This tender, rich cream cheese pie crust is perfect for savory pies—from chicken pot pie to vegetable tarts and hand pies. The combination of cream cheese, butter, and a splash of cream creates a supple dough that rolls out beautifully and bakes into a flaky, flavorful crust. It’s simple to make in the food processor and ideal for make-ahead baking.
INGREDIENTS:
1 (8-ounce) brick cream cheese, at room temperature
1 cup butter, at room temperature
1/4 cup cream
1 teaspoon salt
2 2/3 cups all-purpose flour
METHOD:
In a food processor, blend the cream cheese and butter until light and fluffy. Add the cream and salt, processing until fully incorporated.
Add 1 cup of the flour and pulse 5 times. Add the second 1 cup of flour and pulse 5 times more. Add the remaining 2/3 cup flour and process just until the dough comes together. Do not overmix; stop as soon as the dough forms a cohesive ball.
Turn the dough out onto a lightly floured surface. Gently shape it into a disc, handling it as little as possible. Wrap tightly in plastic wrap and refrigerate until firm—at least 1 hour, or up to overnight.
BAKER’S NOTES:
- This dough is especially suited to savory pies due to its rich, buttery flavor.
- For extra flakiness, chill your rolling pin and work surface before rolling.
- Dough can be wrapped well and frozen for up to 3 months; thaw overnight in the refrigerator before using.
YIELD: Makes enough dough for one double-crust 9-inch pie or six individual pot pies
