Cream Cheese Pie Crust

A combination of butter and cream cheese produces a forgiving crust that's supple and a joy to roll out. The cream cheese gives the crust a lovely tang. And the simple fluted edge is a traditional finishing touch. Use this recipe as a crust for our Pecan Pie.

  • Yield: Makes one 9-inch crust

Source: Martha Stewart Living, November 2009

Ingredients

  • 2 teaspoons cold water
  • 1 teaspoon cold cider vinegar
  • 1 1/2 cups all-purpose flour, plus more for surface
  • 1/2 teaspoon salt
  • 4 ounces (1 stick) cold unsalted butter, cut into small pieces
  • 4 ounces cold cream cheese, cut into small pieces

Directions

  1. 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.

  2. 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.)

  3. 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.

  4. Make filling (see our Pecan Pie recipe).

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