Cream Cheese Pie Crust

By kayjayjohnson

Ingredients

• 1-1/2 c. all purpose flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 stick cold butter
• 4 oz cold cream cheese
• 1 teaspoon apple cider vinegar
• 2-3 teaspoons ice water

Details

Adapted from hayseedhomemakin.com

Preparation

Step 1

**This makes one crust, double the ingredients for a double crust.**

Combine the flour, salt, sugar, cold butter, & cold cream cheese in a food processor. Pulse the ingredients together, adding the cider vinegar & the ice water, until it begins to clump together.

Then form the ingredients into ball and flatten into a thick disk. The less you work with the dough, the better.

I prepare a pastry cloth board by rubbing flour into the cloth, then sprinkling with sugar. Place my dough ball in the center of the board, give the dough a heavy dusting of flour & sugar, then roll it out according to the size of the pie plate.


Once I have my crust placed, I trim off the excess dough {leaving an inch or two to curl back under}.

I then use a spoon & my fingers to press & flute the edges of the crust.

*If I have to pre-bake this crust, I always place it in the freezer for 15-20 mins. Then press aluminum foil into the crust & curl it up over the edges of the pie plate.