PRESS IN THE PAN PIE CRUST

Steps:

• In a medium bowl whisk the dry ingredients together to combine. In a separate bowl, using a mixer on medium-high, beat the butter and cream cheese until they are thoroughly combined (about 2 minutes). Add the dry ingredients using low speed, combine the ingredients just until the mixture resembles a coarse meal. Increase the mixer speed to medium-high and beat until the dough begins to clump together. Wrap the dough in plastic and refrigerate at least 1 hour (and up to a couple of days). Reserve 3 Tablespoons of dough to make the edge. Transfer the mixed dough to a lightly floured surface. Form the dough into a ball and press it into a 6-inch disk. Transfer the disk to the prepared pie pan and press the dough evenly into the pan using the heel of your hand. Continue pressing, working the dough up the sides To check that the dough is distributed evenly, hold it up to the light. It should be mostly translucent (rather than opaque). With your hands, Roll the reserve dough into a 12 inch cord. Cut it into thirds and use to it create a decorative edge. You'll also need a 9" pie pan (glass). To prepare it, spray it lightly with canola oil spray. For recipes where a baked pie shell is required: Adjust the oven rack to middle position and preheat the oven to 325 degrees F. Lightly prick the bottom of the crust with a fork. Bake until the crust is golden brown, 35 to 40 minutes. Cool completed on wire rack. If large bubbles form, wait until crust is fully baked, then gently press on bubbles with kitchen towel. Bubbles will settle as crust cools.