Cream Cheese Pie Crust

Adapted from Martha Stewart Living

The name of the game in making crust is “cold.” It is absolutely critical that you keep the butter and cream cheese cold, even once it’s kneaded into the dough. If you start to over-handle the dough and the butter begins to soften and melt, stick it in the fridge and leave for an hour before continuing on. This ensures that when your crust goes into a hot oven, the bits of butter will evaporate and form those beautiful flaky layers.

3 teaspoons cold water
1 teaspoon cold apple cider vinegar
1 ½ cups all purpose flour, plus more for dusting
½ teaspoon salt
4 oz cold unsalted butter, cut into small pieces
4 oz cold cream cheese, cut into small pieces

Mix together the water & vinegar in a small bowl. In another bowl, combine flour and salt. Using your fingers, knead the butter and cream cheese into the flour until the mixture resembles coarse crumbs.

Add the water & vinegar to the dough and mix together until the dough begins to hold together. You can also pulse the mixture in a food processor just until everything combines.

Turn the dough onto plastic wrap and wrap well. Using a rolling pin, roll the dough into a disc and refrigerate until firm. (I actually did this twice, removing the dough from the fridge, rolling it back into a ball and then rolling it back down with the rolling pin) From this point, you can actually freeze the dough up to one month to be used later. If you freeze it, be sure to thaw it in the refrigerator before using.

Roll dough into a 12-inch round circle on a lightly floured surface. Fit the dough over a greased 9-inch pie dish. Trim the edges, leaving a 1-inch over hang. Using your knuckles, flute the edges. Take it from me, if these flutes don’t look pretty the taste of the crust won’t be affected. Refrigerate the dough for another 15 minutes, and then fill with something tasty.
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