Cream Cheese Flaky Pie Crust
This delightful Cream Cheese Flaky Pie Crust offers a perfect balance of flakiness and richness, thanks to the secret ingredient: cream cheese. Adapted from 'Cook's Country from America's Test Kitchen,' this crust eliminates the need for pie weights during blind baking, making it easier than ever to achieve a stunning pie. The dough's dense texture makes it robust enough to hold fillings while still delivering that sought-after flaky texture. A time-saver in the kitchen, this crust can be made ahead of time and stored in the refrigerator or freezer, making it an excellent choice for your favorite pie recipes.
1
Servings
N/A
Calories
5
Ingredients
Ingredients
cream cheese
1/4 cup (softened (2 ounces by weight))
butter
8 tablespoons (softened (1 stick))
all-purpose flour
1 1/4 cups (sifted)
sugar
2 tablespoons (granulated)
table salt
1/4 teaspoon
Instructions
1
In a stand mixer fitted with a paddle attachment, or using a bowl with an electric hand mixer, combine softened cream cheese and butter. Beat on medium-high speed for about 2 minutes until the mixture is smooth and fully incorporated, scraping down the sides of the bowl as needed.
2
In a separate bowl, whisk together the all-purpose flour, sugar, and table salt. Gradually add the flour mixture to the mixer bowl, stirring on medium-low speed until the dough resembles coarse cornmeal, then increase to medium-high speed until the dough begins to clump together.
3
Set aside 3 tablespoons of the dough for later. Lightly flour your work surface, then turn out the remaining dough onto it. Gently knead the dough a few times until it is cohesive, being careful not to overwork it.
4
Pat the dough into a 6-inch circle and carefully transfer it to a greased 9-inch pie plate. Using the heel of your hand, press the dough outwards to the edge of the pan, then use your fingertips to smooth and even out the dough, ensuring it reaches up the sides of the pan.
5
Roll the reserved dough into a rope about 12 inches long. Cut this rope into three equal pieces, approximately 4 inches each, then roll each piece into an 8-inch long rope. Position the three ropes along the upper edge of the pie pan, lightly pressing them into the dough. Flute the edge as you would a traditional rolled crust.
6
Cover the pie crust with plastic wrap and refrigerate for at least 1 hour. (This dough can be kept in the refrigerator for up to 2 days or frozen for up to 1 month if double wrapped.)
7
Before baking, prick the bottom of the pie crust all over with a fork to prevent bubbling. Preheat your oven to 325°F (163°C) and bake the crust for approximately 35 minutes, or until it is golden brown and deliciously aromatic.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the secret ingredient in this pie crust?
The secret ingredient in this recipe is cream cheese, which provides a balance of flakiness and richness.
Do I need to use pie weights for blind baking this crust?
No, this specific dough eliminates the need for pie weights during blind baking.
What is the origin of this recipe?
This recipe is adapted from Cook's Country from America's Test Kitchen.
Can the dough be made ahead of time?
Yes, it can be stored in the refrigerator for up to 2 days or frozen for up to 1 month.
How long should I refrigerate the dough before baking?
The dough should be refrigerated for at least 1 hour before baking.
What temperature should the oven be set to?
The oven should be preheated to 325°F (163°C).
How long does the crust need to bake?
The crust takes approximately 35 minutes to bake until it is golden brown.
What equipment is recommended for mixing the dough?
A stand mixer fitted with a paddle attachment or an electric hand mixer is recommended.
How much cream cheese is required?
You will need 1/4 cup (2 ounces) of softened cream cheese.
What kind of butter should I use?
Use 8 tablespoons (1 stick) of softened butter.
Should the flour be prepared in any specific way?
The recipe calls for 1 1/4 cups of all-purpose flour, sifted.
How do I prevent the crust from bubbling during baking?
Prick the bottom of the pie crust all over with a fork before placing it in the oven.
How do I form the edge of the pie crust?
Reserve 3 tablespoons of dough, roll them into ropes, place them along the edge, and flute them.
What is the texture of the dough before kneading?
The dough should resemble coarse cornmeal before it begins to clump together.
Should the pie plate be greased?
Yes, the recipe specifies using a greased 9-inch pie plate.
How large should the dough be patted before transferring it to the pan?
Pat the dough into a 6-inch circle before moving it to the pie plate.
How long should the cream cheese and butter be beaten?
Beat them on medium-high speed for about 2 minutes until smooth.
What type of sugar is used in this recipe?
Two tablespoons of granulated sugar are used.
What type of salt is recommended?
The recipe calls for 1/4 teaspoon of table salt.
Is this crust sturdy enough for heavy fillings?
Yes, the dough's dense texture makes it robust enough to hold various fillings.
How long should the final ropes for the edge be?
The final ropes should be approximately 8 inches long.
Can I freeze the dough?
Yes, the dough can be frozen for up to 1 month if double wrapped.
What should I do if the dough is sticking to my hands?
Lightly flour your work surface and hands before handling the dough.
Does this recipe require a rolling pin for the main base?
No, the instructions suggest pressing the dough outwards using the heel of your hand and fingertips.
What is the yield of this recipe?
This recipe makes one 9-inch pie crust.
What should the dough look like when it is finished baking?
It should be golden brown and aromatic.
Is this recipe suitable for beginners?
Yes, it is described as an easy pie crust that saves time in the kitchen.
How many ingredients are in this recipe?
There are 5 main ingredients: cream cheese, butter, flour, sugar, and salt.
Can I use a food processor for this recipe?
While the recipe specifies a stand or hand mixer, the texture is achieved by beating the fats first, so a mixer is preferred.
How many servings does one crust provide?
The recipe is listed as providing 1 serving, which refers to one full pie crust.