When it comes to cooking, my dad's domain is breakfast and grilling. Anna's domain is everything else.
As I write, my dad is outside at the grill, my step-mom is checking on her apple pie, and I am drooling as the most divinely mouth-watering scents waft through the entire house.
So, in honor of Thanksgiving and apple pie and all things good and delicious, I thought tonight I would share with you Anna's no fail pie crust recipe.
All you need is a food processor, one and a half cups of flour, one stick of butter, and half a package of Philadelphia cream cheese. Put it all together in the food processor, and pulse it until it forms a dough. (Don't over-mix!) Then put it in a plastic bag and put it in the fridge for an hour or so. Then roll it out. And there you go! Perfect dough! Enough for one two-crust pie, or two one-crust pies.
So simple. So easy. So good.
Now, Bobby Flay would say the butter has to be ice cold. Anna believes room-temperature butter and cream cheese are better.
I say, the proof is in the pudding. And the pudding in this case is Anna's pie crust. Which rocks.
So, ice cold butter or not... you're gonna love it.
Goodness knows, I've got a lot to be thankful for this year.
I hope all of you do, too.