1Mix together as you would for pie dough, EXCLUDING THE EGG. Add milk slightly and slowly, mixing with fork, until it just holds together. Roll out between two pieces of wax or parchment paper. You will see the cream cheese “marbled” through the dough… that’s fine.
Milk is not measured due to flour being more or less thirsty during different seasons of the year. Add a little, fluff with fork… add a little, fluff with fork, etc… When dough begins to just stick together and is just past the crumbly stage – it’s ready!
Apply egg wash to top of pie with a pastry brush just before baking.
Cut slits in top crust as you would with any crust.
2* I use a plunger-type measuring cup for the shortening. Trust me... just measure out 200 ml and it will be perfect.
3Egg wash – 1 well-beaten egg plus 1 TSBP milk.
4Bake at temperature and for time pie recipe calls for.
The Pampered Chef Deep Dish baker will take a good 1hr, 15 min at 400 degrees.