This Cream Cheese Crust proves a point I like to make– there’s no great secret to making good pastry dough. Once you have done it a few times you’ll recognize the right balance of wet to dry and the elasticity that makes the dough easy to work without getting too dense. But, no matter how many times I make that promise I still see fear in the eyes of the novice baker. I will usually try and talk them down from the pie precipice with this recipe because it’s so forgiving. It’s easy as pie (Sorry, I just couldn’t let that low-ball pass me by).
Ingredients
- 6 ounce cream cheese (at room temperature)
- 5 ounce high-fat, European-style unsalted butter (at room temperature) about 1 stick plus 2 tablespoons
- 2 tablespoon heavy cream (or more as needed)
- 312 gram all-purpose flour (about 2 ½ cups scooped & leveled, plus more as needed)
- 1 teaspoon kosher salt
Directions
Put cream cheese, butter and cream into the bowl of a food processor fitted with a blade attachment. Process until well combined and fluffy, about 20 seconds. Add flour and salt. Pulse mixture 5 or 6 times. Scrape the sides of the bowl with a rubber spatula. Process an additional 15 or 20 seconds, until dough just comes together and begins to pull cleanly away from the sides of the bowl in jagged clumps. If this doesn’t happen within 15 or 20 seconds add another few teaspoons cream as needed.
Move the dough to a lightly-floured work surface and gently knead 2 or 3 times. If dough seems quite sticky or at all wet sprinkle in another few teaspoons flour. Give dough another couple of quick, gentle kneads. Divide dough in half. Shape into two discs about 5‑inches round and 3/4‑inch thick, or as indicated in individual recipes. Wrap in plastic. Refrigerate at least 1 hour (or up to 2 days) to distribute moisture evenly, or freeze up to 1 month.
Does this pastry shrink if so how much??
Do you use the sharp blade attachment or the dough attachment in the food processor?
Metal blade… GREG
I’m gonna try this with a pecan pie, with finely chopped pecans in crust as well. I can’t wait to see how it turns out. Will let you know.
Sounds delicious! GREG
When freezing, should I divide it?
Yes. If you plan to make a standard 2 crust pie or two standard bottom crust only pies. However, if your plan is a large “slab pie” with no top crust then I would leave it in one piece.
“Divide dough in half. Shape into two discs about 5‑inches round and 3/4‑inch thick, or as indicated in individual recipes. Wrap in plastic. Refrigerate at least 1 hour (or up to 2 days) to distribute moisture evenly, or freeze up to 1 month.” GREG
What kind of filling do you use with a crust like this
Honestly, This crust is good for any pie at all sweet or savory. GREG
Would this work with generic ingredients instead of the brand names
I believe so. The key would be a similar fat content. GREG
What if you do not have a food processor? I have so many appliances now I can’t see buying one more. Thank you for your time.
It will still work. Use a traditional pastry cutter or two knives. GREG
Do you think this recipe would work with gluten flour as well? I’m trying to figure out what I’m going to do for my pumpkin pie over the holidays, since I’ve had to go gf?
I’ve never tried it but I think it would work just fine. Gluten free flour mixtures used as substitutes in recipes that do NOT require levening (such as pie crust) tend to convert at 1:1 quite well. Again I’ve never tried it but theoretically, I see no problems. PS check the ingredient list on the flour and do NOT add more xanthan gum or guar gum if it’s already in the mix. GREG
Temperature & time for cooking?
That depends on the pie you are making. I generally blind bake a crust (with) weights at 375F for about 11 minutes, then remove weights and finish cooking til lightly golden brown. Filled pies I’ll often cook hotter and much longer (as much as 60 minutes). The edge of the crust may need to be covered with a foil ring for the last 20 minutes or so. GREG
Can’t wait to try this. I know I should bake a sweet pie in it, but I really want to try a savory quiche. 🙂
This looks so easy. I struggle with pie crusts! Thanks for sharing!