Cream Cheese Pie Crust

By LisaMK

This recipe from the newspaper submitted by Rose Levy Beranbaum.

Ingredients

• 12 tbs unsalted butter, cold, pieces
• 2 c plus 3 tbs pastry flour or 1 1/2 flour and 3/4 c cake flour
• 1/4 tsp salt
• 1/4 tsp baking powder
• 4 1/2 oz cream cheese, cold and pieces
• 3 tbs heavy whipping cream, cold
• 1 tbs cider vinegar

Details

Preparation time 30mins
Cooking time 147mins

Preparation

Step 1

Cut the butter into cubes. Wrap in plastic wrap and freeze for at least 30 min or until solid. Combine flour, salt and baking powder in 1 gallon storage bag and freeze for at least 30 min. Place flour mixture in food processor and pulse for a few seconds to mix well. Add cream cheese and process for about 20 secs.; mixture should resemble coarse meal. Add frozen butter cubes and pulse until crumbles. Add heavy cream and vinegar; pulse to process mixture into crumbles. Divide mixture in half and transfer to 2 gallon size freezer bags. Working with one bag, knead the dough through the bag to help it come together. Remove the dough from the bag and knead it lightly just until it is slightly stretchy when pulled. Flatten dough into a disk, wrap it in plastic wrap and refrigerate for at least 45 mins. Work with second disk next. When ready to make a pie, remove 1 disk from refrigerator and sit out for 10 mins for pliability. Lightly dust work surface and roll dough to 1/8 inch thick and 12 inches in diameter. (Rolling the dough out between plastic wrap. Dough should be smooth and cool. Fold it carefully in half, then again into quarters and transfer to 9 inch pie plate. Unfold dough and trim border just short of edge of plate. Cover with plastic wrap and refrigerate for at least 30 min and up to 3 hours.
Roll out second disk to the same thickness and place on top of pie plate after using your favorite filling. Tuck edges under lower pie dough. Crimp edges around pie plate to seal.