Yield Makes one 9-inch crust Number Of Ingredients 6 Steps:
Combine water and vinegar in a small bowl. Combine flour and salt in another bowl. Using a pastry cutter or your fingers, cut butter and cream cheese into flour mixture until mixture resembles coarse crumbs with some larger pieces remaining. Add water mixture to dough in a slow, steady stream, stirring, until mixture just begins to hold together. (Alternatively, pulse ingredients in a food processor.) Turn out onto a piece of plastic wrap, and wrap. Press dough into a disk using a rolling pin. Refrigerate until firm, about 1 hour or overnight. (Dough can be frozen for up to 1 month; thaw before using.) Roll dough into a 12-inch round on a lightly floured surface. Fit dough into a 9-inch pie dish. Trim edge, leaving a 1-inch overhang. Turn overhang under so that edge is flush with rim. Flute edge. Freeze until firm, about 15 minutes. Make filling (see our Pecan Pie recipe).
Yield 8 Number Of Ingredients 3 Steps:
Soften cream cheese and butter and mix together incorporating flour a little at a time. Roll out with a rolling pin between 2 wax papers. Transfer to a 9-inch pie plate and prick with fork before half-baking to prevent shrinkage. Bake for about 10 minutes at 350 degrees F (175 degrees C).
Time 4h45m Yield 6 to 8 servings Number Of Ingredients 11 Steps:
For the graham cracker crust: Preheat the oven to 350 degrees F. Combine the graham cracker crumbs, melted butter, confectioners’ sugar and cinnamon in a small bowl. Press into a 9-inch pie pan. Bake for 10 minutes. Cool completely before filling. Leave the oven on. For the cream cheese filling: Put the cream cheese, granulated sugar, vanilla and eggs in a medium bowl and beat with a hand mixer on medium speed until smooth. Pour the filling into the cooled crust and bake until set, 15 to 20 minutes. Cool 5 minutes before topping; leave the oven on. For the sour cream topping: Combine the sour cream, granulated sugar and vanilla in a small bowl and mix until smooth. Spread onto the pie and bake 10 minutes. Cool to room temperature, then refrigerate until cold, about 4 hours. Slice and serve.
Time 1h15m Yield 8 servings Number Of Ingredients 3 Steps:
Place flour in large bowl. Cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape dough into ball; flatten into disk. Wrap tightly with plastic wrap. Refrigerate 1 hour. Place dough between 2 lightly floured sheets of waxed paper; roll into 10-inch round. Discard top sheet of waxed paper. Spray 9-inch pie plate with cooking spray; invert over dough. Flip pie plate, holding pie plate and dough together. Discard second sheet of waxed paper. Gently press dough onto bottom and up side of pie plate. Flute edge of crust, if desired, then use as desired.
Yield Makes 10 pocket pies or 1 double-crusted 10-inch pie Number Of Ingredients 5 Steps:
Process the butter, cream cheese, and cream in a food processor, electric mixer, or by hand to thoroughly combine. Add the flour and salt. Process just until combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into 2 pieces. Flatten into disks and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out. Rub flour all over a rolling pin. Working with one dough disk at a time, place the disk on a clean, well-floured surface. Applying some pressure with the rolling pin, roll gently from the center of the dough to the top and bottom edges. Rotate the disk and roll to the top and bottom edges again. Reflour the work surface and rolling pin, turn the dough over, and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, thin but not transparent.
Time 15m Yield 8 serving(s) Number Of Ingredients 5 Steps:
Preheat the oven to 425°F if you are baking the pie shell. Combine the flour and salt in a mixing bowl and stir with a fork to mix, or put into the food processor. Add the shortening and cream cheese, and cut them into the flour until the mixture looks like small pebbles, it will be irregular, and some pieces will be larger than others, or process with"pulses" in a food processor. Sprinkle the water evenly over the mixture, a little at a time, stirring with a fork or with"pulses" after each addition to distribute the water evenly. Depending on the moisture in the cream cheese, the dough might not need all of the second tablespoon. If it feels quite soft (but not sticky), and holds together in a rough ball, it is ready to roll out. Shape it into a cake about 1 inch thick. Dust your rolling surface and rolling pin with flour, and roll the dough into a circle about 1/2 inch thick and at least 2 inches larger than the inverted pie pan. Transfer the dough to the pie pan, trim and crimp the edges, and the pie shell is ready to he filled before baking, or to be partially baked or fully baked. To bake the pie shell; Prick the dough all over with a fork at 1/2-inch intervals. Press a 12-inch square of heavy-duty foil snugly into the pie shell. Bake for 6 minutes, then remove the foil and bake for 4 minutes more if you want a partially baked shell. If the dough begins to puff or swell, push it down with the tines of a fork. If you want a fully baked shell, bake for 8 to 10 minutes more, or until it is lightly browned.
Number Of Ingredients 24 Steps:
Food processor method: Cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap and freeze it until frozen solid, at least 30 minutes. Place the flour, salt, and baking powder in a reclosable gallon-size freezer bag and freeze for at least 30 minutes. Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine. Set the bag aside. Cut the cream cheese into 3 or 4 pieces and add it to the flour. Process for about 20 seconds or until the mixture resembles coarse meal. Add the frozen butter cubes and pulse until none of the butter is larger than the size of a pea. (Toss with a fork to see it better.) Remove the cover and add the water and vinegar. Pulse until most of the butter is reduced to the size of small peas. The mixture will be in particles and will not hold together. Spoon it into the plastic bag. (For a double-crust pie, it is easiest to divide the mixture in half at this point.) Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled. Wrap the dough with the plastic wrap, flatten it into a disc (or discs) and refrigerate for at least 45 minutes, preferably overnight. (For a pie shell and lattice, divide it in a ratio of two thirds:one third - use about 9.5 ounces for the shell and the rest for the lattice, flattening the smaller part into a rectangle.) Hand method: Place a medium mixing bowl in the freezer to chill. Cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap and refrigerate it for at least 30 minutes. Place the flour, salt, and baking powder in a medium bowl and whisk to combine. Add the cream cheese and rub the mixture between your fingers to blend the cream cheese into the flour until it resembles coarse meal. Spoon the mixture, together with the cold butter, into a reclosable gallon-size freezer bag. Expel any air from the bag and close it. Use a rolling pin to flatten the butter into thin flakes. Place the bag in the freezer for at least 10 minutes or until the butter is very firm. Transfer the mixture to the chilled bowl, scraping the sides of the bag. Set the bag aside. Sprinkle the mixture with the water and vinegar, tossing lightly with a rubber spatula. Spoon it into the plastic bag. (For a two-crust pie, it is easiest to divide the mixture in half at this point.) Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled. Wrap the dough with plastic wrap, flatten it into a disc (or discs), and refrigerate for at least 45 minutes, preferably overnight. (For a pie shell and lattice, divide it in a ratio of two thirds:one third - use about 9.5 ounces for the shell and the rest for the lattice, flattening the smaller part into a rectangle.) Store: Refrigerated, up to 2 days; frozen, up to 3 months. Understanding A classic cream cheese crust contains no water and is more tender than an all-butter crust but not at all flaky. I have found it to be so tender it is impossible to use for a lattice top and the bottom crust often develops cracks through which a filling will leak and stick to the bottom of the pan. Very little water is needed, because the cream cheese contains 51 percent water. The addition of a small amount of water connects the two gluten-forming proteins in the flour, producing the rubbery, stretchy gluten that strenghtens the structure just enough to prevent cracking when the crust bakes. This pie crust does not shrink or distort as much as an all-butter crust because there is less development of gluten. The acidity of the vinegar weakens the gluten that forms, making the crust still more tender and less likely to shrink. If desired, it can be replaced with water. Cream cheese is 51 percent water and 37.7 percent fat, so 3 ounces contain 1.53 ounces (about 3 tablespoons) or water and 1.13 ounces of fat. That means that the pie crust with 6.5 ounces of flour contains the equivalent of about 4 1/2 tablespoons of water. Compared to the all-butter crust, this crust has about 1 tablespoon more water, 1.13 ounces more of fat, and .34 ounce more milk solids. The extra fat in the cream cheese coats some of the proteins in the flour, limiting the development of gluten, which would make it tougher. The milk solids add both flavor and smoothness of texture. The baking powder lifts and aerates the dough slightly without weakening it, but it also makes it seem more tender. In developing this recipe, I found that if not using the vinegar and baking powder to tenderize the crust, it is advisable to add one quarter of the butter together with the cream cheese when using all-purpose flour. This helps to moisture-proof it but, of course, takes away a little from the flakiness, as there is less butter available to add in larger pieces to create layers.
Number Of Ingredients 9 Steps:
Pulverize the graham crackers using a food processor until they become fine crumbs. Mix together the crumbs, brown sugar and melted butter. Pour the mixture into a 9-inch spring foam pan. Press with a glass and up the sides with your fingers. Make sure it’s packed in very tightly, otherwise, it can fall apart when cutting the cheesecake. Freeze for about 10 minutes while you prepare the filling. In a large mixing bowl, beat the heavy cream on medium-high speed using a hand mixer until stiff peaks form. In another bowl, add softened cream cheese and sugar. Beat on medium speed until completely combined and smooth. Add sour cream and vanilla extract, and beat for another 2 minutes until smooth. Add the whipped cream into the cheesecake filling. Gently mix until combined. Take the graham cracker crust from the freezer and pour the cheesecake filling on top of the crust. Smooth the top with an offset spatula. Cover with aluminum foil or plastic wrap. Place it in the refrigerator for 6 hours or up to 2 days. Gently remove the rim. Serve with pie filling and enjoy!
Time 4h Yield 1 disk dough Number Of Ingredients 6 Steps:
Pulse the flour, sugar and salt in a food processor. Add the butter and pulse until it is the size of peas. Add the cream cheese and pulse until it is the size of peas. Add the vinegar and 2 tablespoons ice water and pulse a few times, until the dough holds together when squeezed. Gather into a ball on a sheet of plastic wrap. Pat into a disk, wrap and chill at least 4 hours.
Number Of Ingredients 4 Steps:
In a food processor blend the butter, the cream cheese, the flour, and the salt, pulsing the motor, until the dough just begins to form a ball, gather the dough into a ball, and flatten slightly. Dust the dough with flour and chill it, wrapped in plastic wrap, for 1 hour. The dough may be made 1 day in advance and kept wrapped well and chilled.
Time 1h45m Yield 8 Number Of Ingredients 7 Steps:
Place a medium bowl into freezer to chill. Wrap cubed butter in plastic wrap and refrigerate for 30 minutes. Place 1 cup plus 1 tablespoon flour in a medium bowl; add salt and whisk to combine. Rub in cream cheese using clean fingers until mixture develops coarse crumbs. Place cream cheese mixture and chilled butter into a gallon-size resealable plastic bag. Flatten the cream cheese-butter mixture into thin flakes through the bag, using a rolling pin. Freeze until mixture is firm, about 10 minutes. Pour mixture into the chilled bowl. Sprinkle with water and vinegar, tossing lightly with a spatula. Knead until dough holds together and is slightly elastic. Place dough back into the plastic bag and flatten into a disk. Refrigerate, 45 minutes to overnight, before using.
Time 5m Yield 2 crusts Number Of Ingredients 4 Steps:
In a large bowl cream together cream cheese and butter. slowly sift in flour and salt. Shape into 2 balls, wrap in plastic and chill for at least 3 hours or overnight (I chill overnight) in the fridge. Roll out on a floured board and use as you will.
More about “cream cheese crust recipes”
Time 3h Yield Enough for 2 single-crust pies, or 1 double-crust pie Number Of Ingredients 7 Steps:
In the bowl of a food processor fitted with a metal blade, combine the rice flour, potato and tapioca starches, oat flour and salt. Pulse once or twice to mix. Add cream cheese and butter and pulse about 15 times, then let the food processor run for about 20 seconds, until most of the butter and cream cheese is broken down, but some small chunks remain. Turn the dough out onto a counter and use your hands to pack and bring it together. Divide in two equal-sized balls, flatten and wrap well in plastic wrap. Chill for at least 2 hours or overnight before rolling out.
