Cream Cheese Pie Crust Recipe
Tender and flaky crust with cream cheese
Servings 2 9" discs
Ingredients
- 2 1/3 Cups (240g) Bleached all-purpose flour
- 1/4 teaspoon Salt
- 1/8 teaspoon Baking powder
- 1/2 Cup (113g) Cold cream cheese, cut into 1-inch pieces
- 10 Tablespoons (140g) Unsalted butter, cold and cut into 1/2-inch pieces
- 2 teaspoons Apple Cider Vinegar
- 1 1/2 - 2 Tablespoons (20-30ml) Ice warter
Instructions
- In a bowl of a food processor, add the flour, salt, baking powder and the butter and process for 5-8 seconds. Until the butter is about the size of small peas.
- Add the cream cheese and pule for 8 times, 2 seconds each pulse.
- Remove the lid and sprinkle over the mixture the apple cider vinegar and ice water.
- Pulse for again for about 8-10 times, each 2 seconds. Test the dough by pressing a small amount in the palm of your hand. If it comes together, it is ready. If it is still very dry and crumbles, pulse in another 1-1 1/2 ice water.
- Place the mixture over a large piece of plastic wrap, then press it into a ball while holding the ends of the wrap.
- Divide the dough into two, wrap each part with plastic wrap, shape it into discs, and refrigerate for a minimum of 60 minutes or up to three days.
Notes
- This recipe yields a double 9" pie crust that can be cut in half.
- Store the unbaked crust in the refrigerator for up to 3 days, or freeze for up to 3 months.
- Follow the recipe instruction for the assembling and baking temperature and time.
- To bake pie crust treats, roll the crust over a lightly floured surface into 1/8-inch thickness, cut using a cookie cutter, brush with egg, and bake the crust for 12-15 minutes at 425F (220C).
- Make sure the ingredients are cold before making the dough.