When it comes to baking, the foundation is everything. A pie is only as good as its crust, and oh, how we adore a flaky, tender crust that works harmoniously with a variety of fillings. This Flaky Cream Cheese Pie Crust Recipe is a game changer, bringing together the richness of cream cheese and the flakiness of a traditional pie crust. Perfect for both sweet and savory pies, this crust will elevate your baking to new heights. Let’s dive into why you’ll want to make this crust over and over again.
Why You’ll Keep Making It
Imagine slicing into a pie, the crust crumbling perfectly at the edges, revealing a luscious filling inside. This is exactly what you get with the Flaky Cream Cheese Pie Crust Recipe. The secret ingredient? Cream cheese! It adds not only flavor but also a beautiful texture that keeps the crust flaky while ensuring it holds up against moist fillings. Whether you’re preparing a fruit pie, a quiche, or a decadent chocolate tart, this crust is versatile and delightful.
Ingredients at a Glance
- 2 cups + 4 Tbsp all-purpose flour
- 2 Tbsp granulated sugar
- 1/2 tsp salt
- 1 1/2 sticks (12 Tbsp) COLD unsalted butter, cut into 1/4″ cubes
- 6 oz (3/4 package) COLD cream cheese, cut into 1/4″ cubes
- 3 Tbsp to 5 Tbsp cold heavy whipping cream
Kitchen Gear Checklist
- Mixing Bowl: A large bowl for combining your dry and wet ingredients.
- Pastry Cutter or Fork: For cutting in the butter and cream cheese.
- Rolling Pin: Essential for rolling out your dough to the perfect thickness.
- Pie Dish: A standard 9-inch pie dish works best for this recipe.
- Plastic Wrap: To wrap the dough before chilling.
Flaky Cream Cheese Pie Crust Recipe: From Prep to Plate
Step 1: Mix the Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Whisk them together until well blended. This step is crucial for an evenly flavored crust.
Step 2: Cut in the Butter and Cream Cheese
Add the cold butter and cream cheese cubes to the flour mixture. Using a pastry cutter or a fork, cut the butter and cream cheese into the flour until the mixture resembles coarse crumbs. It’s okay to have some larger pieces of butter; they’ll create flaky layers in your crust.
Step 3: Add the Heavy Whipping Cream
Gradually add the cold heavy whipping cream, starting with 3 tablespoons. Stir the mixture gently with a fork until the dough begins to come together. If it seems too dry, add an additional tablespoon of cream at a time until the dough holds together without being sticky.
Step 4: Form the Dough
Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together into a ball. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour. This chilling step is essential for a flaky crust.
Step 5: Roll Out the Dough
Once chilled, remove the dough from the refrigerator. On a floured surface, roll it out into a circle about 12 inches in diameter and 1/8 inch thick. Aim for an even thickness to ensure uniform cooking.
Step 6: Transfer to Pie Dish
Carefully transfer the rolled-out dough to your pie dish. Gently press it into the bottom and up the sides. Trim any excess dough hanging over the edges, leaving about a 1-inch overhang. Fold the edges under and crimp as desired for a decorative finish.
Step 7: Pre-Bake (if needed)
Depending on your pie filling, you may want to pre-bake the crust. To do this, prick the bottom of the crust with a fork to prevent bubbling. Place a piece of parchment paper over the crust and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until just golden. Remove the parchment and weights, and continue baking for an additional 5-10 minutes if needed.
In-Season Flavor Ideas
- Apple Pie: Fill with spiced apples for a comforting classic.
- Pumpkin Pie: A perfect base for creamy pumpkin filling.
- Mixed Berry Tart: Fresh berries paired with a creamy filling make a stunning dessert.
- Quiche: Use this crust for a savory quiche filled with seasonal vegetables and cheese.
Easy-to-Miss Gotchas
To ensure your Flaky Cream Cheese Pie Crust Recipe is a success, keep these tips in mind:
- Always use cold ingredients; this helps create a flaky texture.
- Don’t overwork the dough; mix just until combined for the best results.
- Chilling the dough is non-negotiable; it relaxes the gluten and firms up the fat.
- Be cautious with the heavy cream; too much can make the dough sticky.
Make Ahead Like a Pro
If you’re planning ahead, this pie crust is perfect for making in advance. After rolling out the dough and fitting it into the pie dish, wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days. You can also freeze the unbaked crust for up to 3 months. Just thaw it in the refrigerator overnight before using.
Quick Questions
Can I use salted butter instead of unsalted?
While you can use salted butter, it’s best to stick with unsalted butter for precise control over the saltiness of your crust.
What if I don’t have heavy whipping cream?
You can substitute with whole milk or half-and-half, but the texture may vary slightly. The cream adds richness and flakiness.
How do I know when my crust is done baking?
Your crust is done when it’s golden brown and slightly firm to the touch. If you’re unsure, a quick poke with a fork can help test for doneness.
Can I make this crust gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour mix. Be sure to check the mix for xanthan gum, which helps with texture.
Desserts to Finish
Bring It Home
Creating the perfect pie crust can be daunting, but with this Flaky Cream Cheese Pie Crust Recipe, you have a foolproof method at your fingertips. The combination of cream cheese and cold butter brings a delightful texture that holds up beautifully against any filling. Whether you’re baking for a special occasion or simply satisfying a sweet tooth, this crust is sure to impress. So roll up your sleeves, gather your ingredients, and let’s get baking! You will find yourself returning to this recipe time and time again, making it a staple in your kitchen repertoire. Happy baking!
Flaky Cream Cheese Pie Crust Recipe
Equipment
- Mixing Bowl
- Pastry Cutter or Fork
- Rolling Pin
- Pie Dish
- Plastic Wrap
Ingredients
- 2 cups all-purpose flour
- 4 Tbsp all-purpose flour
- 2 Tbsp granulated sugar
- 0.5 tsp salt
- 12 Tbsp unsalted butter COLD, cut into 1/4" cubes
- 6 oz cream cheese COLD, cut into 1/4" cubes
- 3 Tbsp cold heavy whipping cream start with 3 Tbsp, add up to 5 Tbsp as needed
Instructions
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Whisk them together until well blended.
- Add the cold butter and cream cheese cubes to the flour mixture. Using a pastry cutter or a fork, cut the butter and cream cheese into the flour until the mixture resembles coarse crumbs.
- Gradually add the cold heavy whipping cream, starting with 3 tablespoons. Stir gently with a fork until the dough begins to come together. Add more cream as needed to avoid stickiness.
- Turn the dough out onto a lightly floured surface. Gently knead a few times to form a ball. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Remove chilled dough and roll out on a floured surface into a 12-inch diameter circle about 1/8 inch thick.
- Transfer rolled dough to a 9-inch pie dish. Press into bottom and sides. Trim excess leaving a 1-inch overhang. Fold edges under and crimp decoratively.
- To pre-bake, prick the crust bottom with a fork. Place parchment paper and pie weights or dried beans on top. Bake at 375°F (190°C) for 15-20 minutes. Remove weights and paper, bake 5-10 more minutes until golden.
Notes
- Always use cold ingredients to ensure a flaky texture.
- Do not overwork the dough to keep it tender and flaky.
- Chill the dough at least 1 hour; this relaxes gluten and firms fats.
- You can make the crust ahead and refrigerate for 2 days or freeze for up to 3 months.
- Substitute gluten-free flour 1:1 for a gluten-free crust option.
