A Latte Food: Easy cream cheese pie crust (adapted for food processor)

I’ve been remiss at keeping track of the recipes I’ve been trying out over the last few months, and in my defence, well, this blog isn’t exactly widely read or generating income, so I’m sure all three readers will forgive me if this lies fallow for a bit. Also, I’ve gotten to the point in my cooking skill that I can generally just toss something together that works, and it just doesn’t really seem worth the trouble to record what I did because I can probably duplicate it without needing to refer to notes.

That said, if there’s something I will absolutely record, it’s a pastry recipe that impresses me, and this pie crust recipe is one of them. I went looking for a crust recipe that used cream cheese because I had a tub that needed using, and this was one of the first few results. The ingredients list looked sane, so I gave it a shot; my only modification was that I decided to use my food processor to combine the ingredients because I’m lazy, the processor was already on my counter, and the mixer was not.

I made a double recipe and used it for an 8″ double-shell steak and ale pie (pictured), and there was quite a lot left over so I blind-baked another 8″ shell with the intent of trying out a sweet pie recipe. The latter ended up puffing up in a manner reminiscent of puff pastry, probably because a) I hadn’t used any pie weights, and b) I hadn’t rolled it out thinly enough. One recipe would have been enough for the steak-and-ale pie if I had rolled it out more thinly, and its structural integrity would likely not have been compromised at all.

This recipe would work exceedingly well for handheld pies and similar pastries.

You can find the source recipe at A Latte Food: Easy Cream Cheese Pie Crust.

Print Recipe
A Latte Food: Easy cream cheese pie crust (adapted for food processor)
Cuisine North American
Servings
Ingredients
Cuisine North American
Servings
Ingredients
Instructions
  1. Add flour and salt to bowl of food processor and pulse together.
  2. Add butter and cream cheese to flour mixture and pulse four or five times.
  3. Add 1 tbsp of the water and pulse a few times. Add another spoonful and pulse again. Repeat one more time. The dough should be ragged and not very cohesive at this point.
  4. Dump contents of food processor into a large bowl and briefly mix the dry, crumbly bits with the wetter bits, then pat the entire thing into a ball.
  5. Cover the bowl and chill it 30 minutes.
  6. Flour your working surface and rolling pin and roll the dough out to about 1/8" thick.
  7. Press dough into pie plate and trim around the edge, leaving about 0.5" all around.
  8. Follow baking instructions for the filling you're using. If you're just winging it, add the filling and bake at 425°F for about 15 minutes, then lower temperature to 375°F until visible edges of shell are puffed and golden.
Recipe Notes

If baking a closed pie, cut the top shell even with the edges of the bottom shell, crimp edges together, cut vents in the top, and brush with beaten egg before baking. It's done when it's a light amber colour.

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