Gorgonzola Crust Recipe

Time1h 30m

Serves8

Crust for an extra layer of bold, creamy flavor

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Ingredients

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1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour and salt. Stir well to ensure the salt is evenly distributed.
2
Cut in Butter
Add the chilled, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
3
Add Ice Water
Gradually add ice water, one tablespoon at a time, mixing gently with a fork until the dough comes together. You may not need all the water.
4
Chill the Dough
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

5
Combine Filling Ingredients
In a medium mixing bowl, combine the crumbled Gorgonzola cheese, softened cream cheese, heavy cream, chopped fresh parsley, and black pepper.
6
Mix Until Smooth
Using a hand mixer or a whisk, blend the mixture until smooth and creamy. Adjust seasoning with more black pepper if desired.

7
Preheat Oven
Preheat your oven to 375°F (190°C).
8
Roll Out Dough
Remove the chilled dough from the refrigerator. On a floured surface, roll out the dough into a circle large enough to fit your pie dish.
9
Transfer to Pie Dish
Gently transfer the rolled-out dough to a pie dish, pressing it into the bottom and sides. Trim any excess dough hanging over the edges.
10
Fill with Gorgonzola Mixture
Spread the Gorgonzola filling evenly over the crust.
11
Bake
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is set.
12
Cool and Serve
Allow the crust to cool for a few minutes before slicing. Serve warm or at room temperature.