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Basic savory pie dough No. 2

Savory pies are the culinary equivalent of a down quilt: warm, cushy, uncomplicated -- and precisely what I want to tuck into once winter has settled in and I've found myself safely on the other side of the high-stakes holiday ... Read more

Total time: 15 minutes, plus chilling time | Makes enough dough for 1 double-crust (9-inch) pie or 6 individual hand pies
  • 1 (8-ounce) container cream cheese, at room temperature
  • 1 cup (2 sticks) butter, at room temperature
  • 1/4 cup cream
  • 1 teaspoon salt
  • 2 2/3 cups (11 1/2 ounces) flour

Step 11.In a large bowl, beat together the cream cheese and butter until light and fluffy, then stir in the cream and salt until combined.

Step 2Stir in the flour, a little at a time, using a fork. Handling as little as possible, shape the dough into a disk. Wrap the dough in plastic wrap and refrigerate until chilled and firm, at least one hour, up to overnight.

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