Just LOOK at it!
Isn’t it a thing of beauty?
All too often pie crusts are one extreme or the other:
The crust is either a bland, pale color all around.
Or, even worse, so burned on the edges so that the last bites are more charcoal than anything.
How does someone get a multi-faceted, multi-hued glazed crust like the one above? Lemme tell ya…
You get a crust like that by brushing it generously with beaten egg and giving it a really healthy cover of cinnamon and sugar before it goes in the oven. I bake it covered with foil for the first 30-40 minutes then uncover it and bake for another 30-40 minutes until the top crust doesn’t look damp under the sugar crust.
The double edge was made by crimping the bottom crust first then laying the top crust over it and pressing it into shape over the first one.
Cream Cheese Pie Crust (AMAZING CRUST MAKER!)
Makes 15 1# balls.
- 20 cups flour
- 60 oz Cream Cheese
- 5 pounds unsalted butter
Mix the butter and cream cheese on med until well incorporated. All at once add 20 cups of flour and pulse the mixer off and on in 1 -2 second pulses (so the flour doesn’t get thrown all over the kitchen.)
When it starts to look shaggy, keep mixing in pulses until it starts to look like a mass coming together.
Take it out of the bowl and portion into loose balls. Press flat and wrap with plastic and chill 1 hour (up to 3 days).