Pie!

The elusive perfect pie crust is something that many bakers agonize over. Since I am a class A worrier, I am no exception.

However, I think that I have stumbled across "The Secret" - no, not the 'law of attraction' described in the weird book and movie of the same name... I mean - the secret to beautiful pie crust. Whether for quiche or pie - it is fabulous. Let me share it with you.........

Perfect Pie Crust
1 1/4 cup flour
2 Tablespoons sugar
1/4 teaspoon salt (kosher)
8 Tablespoons unsalted butter, softened (need I tell you that I use Plugra?)
2 ounces cream cheese, softened (it is the secret!)

Lightly coat your pie pan with cooking spray. Whisk together the flour, salt and sugar and set aside.

Using your trusty mixer, cream the butter and cream cheese until smooth. You want a completely homogeneous mixture - so stop and scrape down a couple times - this is important.

Slowly add the flour mixture, on medium-low speed, until the dough begins to form large clumps.

Flatten out the dough on a lightly floured surface, then transfer to the pie plate for pressing into place (if you save a half-fist size lump of dough, you can make the edge of the pie crust with no problem). Press the dough out until it is evenly dispersed in the pan. Roll the saved dough into long worms and placed around the outer edge of the pie plate - pinch it with your fingers to provide shape and to connect it to the main pie dough.

Here is the important part - now wrap the pie dough in saran wrap and refrigerate for at least ONE HOUR before you try doing anything with the dough.