Old Fashioned Custard Pie

Name: Old Fashioned Custard Pie
Ingredients: Pulse together the cream cheese, butter and flour in a food processor until combined, about 10 pulses, stopping to scrape down the sides of the bowl halfway through.; Turn out onto a piece of lightly floured parchment paper and pat it into a disc. Refrigerate 1 hour.; Place an oven rack on the highest rung and preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.; Sprinkle a work surface with flour, unwrap the dough and sprinkle the top and a rolling pin lightly with flour.; Roll out to 1/2-inch thick and cut with a 1 + 1/4-inch thick biscuit cooker. Place them on the baking sheet about an inch apart.; Stick the scraps together and make more biscuits. If you can’t fit them all on the baking sheet refrigerate and bake them in turns.; Bake about 14 minutes on the top rack until golden and puffed, rotating the pan halfway through. You can brush the tops with melted butter if you like.; They’re best eaten fresh and warm!

Old Fashioned Custard Pie was pinched from <a href="http://eighty8recipes.com/the-old-fashioned-custard-pie-the-internet-cant-stop-talking-about/" target="_blank">eighty8recipes.com.</a>

INGREDIENTS

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Pulse together the cream cheese, butter and flour in a food processor until combined, about 10 pulses, stopping to scrape down the sides of the bowl halfway through.

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Turn out onto a piece of lightly floured parchment paper and pat it into a disc. Refrigerate 1 hour.

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Place an oven rack on the highest rung and preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.

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Sprinkle a work surface with flour, unwrap the dough and sprinkle the top and a rolling pin lightly with flour.

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Roll out to 1/2-inch thick and cut with a 1 + 1/4-inch thick biscuit cooker. Place them on the baking sheet about an inch apart.

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Stick the scraps together and make more biscuits. If you can’t fit them all on the baking sheet refrigerate and bake them in turns.

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Bake about 14 minutes on the top rack until golden and puffed, rotating the pan halfway through. You can brush the tops with melted butter if you like.

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They’re best eaten fresh and warm!

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