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1
Sift the flour and salt together into a bowl.
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2
Add the chilled cream cheese and butter, and break them up with a fork while coating them with the flour.
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3
When the lumps have become small, break up the rest of the lumps with the back of the fork.
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4
When it looks crumbly all over as shown in the photo, it's ready.
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5
Make a well in the middle and pour in the chilled water.
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6
Gather the flour mixture into the middle, and press down with your palms (don't knead it) to form into one mass.
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7
The dough should be crumbly, not smooth.
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8
Wrap in plastic film and leave to rest in the refrigerator for 2 hours or more.
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9
The pie crust dough is done.
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10
Roll out the filling and wrap any filling you like in it.
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11
Brush with egg wash and bake until golden brown.
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12
Bake for 10 minutes at 200C, then lower the temperature to 180C and bake for another 15 to 18 minutes.
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13
Notes: Roll the rested dough out a little, and fold into thirds.
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14
Roll out and fold again, for a total of 3 times.
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15
You can omit this step, but this will result in a pie crust with very nice layers.
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16
Even a tough pie crust will become tender and easy to handle.
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17
I combined the cream cheese left over from making the crust with homemade jam to make the filling.
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18
I tried making a mille feuille pie with honey lemon and custard.
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19
You can make a variety of pies with this recipe.
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20
I like arranging them in baskets to present them as gifts.
