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Recipe: Basic savory pie dough No. 2 (cream cheese)

January 13, 2010
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  (Al Seib / Los Angeles Times )

Basic savory pie dough No. 2 (cream cheese)

Total time: 15 minutes, plus chilling time

Servings: 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

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

2. Stir 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.

Each of 6 servings: 638 calories; 9 grams protein; 44 grams carbohydrates; 2 grams fiber; 48 grams fat; 29 grams saturated fat; 137 mg. cholesterol; 1 gram sugar; 518 mg. sodium.

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