet, and bake, rotating halfway through, until filling is set and crust is golden brown, about 90 minutes. (use foil tent if nuts get too brown). Let cool completely.