Super Flaky Cream Cheese Pie Crust
Baby Pie! Pie Pie! ♪ Make pies that stand out with this no fail Super Flaky Cream Cheese Pie Crust. Check out the easy recipe and make your pies shine!
Super Flaky Cream Cheese Pie Crust
This easy flaky crust is perfect for the holidays. It is no-fail if you follow my easy peasy directions and can be frozen for up to a month.
What You Will Love About This No- Fail Pie Crust Recipe
- Easy to make!
- Layers of flakiness!
- Perfect for pies that require par baking!
- Make Ahead! This pie crust will freeze for up to one month.
Grab your aprons! Let me show you How To Make A Flaky Cream Cheese Pie Crust!
What to Make with This No Fail Pie Crust
This no-fail pie flaky pie crust recipe is a masterpiece with any fruit pie, tart, or savory pie!
Super Flaky Cream Cheese Pie Crust Recipe
Cream Cheese Pie Crust Recipe Notes
- This recipe makes one 9″ pie crust. Be sure to double the recipe if your pie requires a double crust.
- Please read the directions through and prep before starting the pie crust.
- Be sure to keep the water, apple cider vinegar, butter and cream cheese cold. This makes flakey layers.
- These crusts freeze for up to one month.
Cream Cheese Pie Crust Ingredients
- 4+ teaspoons cold water
- 1 teaspoon apple cider vinegar, cold
- 1 1/2 cups all-purpose flour, extra for dusting
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 4 ounces cold cream cheese, cut into small pieces
Instructions
Flaky Pie Crust Prep
Lightly flour a work surface.
Combine the chilled water and vinegar in a small bowl.
In a medium mixing bowl, whisk the salt into the flour, set aside.
Make the Flaky Pie Crust
Carefully drop the cold cream cheese and cold butter pieces into the flour mixture. Using your fingers or a pastry cutter, cut the cold butter and cold cream cheese into the flour mixture until it resembles coarse crumbs with some larger pieces.
FYI! You absolutely can chose to use a blender fitted with a dough hook for this cream cheese pie crust. If you choose this route, add the butter, cream cheese, salt, and flour to the blender container. Pulse 10 to 12 times. Be careful not to over pulse. It will make a tough dough. Add the flour mixture to a bowl for step five. Avoid adding water mixture to blender. Again, tough dough!
Drizzle the cold water/vinegar mixture into the bowl stirring or tossing with clean hands just until the cream cheese pie crust mixture comes together in pieces.
Turn the dough out onto the prepared surface and shape into a disk. Wrap in plastic wrap and place in the refrigerator for 1 hour or over night.
Ready to Use
Roll the cold dough into a 12-inch round on a lightly floured surface.
Fit the dough into a 9-inch pie dish and trim the edge leaving a 1-inch overhang. Tuck the cream cheese dough under so that it is flush with the rim of the dish then flute the edges.
Freeze 15 minutes until firm.
Super Flaky No Fail Pie Crust
Ingredients
- 4 + teaspoons cold water
- 1 teaspoon apple cider vinegar cold
- 1 1/2 cups all-purpose flour extra for dusting
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter cut into small cubes
- 4 ounces cold cream cheese cut into small pieces
Instructions
PREP
- Lightly flour a work surface.
- Combine the chilled water and vinegar in a small bowl.
- In a medium mixing bowl, whisk the salt into the flour, set aside.
Make The Crust
- Carefully drop the cold cream cheese and cold butter pieces into the flour mixture. Using your fingers or a pastry cutter, cut the cold butter and cold cream cheese into the flour mixture until it resembles coarse crumbs with some larger pieces.
- FYI! You absolutely can chose to use a blender fitted with a dough hook for this cream cheese pie crust. If you choose this route, add the butter, cream cheese, salt, and flour to the blender container. Pulse 10 to 12 times. Be careful not to over pulse. It will make a tough dough. Add the flour mixture to a bowl for step five. Avoid adding water mixture to blender. Again, tough dough!
- Drizzle the cold water/vinegar mixture into the bowl stirring or tossing with clean hands just until the cream cheese pie crust mixture comes together in pieces.
- Turn the dough out onto the prepared surface and shape into a disk. Wrap in plastic wrap and place in the refrigerator for 1 hour or over night.
READY TO USE
- Roll the cold dough into a 12-inch round on a lightly floured surface.
- Fit the dough into a 9-inch pie dish and trim the edge leaving a 1-inch overhang. Tuck the cream cheese dough under so that it is flush with the rim of the dish then flute the edges.
- Freeze 15 minutes before adding filling.
Notes
Nutrition
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- Basic Pie Crust
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- Strawberry Pop Tarts
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