Best Flaky Cream Cheese Pie Crust Recipe Epicuriouscom Recipes

CREAM CHEESE PASTRY DOUGH

Steps:

• In a food processor blend the butter, the cream cheese, the flour, and the salt, pulsing the motor, until the dough just begins to form a ball, gather the dough into a ball, and flatten slightly. Dust the dough with flour and chill it, wrapped in plastic wrap, for 1 hour. The dough may be made 1 day in advance and kept wrapped well and chilled.

FLAKY CREAM CHEESE PIE CRUST

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

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.

FLAKY CREAM CHEESE PIE CRUST

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.

FLAKY CREAM CHEESE PIE CRUST

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.