- All-Purpose Flour
- Cream Cheese
- Unsalted Butter
- Lemon Juice
I’ve got some all-purpose flour salt vegetable shortening, cream cheese and unsalted butter. they have to be absolutely very cold so, what I do is I cut them into little pieces put them on a plate and then pop them in the freezer for half an hour then were they sure that. I ensure that everything stays super super cold which is important for getting a really flaky and delicious buttery crust. I also have some really cold water here so we are ready torock and roll now I know it sounds odd that i’m putting cream cheese into this but you’ve got to just trust me it’s going to be so buttery and out-of-this-world you won’t believe it you could make this into a big pie if, you wanted to like a 9-inch pie with a lettuce topping the dough makes enough for that but you know I just do it this way because I can now to my flour and salt which I have got in my food processor. I’m going to add in my cream cheese that’s really nice and cold.
They’re going to pulse it until the cream cheese is kind of in little rubbles all throughout the flour awesome as you can see roll rubley that’s exactly what you’re looking for now.I can add in our butter and vegetable shortening if, you can find vegetable shortening you can always just use a little extra butter oops it’s totally fine you know you might not get them to be super flaky because that’s what the vegetable shortening does even though I’m only using about 1/4 cup in the whole recipe and it does give you a little something extra that I think is going to key to a really flaky crust so, I’m going to the same just pulse it until the shortening and the butter or just distributed really well throughout the flower that looks great you can see little pieces of butter okay great now while pulsing.
I’m going to add a tablespoon of water at a time.I don’t have to add any extra flour.I want to do you know I want to be able not to have to add any extra because otherwise again.you’re going to get really dense and you don’t want that you want kind of soft and flaky and buttery and I’m telling you right now this will be out of this world when we are done just going to divide this into two pieces wrap each piece in some plastic wrap you know I always have the hardest time getting stuff out there you go and then just kind of as you’re wrapping it just going to flatten it into a disk that’s all these are going to go into the refrigerator for about an hour in the meantime.
I’m going to clean up and get everything ready to make the peach filling which I’m so excited about because as you know if you know me I love anything peach so these are gonna be right up my alley my dough is in the fridge for an hour and I just took it out about five minutes ago.I always want my dough to kind of come to room temperature just a little for about five ten minutes so that it’s not super hard to roll out and it cracks let’s get going on a filling I’ve got some delicious fresh juicy yellow peaches that I’ve just peeled and cut into little half-inch pieces just small little pieces now to be honest with you if.
5You want to make sure the vanilla the flour everything is just kind of coating the peaches evenly looks great okay set that aside and let’s work on our crust now you want to make sure your oven is preheated to 375 at this point. I also have a baking sheet with some parchment paper ready and I’m going to beat together an egg with a little bit of cream just is just to make egg wash kind of acts like glue it’s fantastic and I also have some raw sugar there for some texture some extra flour for my board and you’re going to need like a four and a half inch biscuit cutter or cutter or whatever what I’m using is actually a little tart pan because it is the perfect perfect size so that’s what I’m using now we’ve got this ready let’s get started I’m going to flour my board because this might get sticky and now you can add a splash of lemon juice or cider vinegar to your pie crust to make it super tender which is great and I often do that which is why I have lemon right there if you however or anything like me let me grab my rolling pin.
You’ll need about maybe two and a half teaspoons of lemon juice very small amount take a pastry brush you just roll it out a little bit in fact you can still see all the fats which is perfect just dip it in your lemon juice and just that tiny little bit will do wonders and then what I do is fold it over flour a bit and then just roll it out and now it’s sandwiched between those layers works and just roll this out you’re looking for thickness to be between an eighth of an inch and a quarter of an inch not too thin but most certainly not too thick and this dough you can still see the pieces of the cream cheese and the fats it’s going to be flaky and tender and oh so good that looks great kind of one work quickly so that you don’t get those fats to warm up and now just cut out your shapes the tart pan actually works really well because you’ve got like a little handle here to dig it right out okay now. I’m just gonna pop this into the oven 325 375 excuse me for about 20 to 25 minutes or until they’re a beautiful golden brown color let them cool completely.