CREAM CHEESE PIE CRUST
A combination of butter and cream cheese produces a forgiving crust that's supple and a joy to roll out. The cream cheese gives the crust a lovely tang. And the simple fluted edge is a traditional finishing touch. Use this recipe as a crust for our Pecan Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch crust
Number Of Ingredients 6
Steps:
- Combine water and vinegar in a small bowl. Combine flour and salt in another bowl. Using a pastry cutter or your fingers, cut butter and cream cheese into flour mixture until mixture resembles coarse crumbs with some larger pieces remaining.
- Add water mixture to dough in a slow, steady stream, stirring, until mixture just begins to hold together. (Alternatively, pulse ingredients in a food processor.) Turn out onto a piece of plastic wrap, and wrap. Press dough into a disk using a rolling pin. Refrigerate until firm, about 1 hour or overnight. (Dough can be frozen for up to 1 month; thaw before using.)
- Roll dough into a 12-inch round on a lightly floured surface. Fit dough into a 9-inch pie dish. Trim edge, leaving a 1-inch overhang. Turn overhang under so that edge is flush with rim. Flute edge. Freeze until firm, about 15 minutes.
- Make filling (see our Pecan Pie recipe).
FLAKY CREAM CHEESE PIE CRUST
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
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
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
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
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
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
BASIC FLAKY PIE CRUST
It is just what it claims to be. Use as unbaked pie shell.
Provided by stephanie
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 8
Number Of Ingredients 4
Steps:
- Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
- Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
- Roll out dough, and put in a pie plate. Fill with desired filling and bake.
Nutrition Facts : Calories 184.4 calories, Carbohydrate 14.9 g, Fat 13 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 3.2 g, Sodium 73.2 mg, Sugar 0.1 g
EXTRA-FLAKY PIE CRUST
This easy, sturdy all-butter crust has one unorthodox ingredient in it: baking powder. Cheryl Day of Back in the Day Bakery in Savannah, Ga., learned to add a splash of apple cider vinegar to the dough from her grandmother; it helps the crust stay tender by preventing gluten from forming. But the baking powder gives it "a little lift," she said, which helps the butter and flour form flaky layers - like a biscuit.
Provided by Julia Moskin
Categories snack, pies and tarts
Time 15m
Yield 2 (9-inch) pie crusts, or 1 double crust
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk together the flour, sugar, baking powder and salt; set aside.
- In a measuring cup or a small bowl, combine the water and vinegar; set aside.
- Gently toss the butter in the flour mixture until coated, then use a pastry blender to cut the butter into the flour. (You should have pieces of butter that range from sandy patches to pea-size chunks, with some larger bits as well.)
- Drizzle in about half of the ice water mixture and stir lightly with a fork until the flour is evenly moistened and the dough starts to come together. If the dough seems dry, add a little more ice water, 1 to 2 tablespoons at a time. The dough will still look a bit shaggy at this point. If you grab a small piece of dough and press it slightly with your hand, it should mostly hold together.
- Dump the dough out onto an unfloured work surface and gather it together into a tight mound. Using the heel of your hand, smear the dough a little at a time, pushing it away from you and working your way down the mass of dough to create flat layers of flour and butter. Gather the dough back together with a bench scraper, layering the clumps of dough on top of one another.
- Repeat the process once or twice more; the dough should still have some big pieces of butter visible.
- Cut the dough in half. Shape each piece into a disk and flatten it. Wrap the disks in plastic and put in the refrigerator for at least 1 hour, or overnight, to rest.
- The dough can be stored for 3 days in the refrigerator or up to 1 month in the freezer. If making the dough in advance to freeze: Roll out the dough on a piece of parchment paper, then carefully roll it up in the parchment. Write the date on the parchment and pop into the freezer to firm up, about 30 minutes. Then wrap the crust securely in plastic wrap. Defrost the dough in the refrigerator overnight or thaw it on the kitchen counter for about 30 minutes before using.)
- Use the dough for double-crust pie recipes or cut it into disks to prepare Berry Hand Pies.
CREAM CHEESE PASTRY DOUGH
For a novice baker, this is the most forgiving dough to work with. The cream cheese allows this pastry some elasticity but still produces tender and flaky results.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 10 pocket pies or 1 double-crusted 10-inch pie
Number Of Ingredients 5
Steps:
- Process the butter, cream cheese, and cream in a food processor, electric mixer, or by hand to thoroughly combine.
- Add the flour and salt. Process just until combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into 2 pieces. Flatten into disks and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out.
- Rub flour all over a rolling pin. Working with one dough disk at a time, place the disk on a clean, well-floured surface. Applying some pressure with the rolling pin, roll gently from the center of the dough to the top and bottom edges. Rotate the disk and roll to the top and bottom edges again. Reflour the work surface and rolling pin, turn the dough over, and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, thin but not transparent.
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FLAKY CREAM CHEESE PIE CRUST RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
4.8/5 (38)Category EasyCuisine $3-$4Total Time 20 mins
- Cut the COLD butter and COLD cream cheese into 1/4-inch pieces. Using a Pastry Blender or a food processor with blade attachment, cut the butter and cream cheese into the flour mixture until it resembles coarse crumbs with pea-sized pieces. Note: you could use a knife, but that would take forever.
- Drizzle 3 tbsp cold heavy cream over the dough and cut into the dough with a spatula, adding more cream as needed until the dough forms moist clumps.
- Divide the dough into 2 pieces, press into flat disks, cover each piece tightly in plastic wrap and refrigerate at least 1 hour. It stores well in the fridge up to 2 days.
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