Cream Cheese Pie Dough recipe

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Ingredients

2 ⅔ cups all-purpose flour
½ cup unsalted butter, cubed and frozen for 20 minutes
½ (8 ounce) package cream cheese, cubed and frozen for 20 minutes
¼ teaspoon kosher salt
½ cup ice water

Nutrition Info

120.9 calories
carbohydrate: 12.9 g
cholesterol: 18.4 mg
fat: 6.7 g
fiber: 0.5 g
protein: 2.2 g
saturatedFat: 4.2 g
servingSize: -
sodium: 41.7 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pulse flour, butter, cream cheese, and salt in a food processor until you have flour-covered pea-sized pieces, about 15 quick pulses. Add water and process until all flour is dampened and dough clumps and almost comes together.

  2. Crisscross 2 long pieces of plastic wrap to form an X and lightly dust with flour. Dump 1/2 of the dough into the center and wrap, pressing dough into a 3x4-inch block. Smooth wrapped surface with a rolling pin, flip and repeat. Repeat with remaining dough and more wrap.

  3. Chill dough for at least 4 hours or preferably overnight, or slip into zip-top plastic freezer bags and freeze up to 3 months. Thaw overnight in the fridge before using.

Recipe Yield

2 crusts

Recipe Note

Add a new dimension to pie dough by adding cream cheese.

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