Flaky Cream Cheese Pie Crust
This Flaky Cream Cheese Pie Crust is a tender and buttery pastry option that's perfect for both savory and sweet pies. The combination of cream cheese and butter creates a rich texture that bakes into a beautifully golden crust. Whether you're preparing a quiche, a fruit tart, or any other pie, this versatile and easy-to-make pastry will elevate your dish to a new level of deliciousness.
2
Servings
N/A
Calories
4
Ingredients
Ingredients
Cream Cheese
8 ounces (cold)
Butter
1 cup (cold)
All-purpose flour
2 cups (sifted)
Salt
1/2 teaspoon (none)
Instructions
1
In a large mixing bowl, combine the cold cream cheese and cold butter. Use a hand mixer or stand mixer with the paddle attachment to cream them together until smooth and well-blended.
2
Gradually sift in the flour and salt, mixing on low speed, just until the dough comes together. Avoid overmixing to keep the pastry tender.
3
Divide the dough into two equal portions and shape each into a ball. Wrap each dough ball in plastic wrap and refrigerate for at least 3 hours, or preferably overnight. Chilling the dough allows the flavors to meld and the gluten to relax for a flakier texture.
4
When ready to use, remove dough from the refrigerator and let it sit at room temperature for a few minutes until slightly softened for easier rolling.
5
On a well-floured surface, gently roll out the dough into a circle to fit your pie dish. Rotate the dough occasionally as you roll to ensure it's even and doesn’t stick.
6
Carefully transfer the rolled-out pastry to your pie dish, pressing it gently into the corners and along the sides. Trim excess dough and flute the edges, if desired. Your crust is now ready to be filled and baked as directed in your pie recipe.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Flaky Cream Cheese Pie Crust?
It is a tender and buttery pastry option perfect for both savory and sweet pies, using a combination of cream cheese and butter.
How many portions of dough does this recipe make?
This recipe yields two equal portions of dough, enough for two crusts.
What are the primary ingredients for this crust?
The ingredients are 8 ounces of cold cream cheese, 1 cup of cold butter, 2 cups of sifted all-purpose flour, and 1/2 teaspoon of salt.
Should the cream cheese be cold or room temperature?
The cream cheese should be cold for the best results.
Should the butter be cold when starting?
Yes, the recipe specifies using 1 cup of cold butter.
What type of flour is recommended?
The recipe calls for all-purpose flour.
Do I need to sift the flour?
Yes, the flour should be sifted before being added to the mixture.
How do I combine the butter and cream cheese?
Use a hand mixer or stand mixer with a paddle attachment to cream them together until smooth.
What mixer attachment should I use?
A paddle attachment is recommended for blending the ingredients.
At what speed should I mix in the flour?
The flour and salt should be mixed in on low speed.
Why should I avoid overmixing the dough?
Avoiding overmixing is essential to keep the pastry tender and flaky.
How should I shape the dough before chilling?
Divide the dough into two equal portions and shape each into a ball.
How long does the dough need to refrigerate?
The dough should be refrigerated for at least 3 hours, or preferably overnight.
Why is chilling the dough necessary?
Chilling allows flavors to meld and the gluten to relax, resulting in a flakier texture.
What should I use to wrap the dough balls?
Wrap each dough ball in plastic wrap before placing it in the refrigerator.
Can I roll the dough immediately after taking it out of the fridge?
It is best to let it sit at room temperature for a few minutes until it is slightly softened for easier rolling.
How should I prepare the surface for rolling?
Roll the dough out on a well-floured surface to prevent sticking.
What shape should I roll the dough into?
Roll the dough into a circle sized to fit your specific pie dish.
How do I ensure the dough doesn't stick while rolling?
Rotate the dough occasionally as you roll it to ensure an even thickness and prevent sticking.
How do I transfer the dough to the pie dish?
Carefully transfer the rolled-out pastry to the dish and press it gently into the corners and sides.
Can I decorative the edges of the crust?
Yes, you can trim any excess dough and flute the edges as desired.
Is this crust suitable for savory dishes?
Yes, it is excellent for savory dishes like quiches.
Can this be used for fruit tarts?
Yes, it is a versatile option perfect for fruit tarts and sweet pies.
What color does the crust become when baked?
The crust bakes into a beautiful golden color.
What is the texture of this cream cheese pie crust?
The texture is rich, tender, and beautifully flaky.
How much salt is used in this recipe?
The recipe requires 1/2 teaspoon of salt.
Can I make the dough a day in advance?
Yes, chilling the dough overnight is actually preferred for the best texture.
Is a hand mixer sufficient for this recipe?
Yes, a hand mixer can be used to cream the butter and cream cheese together.
What is the main benefit of adding cream cheese to the crust?
The cream cheese adds richness and contributes to a very tender, golden crust.
What is the final step before baking?
Once the dough is in the dish and fluted, it is ready to be filled and baked according to your specific pie recipe.