Flaky Cream Cheese Pie Crust Recipe
This Flaky Cream Cheese Pie Crust is a game changer! Rich, tender, and perfect for sweet or savory pies, it brings bakery-quality flakiness to your homemade creations.
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.