Ingredients
The following ingredients have 8 Servings
- 1 can cherry pie filling (or the flavor of your choice)
- Cream Cheese Filling
- 1 eight ounce package cream cheese
- 1 egg yolk
- 2 Tablespoons sugar
- 1 teaspoon vanilla
- All Butter Pie Crust (makes one 9 inch pie crust)
- 1 1/4 cups all purpose flour
- 1/4 tsp salt
- 1/2 cup butter
- 1/4 cup very cold water (you can also put this in the freezer til it has ice crystals on it)
Instruction
- For The Pie Crust
- I have mixed the flour and salt in a bowl and put it in the freezer as well. Having all the ingredients very cold is the key to making this butter crust.
- In a large bowl, combine flour and salt. Cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Break the ball into 6 pieces. Place a piece of dough on a board, with the heel of your hand smear the dough out away from you slightly. This helps distribute the butter into the dough. Do this to each of the 6 pieces, stacking them on top of each other when you are done. Press the pieces together to form a flat disk. Wrap in plastic wrap and refrigerate for 2 hours or overnight.
- On a piece of parchment or wax paper, with just a sprinkling of flour,roll out the dough into a circle that's larger than a nine inch pie plate, you are going to fold the crust over the filling. Place the circle of dough along with the parchment paper on a baking sheet and refrigerate until you make the cream cheese filling.
