CREAM CHEESE PASTRY DOUGH
Categories Quick & Easy Cream Cheese Pastry Gourmet
Number Of Ingredients 4
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
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.
Provided by ILIANITA
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 1h45m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 162.3 calories, Carbohydrate 12.9 g, Cholesterol 30.9 mg, Fat 11.3 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 7.1 g, Sodium 95.7 mg, Sugar 0.1 g
FLAKY PIE CRUST
Provided by Elinor Klivans
Categories Dessert Thanksgiving Fall Winter Chill Pastry Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 9-inch crust
Number Of Ingredients 6
Steps:
- Mix flour, sugar and salt in processor. Add butter and shortening. Using on/off turns, process until mixture resembles coarse meal. Drizzle 3 tablespoons ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until dough is firm enough to roll out, about 30 minutes.
- Roll out dough on lightly floured work surface to 12-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. (Can be prepared 2 days ahead. Cover and refrigerate.)
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
GLUTEN-FREE PIE CRUST
Provided by Liza Jernow
Categories Dessert Bake Wheat/Gluten-Free Pastry Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield Makes two 9-inch pie crusts
Number Of Ingredients 10
Steps:
- Cut the cream cheese and butter into 1/2-inch pieces, place in a bowl, and freeze for 15 minutes. Use a coffee or spice grinder or mortar and pestle to grind the psyllium, flax and chia seeds to a fine powder. Transfer to the bowl of a food processor along with the salt, baking powder, and flour. Pulse a few times to combine.
- Add the butter and cream cheese and pulse until the texture of the crumbs resembles sand, about 20 seconds. While pulsing the food processor, add vinegar and then 3 tablespoons ice water. Squeeze a small amount of dough between your fingers; if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
- Turn the dough out onto a piece of plastic wrap, and gather into a ball with your hands. Knead the dough a few times to create a uniform texture. Divide the dough in half and form each piece into a flat disk about 1 inch thick. Wrap each half tightly in plastic and refrigerate until dough is chilled and stiff, at least 30 minutes (or up to overnight). Roll, fill, and bake as desired.
- DO AHEAD: Dough can be frozen for up to 3 months; thaw in refrigerator before using.
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