Wednesday, December 28, 2011

Cream Cheese Pie Crust


1-1/2 c. all purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1 stick cold butter
4 oz cold cream cheese
1 teaspoon apple cider vinegar
2-3 teaspoons ice water

This makes one crust, double the ingredients for a double crust.

Combine the flour, salt, sugar, cold butter, & cold cream cheese in a food processor.  Pulse the ingredients together, adding the cider vinegar & the ice water, until it begins to clump together.  Like this: 


Then form the ingredients into ball and flatten into a thick disk.  The less you work with the dough, the better.

I prepare a pastry cloth board by rubbing flour into the cloth, then sprinkling with sugar.  Place my dough ball in the center of the board, give the dough a heavy dusting of flour & sugar, then roll it out according to the size of the pie plate.  



Once I have my crust placed, I trim off the excess dough {leaving an inch or two to curl back under}.

I then use a spoon & my fingers to press & flute the edges of the crust.

*If I have to pre-bake this crust, I always place it in the freezer for 15-20 mins.  Then press aluminum foil into the crust & curl it up over the edges of the pie plate.  I always use ceramic pie weights!

2 comments:

  1. I've never thought of using cream cheese in my pie crusts - but that is Genius!! And using my food processor is a must. Beautiful. ~Megan

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  2. Thank you, Megan! I actually found a cream cheese pie crust recipe a few months ago & added my own twist to it. It's a fun pie crust to work with! I don't know what I would do without a food processor -or- a pastry cloth board.

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