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.



Ingredient Checklist


Instructions Checklist
  • 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).

Reviews (2)

136 Ratings
  • 5 star values: 28
  • 4 star values: 29
  • 3 star values: 44
  • 2 star values: 29
  • 1 star values: 6
Rating: 5 stars
I found this piecrust recipe online at least 15 years ago. Martha Stewart ham and cheese pie. I have used this recipe ever since. In fact, I'm making chicken pot pie tonight. Super flaky and flavorful. There are never crust bits left on the plate. I make it in the food processor. Couldn't be easier.
Rating: Unrated
Nice dough to work with-I used it to make a rustic free-form peach pie-very nice!