| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheese/eggs, Desserts |
1 |
Servings |
INGREDIENTS
| 2 |
c |
All purpose flour |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Ground cayenne |
| 1 |
c |
(2 sticks) unsalted butter, chilled |
| 6 |
oz |
Cream cheese, at room temperature |
INSTRUCTIONS
In a bowl, combine the flour, salt, and cayenne pepper and stir together.
Using a pastry blender or two knives, cut in the butter and cream cheese to
form a soft dough. Alternatively, combine the dry ingredients in a food
processor. Add the butter and cream cheese and process with short
pulsesuntil the dough just sicks together. Gather the dough into a ball,
enclose in plastic wrap or waxed paper, and chill for at leat 30 minutes or
for up to several hours. Makes top crust for 1 large pot pie, or 3
individual ones.
Origin: Cookbook Digest Jan/Feb 1993 Shared by: Sharon Stevens
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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