Think of this Cream Cheese and Butter Pie Crust as an enriched pie dough, similar to how a brioche is an enriched loaf of bread. It is a basic pie crust, but it’s enriched with extra fat (which means flavor) in the form of cream cheese. Additionally it’s made using a special French technique called fraisage, which refers to the act of blending the fat into the flour with the heal of your hand. Nothing is really complicated here, but it will result in the best tasting pie crust you’ve ever eaten.
- 2–3/4 cups (330 grams) all-purpose flour
- 2 tablespoons (14 grams) cornstarch
- ½ teaspoon salt
- 12 tablespoons (179 grams) unsalted butter, chilled and cut into 1” pieces
- 6 tablespoons (90 g) cream cheese, chilled
- 1 tablespoon (15 grams) apple cider vinegar
- 1/3 cup (80 grams) ice water, more as needed
- Add the flour, cornstarch and salt to the bowl of a food processor.
- Pulse until combined.
- Add in cream cheese and pulse 5 times. Add in cold butter and pulse 5-7 times.
- With the motor running quickly pour in the water and vinegar into the flour. It should look crumbly!
- To fraisage the mixture: empty the flour mixture onto a work surface and spread the mixture out into a rough horizontal line in front of you. Taking the heel of your hand smear a small pile of dough into a thin line. Repeat this process until most of your dough has been worked.
- Using a bench scraper, scrape up the dough in chunks and stack it into two piles.
- Quickly using your hands form each dough pile together. Each dough should weigh about 12 ounces.
- Place in a piece of plastic wrap and wrap tightly.
- Using a rolling pin roll the dough out until until it stretches to the corner of the plastic wrap.
- Refrigerate for at least 2 hours, but preferably overnight
- Read the whole post for much more details if you have any questions to start.
- Recipe adapted from Rose Levy Beranbaum
Keywords: Cream Cheese Pie Crust, Pie Crust