Goat Cheese Crust
 
Makes 1 (9-inch) crust
Ingredients
  • 2 cups (250 grams) all-purpose flour
  • 1 teaspoon (3 grams) kosher salt
  • ½ teaspoon (2.5 grams) baking powder
  • ¾ cup (170 grams) cold unsalted butter, cubed
  • 4 ounces (112 grams) goat cheese, cold
  • 1 tablespoon (15 grams) apple cider vinegar
  • 2 tablespoons (30 grams) ice water
Instructions
  1. In the work bowl of a food processor, place flour, salt, and baking powder; pulse until combined. Add cold butter and goat cheese, and pulse until mixture is crumbly. Add vinegar, pulsing until combined. With processor running, add ice water, 1 tablespoon (15 grams) at a time, just until dough comes together. Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
  2. On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim excess dough to ½ inch beyond edge of plate. Fold edges under, and crimp as desired. Freeze for 20 minutes.
  3. Preheat oven to 400°F (200°C).
  4. Top dough with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
  5. Bake for 20 minutes. Carefully remove paper and weights. Bake until golden brown, about 10 minutes more. Let cool completely on wire rack.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/pumpkin-pie-with-goat-cheese-crust/