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My review
Flaky Cream Cheese Pie Crust
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ILIANITA
"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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Ingredients
1 h 45 m servings 162 calsOriginal recipe yields 8 servings (1 9-inch pie shell)
- Adjust
- US
- Metric
Directions
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Prep
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Ready In
- 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.
Footnotes
- Cook's Note:
- You can use pastry flour in place of the all-purpose flour if preferred.
Nutrition Facts
Per Serving: 162 calories; 11.3 g fat; 12.9 g carbohydrates; 2.4 g protein; 31 mg cholesterol; 96 mg sodium. Full nutrition