Cream Cheese Pie Crust

When it comes to pie crust, it’s easy to stick with the traditional version you know and love, which typically involves the debate of whether to use butter or shortening, whether to use water or vodka for ultimate flakiness, or whether to par-bake or put the whole thing in the oven in one go. This one does away with most of those queries. Forget butter or shortening and instead use this: cream cheese.

While sometimes thought of more as a savory ingredient – though you know perfectly well that that doesn’t stop us from putting it in tons of our desserts – cream cheese is a great choice here because it keeps your crust from tasting dry and it adds the slightest tang that complements just about any pie you end up making, sweet or savory!

That’s right, whether it’s a peach pie, yummm, or a classic quiche lorraine, it’s great to have a crust you can use regardless of the filling that’s going into it. This is a no-fail crust that will have you hooked in no time, so let go of any of the hang-ups you’ve run into the past and see if this doesn’t just win you over the first time you make it.

Why You’ll Love This Recipe

This Cream Cheese Pie Crust is incredibly versatile and perfect for both sweet and savory pies. The cream cheese gives the crust a unique tang and a perfectly tender texture that’s hard to resist. Plus, it’s a no-fail recipe that’s easy to master, even for beginners!

Kitchen Equipment You’ll Need

• Food processor
• Measuring cups and spoons
• Plastic wrap
• Rolling pin
• Pie plate
• Pie weights

Ingredients

• 1 (8 oz.) package cream cheese, softened
• 3/4 cup (1 1/2 sticks) European-style butter, softened
• 3 tablespoons heavy cream
• 3 cups all-purpose flour
• 1 teaspoon kosher salt

Step-by-Step Instructions

1. Place cream cheese and butter in food processor and pulse for 10 seconds.
2. Pour in cream and pulse for 20-30 seconds, or until fluffy.
3. Scrape down sides and add in flour and salt, then pulse again until mixture comes together and starts pulling away from the food processor. If necessary, add 1-2 more teaspoons heavy cream until dough comes together.
4. Transfer dough to a lightly floured surface and knead gently until smooth, then divide dough in half.
5. Shape halves into discs and wrap both tightly in plastic wrap, then refrigerate for at least 1 hour before using.
6. Remove from fridge, roll out to 1/4-inch thickness (on a floured surface, if still a little sticky) and transfer to pie plate.
7. To bake: preheat oven to 375º F and par-bake, using pie weights, for 11 minutes, then remove weights and bake until golden brown. Or, if filling immediately, bake for 45-50 minutes, covering edges with foil to prevent crust from burning.

Tips for Success

• Ensure your cream cheese and butter are fully softened for easier mixing.
• Don’t overwork the dough when kneading to keep the crust tender.
• Chill the dough adequately to prevent shrinking during baking.

Additional Tips or Variations

For a sweeter crust, add a tablespoon of sugar to the dough. You can also experiment with flavored cream cheese for a unique twist.

Nutritional Highlights (Per Serving)

Calories: 280 | Fat: 22g | Carbohydrates: 18g | Protein: 3g

Frequently Asked Questions (FAQ)

Can I use this crust for a savory pie?
Yes, this crust works perfectly for both sweet and savory pies due to its subtle tang from the cream cheese.

How can I make the crust gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend.

Conclusion

We hope you enjoy making and eating this Cream Cheese Pie Crust as much as we do! Its versatility and delicious flavor make it a go-to for any pie lover. Give it a try and let us know how it turns out in the comments below. Happy baking!