Flaky Cream Cheese Pie Crust recipe

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Ingredients

6 tablespoons cold unsalted butter, cut into 3/4-inch cubes
1 cup all-purpose flour
1 tablespoon all-purpose flour
¼ teaspoon salt
¼ cup cold cream cheese
1 tablespoon iced water
1 ½ teaspoons cider vinegar

Nutrition Info

162.3 calories
carbohydrate: 12.9 g
cholesterol: 30.9 mg
fat: 11.3 g
fiber: 0.4 g
protein: 2.4 g
saturatedFat: 7.1 g
servingSize: -
sodium: 95.7 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place a medium bowl into freezer to chill.

  2. Wrap cubed butter in plastic wrap and refrigerate for 30 minutes.

  3. Place 1 cup plus 1 tablespoon flour in a medium bowl, add salt and whisk to combine. Rub in cream cheese using clean fingers until mixture develops coarse crumbs. Place cream cheese mixture and chilled butter into a gallon-size resealable plastic bag.

  4. Flatten the cream cheese-butter mixture into thin flakes through the bag, using a rolling pin. Freeze until mixture is firm, about 10 minutes. Pour mixture into the chilled bowl. Sprinkle with water and vinegar, tossing lightly with a spatula. Knead until dough holds together and is slightly elastic.

  5. Place dough back into the plastic bag and flatten into a disk. Refrigerate, 45 minutes to overnight, before using.

Recipe Yield

1 9-inch pie shell

Recipe Note

This is the last crust recipe you will ever use. This wonderful crust is tender and flaky and made with cream cheese. It also browns nicely when baked, resulting in a rich golden color.

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