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 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.
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).
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 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.
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.
More about “the perfect cream cheese pie crust recipes”
Yield Makes two 8- to 10-inch crusts Number Of Ingredients 5 Steps:
Cut each stick of butter into 8 pieces, and refrigerate until needed. Place the flour, salt, and sugar in a large mixing bowl, and mix to combine. Add the chilled butter. Using a pastry blender, incorporate the butter into the flour mixture; the mixture should resemble coarse meal with small pieces of butter, the size of small peas, remaining visible. Drizzle 2 tablespoons ice water over the flour-butter mixture, and blend. Repeat with an additional 2 tablespoons water. At this point, you may have to add more water: When a handful of dough squeezed together just holds its shape, you’ve added enough; if the dough crumbles, continue incorporating water, 1 tablespoon at a time, checking the consistency after each additional tablespoon. Turn the dough out onto a clean work surface. Divide into two equal pieces, and place on two separate sheets of plastic wrap. Flatten, and form two disks. Wrap, and refrigerate for at least 1 hour. Lightly dust a clean, dry work surface with flour. Place the chilled dough in the center of the work surface, and dust the dough as well as the rolling pin with flour. Position the rolling pin on the center of the disk, and begin rolling the dough away from you. Give the disk a quarter turn, and roll again. Continue turning and rolling until you have an even 1/8-inch thickness. Turning the dough as you roll will prevent it from sticking to the work surface. A dry pastry brush is handy to remove any excess flour during and after the rolling process. Lightly butter the pie plate. To minimize stretching when moving the dough, roll it around the pin, lift up, and unroll over the buttered pie plate. Using your fingers, gently pat the dough into place. Trim any excess dough with a paring knife or kitchen shears, leaving a 1-inch overhang; then fold dough under to reinforce the edge.
