02:40
Mar 29
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'Good for (2) 9\" crusts 1 stick of cold butter cut in cubes (113 g) 8 oz cold cream cheese (or neufchatel for reduced fat) cut in cubes 1.5 cups of all purpose flour 1/4 tsp salt 1 egg 1-2 Tbsp iced water In a food processor with the blade attachment combine the butter, cream cheese, flour and salt and pulse it 8-10 times until the butter and cream cheese are in pea-sized chunks. Add the egg and pulse a couple more times. Add water 1 Tbsp at a time and pulse until it forms a ball. Transfer to an airtight container or cover with plastic wrap and refrigerate for at least 1 hour. You can also freeze it; just bring it to the refrigerator the night before you plan to use it. When ready to use, remove from the fridge 20 minutes before rolling. Bake at 375°F for 30-35 minutes until golden brown. * Check out my Chicken Pot Pie Full Video https://youtu.be/jr32epy-a6c www.facebook.com/nanitasbakery Music: Med Tempo Rock Musician: music by audionautix.com License: https://creativecommons.org/licenses/by/4.0/legalcode'See also:
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