Best Flaky Cream Cheese Pie Crust Recipes

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FLAKY CREAM CHEESE PIE CRUST



Flaky Cream Cheese Pie Crust image

This is my favorite pie crust. It took several years and over fifty tries to get it just right and is the soul of this book. It is unlike any other cream cheese pie crust because, in addition to being tender, it is also flaky. In fact, it is very similar in texture to almost as flaky but a little softer and more tender, and it browns more when baked, resulting in a rich golden color.

Provided by Rose Levy Beranbaum

Categories     Food Processor     Freeze/Chill     Pastry     Pie     Quick & Easy

Number Of Ingredients 24

Pastry for a 9-inch pie shell or a 9 1/2- or 10- by 1-inch tart shell
6 tablespoons unsalted butter, cold
1 cup + 1 tablespoon pastry flour or 1 cup (dip and sweep method) bleached all-purpose flour
1/8 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
1/8 teaspoon baking powder
1/4 cup cream cheese, cold
1 tablespoon ice water
1 1/2 teaspoons cider vinegar
Pastry for a 9-inch lattice pie, a 9-inch deep-dish pie, a 10-inch pie shell, or a 12- to 14-inch free-form tart
8 tablespoons unsalted butter, cold
1 1/3 cups + 4 teaspoons pastry flour or 1 1/3 cups (dip and sweep method) bleached all-purpose flour
1/8 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
1/8 teaspoon baking powder
one 3-ounce package cream cheese, cold
1 1/2 tablespoons ice water
1 1/2 teaspoons cider vinegar
Pastry for a two-crust 9-inch pie
12 tablespoons unsalted butter, cold
2 cups + 3 tablespoons pastry flour or 2 cups (dip and sweep method) bleached all-purpose flour
1/4 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
1/4 teaspoon baking powder
1 1/2 3-ounce packages cream cheese, cold
2 tablespoons ice water
1 tablespoon cider vinegar

Steps:

  • Food processor method:
  • Cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap and freeze it until frozen solid, at least 30 minutes. Place the flour, salt, and baking powder in a reclosable gallon-size freezer bag and freeze for at least 30 minutes.
  • Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine. Set the bag aside.
  • Cut the cream cheese into 3 or 4 pieces and add it to the flour. Process for about 20 seconds or until the mixture resembles coarse meal. Add the frozen butter cubes and pulse until none of the butter is larger than the size of a pea. (Toss with a fork to see it better.) Remove the cover and add the water and vinegar. Pulse until most of the butter is reduced to the size of small peas. The mixture will be in particles and will not hold together. Spoon it into the plastic bag. (For a double-crust pie, it is easiest to divide the mixture in half at this point.)
  • Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
  • Wrap the dough with the plastic wrap, flatten it into a disc (or discs) and refrigerate for at least 45 minutes, preferably overnight. (For a pie shell and lattice, divide it in a ratio of two thirds:one third - use about 9.5 ounces for the shell and the rest for the lattice, flattening the smaller part into a rectangle.)
  • Hand method:
  • Place a medium mixing bowl in the freezer to chill.
  • Cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap and refrigerate it for at least 30 minutes.
  • Place the flour, salt, and baking powder in a medium bowl and whisk to combine. Add the cream cheese and rub the mixture between your fingers to blend the cream cheese into the flour until it resembles coarse meal. Spoon the mixture, together with the cold butter, into a reclosable gallon-size freezer bag. Expel any air from the bag and close it. Use a rolling pin to flatten the butter into thin flakes. Place the bag in the freezer for at least 10 minutes or until the butter is very firm.
  • Transfer the mixture to the chilled bowl, scraping the sides of the bag. Set the bag aside. Sprinkle the mixture with the water and vinegar, tossing lightly with a rubber spatula. Spoon it into the plastic bag. (For a two-crust pie, it is easiest to divide the mixture in half at this point.)
  • Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
  • Wrap the dough with plastic wrap, flatten it into a disc (or discs), and refrigerate for at least 45 minutes, preferably overnight. (For a pie shell and lattice, divide it in a ratio of two thirds:one third - use about 9.5 ounces for the shell and the rest for the lattice, flattening the smaller part into a rectangle.)
  • Store:
  • Refrigerated, up to 2 days; frozen, up to 3 months.
  • Understanding
  • A classic cream cheese crust contains no water and is more tender than an all-butter crust but not at all flaky. I have found it to be so tender it is impossible to use for a lattice top and the bottom crust often develops cracks through which a filling will leak and stick to the bottom of the pan. Very little water is needed, because the cream cheese contains 51 percent water. The addition of a small amount of water connects the two gluten-forming proteins in the flour, producing the rubbery, stretchy gluten that strenghtens the structure just enough to prevent cracking when the crust bakes. This pie crust does not shrink or distort as much as an all-butter crust because there is less development of gluten. The acidity of the vinegar weakens the gluten that forms, making the crust still more tender and less likely to shrink. If desired, it can be replaced with water.
  • Cream cheese is 51 percent water and 37.7 percent fat, so 3 ounces contain 1.53 ounces (about 3 tablespoons) or water and 1.13 ounces of fat. That means that the pie crust with 6.5 ounces of flour contains the equivalent of about 4 1/2 tablespoons of water. Compared to the all-butter crust, this crust has about 1 tablespoon more water, 1.13 ounces more of fat, and .34 ounce more milk solids. The extra fat in the cream cheese coats some of the proteins in the flour, limiting the development of gluten, which would make it tougher. The milk solids add both flavor and smoothness of texture.
  • The baking powder lifts and aerates the dough slightly without weakening it, but it also makes it seem more tender.
  • In developing this recipe, I found that if not using the vinegar and baking powder to tenderize the crust, it is advisable to add one quarter of the butter together with the cream cheese when using all-purpose flour. This helps to moisture-proof it but, of course, takes away a little from the flakiness, as there is less butter available to add in larger pieces to create layers.

FLAKY CREAM CHEESE PIE CRUST



Flaky Cream Cheese Pie Crust image

This is unlike any other cream cheese pie crust because, in addition to being tender, it is also flaky. It browns more when baked, resulting in a rich golden color. It is worth using pastry flour; it will result in a more tender crust. If substituting, use just 2 cups of bleached all-purpose flour, "Cook Time" is chilling time for for the ingredients and the dough - a must!

Provided by Lise in Indiana

Categories     Dessert

Time 2h10m

Yield 2 crusts

Number Of Ingredients 8

12 tablespoons unsalted butter, cold
2 cups pastry flour
3 tablespoons pastry flour
1/4 teaspoon salt
1/4 teaspoon baking powder
4 1/2 ounces cream cheese, cold
2 tablespoons ice water
1 tablespoon cider vinegar

Steps:

  • FOOD PROCESSOR METHOD.
  • Cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap and freeze it until frozen solid, at least 30 minutes.
  • Place the flour, salt and baking powder in resealable gallon-size freezer bag and freeze for at least 30 minutes.
  • Place the flour mixture in food processor with the metal blade and process for a few seconds to combine. Set the bag aside for later use here.
  • Cut the cream cheese into 3 or 4 pieces and add it to the flour. Process for about 20 seconds or until the mixture resembles coarse meal.
  • Add the frozen butter cubes and pulse until none of the butter is larger than the size of a pea. (Toss with a fork to see it better.)
  • Remove the processor cover and sprinkle in the water and vinegar. Pulse until most of the butter is reduced to size of small peas. The mixture will be in particles and will not hold together.
  • Spoon half the dough into the plastic bag. (For a double-crust pie, it is easiest to divide the mixture in half at this point)
  • Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
  • Remove the dough from the bag and wrap it with plastic wrap, and flatten it into a disc. Repeat with remaining pie dough.
  • Refrigerate the discs for at least 45 minutes, preferably overnight.
  • Store refrigerated, up to 2 days; frozen, up to 3 months.

Nutrition Facts : Calories 1377.8, Fat 92.6, SaturatedFat 58, Cholesterol 253.3, Sodium 537.9, Carbohydrate 118.9, Fiber 2.5, Sugar 0.7, Protein 17.8

FLAKY CREAM CHEESE PIE CRUST



Flaky Cream Cheese Pie Crust image

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.

Provided by ILIANITA

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 1h45m

Yield 8

Number Of Ingredients 7

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

Steps:

  • Place a medium bowl into freezer to chill.
  • Wrap cubed butter in plastic wrap and refrigerate for 30 minutes.
  • 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.
  • 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.
  • Place dough back into the plastic bag and flatten into a disk. Refrigerate, 45 minutes to overnight, before using.

Nutrition Facts : Calories 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, Sodium 95.7 mg, Sugar 0.1 g

FLAKY CREAM CHEESE PIE CRUST



Flaky Cream Cheese Pie Crust image

This recipe was originally submitted by Mean Chef (IHHDRO), and I adopted it after he left the site. I prepared this to use with Recipe #64295. This promises us a very tender and flaky crust, and does not disappoint. Adapted from Rose Levy Bernanbaum. Prep time does not include resting dough.

Provided by Ms B.

Categories     Dessert

Time 20m

Yield 1 9inch pie shell

Number Of Ingredients 7

6 tablespoons unsalted butter, cold
5 ounces pastry flour (1 cup plus 1 Tablespoon) or 1 cup all-purpose flour
1/8 teaspoon salt (for savory recipes use 1/4 tsp)
1/8 teaspoon baking powder
1/4 cup cream cheese, cold
1 tablespoon ice water
1 1/2 teaspoons cider vinegar

Steps:

  • FOOD PROCESSOR METHOD: Cut the butter into small (about 3/4-inch) cubes.
  • Wrap it in plastic wrap and freeze it until frozen solid, at least 30 minutes.
  • Place the flour, salt and baking powder in resealable gallon-size freezer bag and freeze for at least 30 minutes.
  • Place the flour mixture in food processor with the metal blade and process for a few seconds to combine.
  • Set the bag aside.
  • Cut the cream cheese into 3 or 4 pieces and add it to the flour.
  • Process for about 20 seconds or until the mixture resembles coarse meal.
  • Add the frozen butter cubes and pulse until none of the butter is larger than the size of a pea.
  • (Toss with a fork to see it better.) Remove the cover and add the water and vinegar.
  • Pulse until most of the butter is reduced to size of small peas.
  • The mixture will be in particles and will not hold together.
  • Spoon it into the plastic bag.
  • (For a double-crust pie, it is easiest to divide the mixture in half at this point.) Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
  • Wrap the dough with plastic wrap, flatten it into a disc (or discs), and refrigerate for at least 45 minutes, preferably overnight.
  • HAND METHOD: Place a medium mixing bowl in the freezer to chill.
  • Cut the butter into small (about 3/4-inch) cubes.
  • Wrap it in plastic wrap and refrigerate for at least 30 minutes.
  • Place the flour, salt and baking powder in medium bowl and whisk to combine.
  • Add the cream cheese and rub the mixture between your fingers to blend the cream cheese into the flour until it resembles coarse meal.
  • Spoon the mixture, together with the cold butter, into reclosable gallon-size freezer bag.
  • Expel any air from bag and close it.
  • Use a rolling pin to flatten the butter into thin flakes.
  • Place the bag in the freezer for at least 10 minutes or until the butter is very firm.
  • Transfer mixture to the chilled bowl, scraping sides of bag.
  • Set bag aside.
  • Sprinkle mixture with water and vinegar, tossing lightly with a rubber spatula.
  • Spoon it into the plastic bag.
  • Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with knuckles and heels of your hands until mixture holds together in one piece and feels slightly stretchy when pulled.
  • Wrap the dough with plastic wrap, flatten it into a disc (or discs) and refrigerate for at least 45 minutes, preferably overnight.
  • MASCARPONE CHEESE CRUST- variation: An equal weight of mascarpone cheese can be substituted for the cream cheese, but omit the vinegar and use bleached all-purpose flour, not pastry flour, or the crust will be too tender.

Nutrition Facts : Calories 1332.3, Fat 90.6, SaturatedFat 56.7, Cholesterol 247, Sodium 520.6, Carbohydrate 113.3, Fiber 2.4, Sugar 0.6, Protein 16.8

FLAKY CREAM CHEESE PIE CRUST



FLAKY CREAM CHEESE PIE CRUST image

Categories     Bake     Quick & Easy     Phyllo/Puff Pastry Dough

Yield 8 pieces

Number Of Ingredients 7

12 tbsp. unsalted butter (6oz)
2 cups flour
1/4 tsp. salt
1/4 tsp. baking powder
1/2 cup cream cheese (4.5 oz)
2 tbsp. ice water
1 tbsp. cider vinegar

Steps:

  • 1. Cut butter into small cubes and freeze for 30 minutes. 2. Put dry ingredients in a ziploc bag and freeze for 30 min. 3. Add dry ingredients to a food processor and mix with the metal blade. 4. Break the cream cheese into a few pieces and add to the flour in a few pieces. Process until fully incorporated--should be of a sandy consistency. 5. Add the frozen butter and pulse until fully incorporated--should be of a coarser sandy consistency. 6. Add water and vinegar and process until the dough comes together. 7. Put in a ziploc bag and knead until dough has an elastic quality. Separate dough for pies and refrigerate for 45 minutes before using. Dough can also be frozen until needed. 8. Roll dough out between two pieces of floured plastic wrap.

FLAKY CREAM CHEESE PIE CRUST RECIPE | EPICURIOUS.COM



Flaky Cream Cheese Pie Crust Recipe | Epicurious.com image

This is my favorite pie crust. It took several years and over fifty tries to get it just right and is the soul of this book. It is unlike any other cream cheese pie crust because, in addition to being tender, it is also flaky. In fact, it is very similar in texture to Basic Flaky Pie Crust ? almost as flaky but a little softer and more tender, and it browns more when baked, resulting in a rich golden color. The addition of cream cheese makes it even easier to prepare than basic flaky pie crust because you never have to guess how much water to add, and it gives it a flavor so delicious it is great to eat just by itself without filling! It is well worth purchasing or making pastry flour, as it will result in a more tender crust.

Provided by @MakeItYours

Number Of Ingredients 21

6 tablespoons unsalted butter, cold
1 cup + 1 tablespoon pastry flour or 1 cup (dip and sweep method) bleached all-purpose flour
1/8 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
1/8 teaspoon baking powder
1/4 cup cream cheese, cold
1 tablespoon ice water
1 1/2 teaspoons cider vinegar
8 tablespoons unsalted butter, cold
1 1/3 cups + 4 teaspoons pastry flour or 1 1/3 cups (dip and sweep method) bleached all-purpose flour
1/8 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
1/8 teaspoon baking powder
one 3-ounce package cream cheese, cold
1 1/2 tablespoons ice water
1 1/2 teaspoons cider vinegar
12 tablespoons unsalted butter, cold
2 cups + 3 tablespoons pastry flour or 2 cups (dip and sweep method) bleached all-purpose flour
1/4 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
1/4 teaspoon baking powder
1 1/2 3-ounce packages cream cheese, cold
2 tablespoons ice water
1 tablespoon cider vinegar

Steps:

  • Food processor method:
  • Cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap and freeze it until frozen solid, at least 30 minutes. Place the flour, salt, and baking powder in a reclosable gallon-size freezer bag and freeze for at least 30 minutes.
  • Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine. Set the bag aside.
  • Cut the cream cheese into 3 or 4 pieces and add it to the flour. Process for about 20 seconds or until the mixture resembles coarse meal. Add the frozen butter cubes and pulse until none of the butter is larger than the size of a pea. (Toss with a fork to see it better.) Remove the cover and add the water and vinegar. Pulse until most of the butter is reduced to the size of small peas. The mixture will be in particles and will not hold together. Spoon it into the plastic bag. (For a double-crust pie, it is easiest to divide the mixture in half at this point.)
  • Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
  • Wrap the dough with the plastic wrap, flatten it into a disc (or discs) and refrigerate for at least 45 minutes, preferably overnight. (For a pie shell and lattice, divide it in a ratio of two thirds:one third — use about 9.5 ounces for the shell and the rest for the lattice, flattening the smaller part into a rectangle.)
  • Hand method:
  • Place a medium mixing bowl in the freezer to chill.
  • Cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap and refrigerate it for at least 30 minutes.
  • Place the flour, salt, and baking powder in a medium bowl and whisk to combine. Add the cream cheese and rub the mixture between your fingers to blend the cream cheese into the flour until it resembles coarse meal. Spoon the mixture, together with the cold butter, into a reclosable gallon-size freezer bag. Expel any air from the bag and close it. Use a rolling pin to flatten the butter into thin flakes. Place the bag in the freezer for at least 10 minutes or until the butter is very firm.
  • Transfer the mixture to the chilled bowl, scraping the sides of the bag. Set the bag aside. Sprinkle the mixture with the water and vinegar, tossing lightly with a rubber spatula. Spoon it into the plastic bag. (For a two-crust pie, it is easiest to divide the mixture in half at this point.)
  • Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
  • Wrap the dough with plastic wrap, flatten it into a disc (or discs), and refrigerate for at least 45 minutes, preferably overnight. (For a pie shell and lattice, divide it in a ratio of two thirds:one third — use about 9.5 ounces for the shell and the rest for the lattice, flattening the smaller part into a rectangle.)
  • Store:
  • Refrigerated, up to 2 days; frozen, up to 3 months.
  • Understanding
  • A classic cream cheese crust contains no water and is more tender than an all-butter crust but not at all flaky. I have found it to be so tender it is impossible to use for a lattice top and the bottom crust often develops cracks through which a filling will leak and stick to the bottom of the pan. Very little water is needed, because the cream cheese contains 51 percent water. The addition of a small amount of water connects the two gluten-forming proteins in the flour, producing the rubbery, stretchy gluten that strenghtens the structure just enough to prevent cracking when the crust bakes. This pie crust does not shrink or distort as much as an all-butter crust because there is less development of gluten. The acidity of the vinegar weakens the gluten that forms, making the crust still more tender and less likely to shrink. If desired, it can be replaced with water.
  • Cream cheese is 51 percent water and 37.7 percent fat, so 3 ounces contain 1.53 ounces (about 3 tablespoons) or water and 1.13 ounces of fat. That means that the pie crust with 6.5 ounces of flour contains the equivalent of about 4 1/2 tablespoons of water. Compared to the all-butter crust, this crust has about 1 tablespoon more water, 1.13 ounces more of fat, and .34 ounce more milk solids. The extra fat in the cream cheese coats some of the proteins in the flour, limiting the development of gluten, which would make it tougher. The milk solids add both flavor and smoothness of texture.
  • The baking powder lifts and aerates the dough slightly without weakening it, but it also makes it seem more tender.
  • In developing this recipe, I found that if not using the vinegar and baking powder to tenderize the crust, it is advisable to add one quarter of the butter together with the cream cheese when using all-purpose flour. This helps to moisture-proof it but, of course, takes away a little from the flakiness, as there is less butter available to add in larger pieces to create layers.
  • Rose Levy Beranbaum, The Pie and Pastry Bible. Scribner. Copywrite 1998 Cordon Rose, Inc.

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