Cream Cheese Pie Crust
No endless pastry-cutting in butter to your pie dough—this recipe comes together in a food processor! The Cream Cheese makes a tender, flavorful crust (the fresh flour sure helps too). Enjoy!
Recipe
(Makes 2 disks. *Best for warm or room-temperature served pies, not chilled pies)
Ingredients:
2-¾ cups (330 grams) M+R all-purpose flour, or soft white
2 (14 grams) cornstarch
½ teaspoon sea salt
12 tablespoons (179 grams) unsalted butter, chilled and cut into small pieces
6 tablespoons (90 g) cream cheese, in cubes, chilled
⅓ cup (80 grams) ice water, more as needed
1 tsp butter, to coat pie pan
optional: *egg wash for pie dough top/edges (1 mixed egg), and/or a sprinkling of sugar
Into a food processor add the flour, cornstarch, salt, and pulse to combine.
Next, add the cubed, chilled butter and cream cheese. Pulse until incorporated, and mixture looks likes large crumbs.
Ready the ice water, and start to pulse. Slowly, pour the water into the top lid opening. Pulse a few more times after all the water is in, then stop.
Dump the dough onto a clean and lightly floured surface. Knead the dough into one smooth ball, then divide in half. With both halves, roll them into about a 9” disk. Either wrap in plastic wrap and chill in fridge until you need them or move on to placing the first round in the buttered pie pan.
Carefully press the disk into the pan and crimp the edges (lots of pretty ways to do this part, take your pick!).
Add your filling. Top with the 2nd disk if you like (slice at least 2 vent slashes, egg wash if you want a glossy crust), or save it for a second pie. Bake according to your filling recipes instructions.
NOTES:
*we suggest covering your crust edges with foil for the first 20 minutes so they don’t burn.*some recipes are more temperamental than others…if you have a kitchen scale, we highly recommend weighing out your flour in grams for the most accuracy!
