Cream Cheese Pastry Dough
- Comments()
- Yield Makes 10 pocket pies or 1 double-crusted 10-inch pie
Ingredients
- 8 tablespoons unsalted butter, room temperature
- 4 ounces cream cheese, room temperature
- 1/4 cup heavy cream
- 1 1/2 cups all-purpose flour plus 2 tablespoons, plus more for rolling out the dough
- 1/2 teaspoon coarse salt
Directions
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Process the butter, cream cheese, and cream in a food processor, electric mixer, or by hand to thoroughly combine.
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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.
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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.
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I have tried many pie dough recipes and I love this one the most. The flavor and texture are both fantastic! My only addition is to add a couple of tablespoons of sugar to the dough when making sweet pies (none, or less, for savory pies). As the other reviewer stated, I would also recommend possibly doubling the recipe if you like thicker crusts. Fantastic recipe!
I am really hopeless when it comes to pastry...But I seen this and thought it looks too good to be true- but OMG it works!!
I have just made this dough and then made chicken pocket pies with it - and I am so pleased with myself - looks like I'll be making pies all week!! - Thank you for listing it
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I used this recipe for mini 3 inch discs for empanadas, and it worked great, a little bit flaky, and supper yummy!
This crust is very easy to make, and seemed fool-proof! I even used reduced fat cream cheese and it still came out perfectly. I would recommend making TWO batches if you want a thicker crust (2-crust pie), since this recipe doesn't yield that much dough. The dough is very smooth, easy to roll out, and doesn't tear even when rolled very thinly. Make sure you keep an eye on the browning...my crust ended up having random brown spots when it baked. No cream cheese flavor remains (I was worried)!
This crust is amazing! It's so light and flaky and so easy to make and work with. Making this was my second attempt at homemade crust and it turned out perfectly. I couldn't be happier with this recipe!
This turned out great - a wonderful flavor compliment for the Savory Chicken Pot Pies. http://www.marthastewart.com/344205/savory-chicken-pocket-pies
This made a delightful crust for my cherry pie. It is easy to work with and rolls out quickly. I plan to use it often.
THere is a great difference between heavy cream and half and half. Heavy cream is the substance, rich in butterfat, that produces wonderful whipped cream. Half and Half is what it sounds like - half cream, and half whole milk. It is lighter than cream, and is therefore wonderful for coffee, but not useful for much more. Do yourself a favor and google these items in order to learn their differences!
I was looking for a pie crust for my mushroom tart -- this worked nicely.
I don't really understand what heavy cream is. I have seen half n half and I wonder if that is the same thing?