Flaky Cream Cheese Pie Crust Recipe
User Reviews
4.9
Flaky Cream Cheese Pie Crust Recipe
Description
The Flaky Cream Cheese Pie Crust Recipe starts with a mixture of all-purpose flour, sugar, and salt. Cold unsalted butter and cold cream cheese are cut into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces, which contributes to a tender, flaky texture after baking. Adding cold heavy cream helps bring the dough together without warming it too much, avoiding the loss of flakiness.
The dough is divided into two disks, wrapped, and chilled at least an hour to firm up the fats, making it easier to roll out and resulting in layered, flaky pie crust once baked. The cream cheese adds richness and tenderness beyond a typical butter-only crust.
This dough can be prepared ahead up to two days and stored tightly wrapped in the refrigerator. It lends itself well to both sweet and savory pies requiring a flaky, rich crust.
Ingredients
- 2 cups all-purpose flour plus 4 Tbsp
- 2 Tbsp granulated sugar
- 1/2 tsp salt
- 1 1/2 sticks 12 tbsp COLD, unsalted butter, cut into 1/4" cubes
- 6 oz cream cheese cold, 3/4 package, cut into 1/4" cubes
- 3 Tbsp heavy whipping cream cold, to 5 Tbsp
Instructions
- In a large bowl, whisk together flour, sugar and salt.
- Cut the COLD butter and COLD cream cheese into 1/4-inch pieces. Using a Pastry Blender or a food processor with blade attachment, cut the butter and cream cheese into the flour mixture until it resembles coarse crumbs with pea-sized pieces. Note: you could use a knife, but that would take forever.
- Drizzle 3 tbsp cold heavy cream over the dough and cut into the dough with a spatula, adding more cream as needed until the dough forms moist clumps.
- Divide the dough into 2 pieces, press into flat disks, cover each piece tightly in plastic wrap and refrigerate at least 1 hour. It stores well in the fridge up to 2 days.
User Reviews
Overall Rating
4.9
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