Flaky Cream Cheese Pie Crust
The recipe calls for cream cheese and butter which creates a tender and flaky pie crust. This is my go-to recipe for pie crust. It bakes beautifully and doesn't become soggy. It can be used for any kind of pie and also works well for a woven lattice top.
Serving: makes 2 (9-inch) pie crusts (top & bottom for 1 pie)
Ingredients
2 cups plus 4 Tbsp all-purpose flour
2 Tbsp white sugar
½ tsp salt
1½ sticks (12 tbsp) COLD, unsalted butter, cut into ¼" cubes
6 oz (3/4 package) COLD cream cheese, cut into ¼" cubes
3 Tbsp cold heavy whipping cream
Instructions
In a large bowl, whisk together flour, sugar and salt.
Cut the COLD butter and COLD cream cheese into ¼-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 until the dough forms moist clumps. I didn't get much of a drizzle trying to take of picture of this step at the same time. Your drizzle will be better ;)
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.
