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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Recipe Summary

prep:
20 mins
additional:
1 hr 25 mins
total:
1 hr 45 mins
Servings:
8
Yield:
1 9-inch pie shell
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place a medium bowl into freezer to chill.

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  • 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.

Cook's Note:

You can use pastry flour in place of the all-purpose flour if preferred.

Nutrition Facts

162 calories; protein 2.4g; carbohydrates 12.9g; fat 11.3g; cholesterol 30.9mg; sodium 95.7mg. Full Nutrition
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