This is the recipe for the crust (not a high-altitude recipe)
1 1/2 cup unbleached all-purpose flour (I used half whole wheat flour)
1/4 teaspoon salt
8 tablespoons butter, chilled
2 ounces cream cheese, chilled
1/4-1/2 cup of ice water
Any advice on whether I need to make any modifications would be greatly appreciated.
And I'd love to know if I can make the crust ahead of time, by a day ... Wednesday prep for Thursday's meal would be ideal. Thanks!
Get ready for a blissful week ahead
Make This One Dressing, Let It Guide 7 Meals
The Genius Ingredient Your Mushrooms Are Missing
5 Clever Devices Making it Easier to Grow Greens at Home
The Complexities of Modernizing Native American Cuisine
Add This One Thing to Your Buttermilk Biscuits
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)