Cream Cheese Pie Crust

[my4mainecoons]

The combo of cream cheese & butter creates a super forgiving crust that doesn’t get easily over-worked and is much easier to roll out. Which happens to be great for me because I don’t have a lot of strength in my hands anymore.

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Cream Cheese Pie Crust

2 teaspoons cold water
1 teaspoon cold cider vinegar
1 1/2 cups all-purpose flour, plus more for surface
1/2 teaspoon salt
4 ounces (1 stick) cold unsalted butter, cut into small pieces
4 ounces cold cream cheese, cut into small pieces

Combine water and vinegar in a small bowl. Combine flour and salt in another bowl. Using a pastry cutter or your fingers, cut butter and cream cheese into flour mixture until mixture resembles coarse crumbs with some larger pieces remaining.

Add water/vinegar mix to dough in a slow, steady stream, stirring, until mixture just begins to hold together. Or you can pulse the ingredients in a food processor instead. Turn out onto a piece of plastic wrap, and wrap. Press dough into a disk using a rolling pin. Refrigerate until firm, about 1 hour or overnight. (Dough can be frozen for up to 1 month; thaw before using.)

Roll dough into a 12-inch round on a lightly floured surface. Fit dough into a 9-inch pie dish. Trim edge, leaving a 1-inch overhang. Turn overhang under so that edge is flush with rim. Flute edge. Freeze until firm, about 15 minutes.

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[mos]

This looks fabulously delicious!  I can’t think of a pie that wouldn’t be even better with this crust!

[Author]

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