Cream Cheese Pie Crust - Replace Half Butter w/Cheese?
I've been researching cream cheese pie crust recipes and have seen two basic types:
1. flour, butter and cream cheese
2. flour, butter, cream cheese, water, vinegar (or other acid) and maybe baking powder
The second is more like a regular pie crust with cream cheese added in for the fat.
My question: can I convert any regular pie crust recipe just be replacing half of the fat (butter and/or shortening) with cream cheese?
I made and baked a test dough yesterday. It came out wonderfully. The base recipe was a regular low-fat pie crust I'd made before. I just added cream cheese and changed the proportions of 1 or 2 other ingredients. Excellent. It reminded me very much of rugelach pastries/cookies, which are also made with a cream cheese dough.