Are you tired of the same old pie crust? Do you dream of a crust that's unbelievably flaky, subtly sweet, and melts in your mouth? Then prepare to be amazed! This recipe for a cream cheese pie crust will revolutionize your pie-making experience. It's surprisingly easy to make, delivering a richer, more flavorful crust than traditional recipes, perfect for both sweet and savory pies. This simple recipe is a game-changer for homemade cooking and offers a delicious alternative to store-bought options.
Why Cream Cheese Pie Crust?
This isn't your grandma's pie crust (though she'd probably love it too!). The addition of cream cheese adds incredible richness and tenderness. It prevents the crust from becoming tough or dry, resulting in a melt-in-your-mouth texture that's simply divine. It's a quick dinner idea that transforms a classic into something truly special.
Ingredients:
- 1 (8 ounce) package cream cheese, softened
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup ice water (more if needed)
Instructions:
Get Started:
- Ensure your cream cheese and butter are properly softened and cold, respectively. This temperature contrast helps create a flaky crust.
Combine Dry Ingredients:
- In a large bowl, whisk together the flour and salt. This ensures even seasoning throughout your crust.
Cut in Fats:
- Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Work quickly to prevent the butter from melting.
Incorporate Cream Cheese:
- Add the softened cream cheese to the bowl. Using a pastry blender or your fingers, gently incorporate the cream cheese into the flour-butter mixture until evenly distributed. Don't overmix!
Add Water:
- Gradually add ice water, one tablespoon at a time, mixing lightly with a fork until the dough just comes together. Be careful not to add too much water; the dough should be slightly moist but not sticky.
Chill the Dough:
- Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax and the flavors to meld, resulting in a more tender crust.
Roll and Bake:
-
On a lightly floured surface, roll out the dough to your desired thickness. Carefully transfer the dough to your pie plate. Trim and crimp the edges.
-
For a pre-baked crust, prick the bottom with a fork and bake in a preheated oven at 375°F (190°C) for 12-15 minutes, or until lightly golden. If using for a pie with a custard filling, you may skip pre-baking.
Tips for Success:
- Use cold ingredients: This is crucial for a flaky crust.
- Don't overmix: Overmixing develops the gluten, resulting in a tough crust.
- Chill the dough: This allows the fats to solidify, preventing shrinkage during baking.
- Blind bake (optional): This step is recommended for pies with wet fillings to prevent a soggy bottom.
Variations:
- Sweet Crust: Add 1-2 tablespoons of granulated sugar to the dough for a sweeter crust, perfect for fruit pies.
- Savory Crust: Omit the sugar and add herbs like rosemary or thyme for a savory pie crust.
- Whole Wheat: Substitute half of the all-purpose flour with whole wheat flour for a healthier option.
Nutritional Information (per 1/8 of crust):
- Calories: Approximately 200
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 20g
- Protein: 3g
(Note: Nutritional information is an estimate and may vary depending on specific ingredients used.)
This cream cheese pie crust is a delicious and easy addition to your repertoire of easy recipes and healthy meals. It elevates any pie, from classic apple to savory quiches. Enjoy the compliments!