EASY HOMEMADE PIE DOUGH ; CREAM CHEESE PASTRY
Yield:
2 Deep Dish Pie Crusts
Ingredients
- 1 pound unsalted butter, softened
- ​12 ounces cream cheese, softened
- 4 cups all-purpose flour
Instructions
- Beat the cream cheese and butter until smooth in a tabletop mixer with the paddle attachment. Add the flour in thirds until incorporated.
- ​Collect all the dough on the counter and form a round ball. Cut into two equal portions and form each part into a round. Cover with plastic wrap and refrigerate for about 30 minutes till 1 hour to allow to rest and harden a bit. This dough can be stored in the freezer up to one month.
- To form a pie crust, lightly dust a work surface and a rolling pin with flour. Roll out to about 13-14 inches in diameter.
- Fold it in half to transfer it onto a 10 inch round by about 2 inch deep pie pan. Open up the dough to cover the pan. Fold the edges under that are hanging out of the pan. Crimp to form a decorative pattern.
- Freeze for at least an hour before filling with your favorite pie filling. You may wrap the frozen prepared pie crust in its pan with plastic wrap and store in the freezer up to a month.
- These are great to have on hand! Make a bunch and enjoy delicious pie all year round
Hi Dimitra, I have been following you on youtube for quite some time and whenever you make this pie dough I say I am going to try it because it looks so velvety when you roll it out. Well I finally made some yesterday and I am blown away with how incredible it is. The texture, the taste, the ease of making…winner! I will never make pie dough any other way.
Thank you once again for another wonderful recipe 🙂
-Lisa
Hi I like making cheese boereg. Armenian. I do use filo dough but sometimes this dough makes nice individual triangles or as we call them boereg the cheese filling is made with a mixture of feta and brick cheese Or Monterey Jack if brick not available. NOT cheddar
What temperature do you bake the pies at?
Here is my apple pie recipe that uses this crust:https://www.dimitrasdishes.com/the-ultimate-apple-pie-recipe/
Enjoy!
Wow thanks for your wonderful instruction. I am a great cook with the exception of making pie dough and having it look so beautiful. I am 64 and still trying. You made it look so easy so i decided to try and will let you know how it turns out. Once again thank you for taking the time to teach such an art.
Would you direct me to a deep dish pie pan like yours? The ones I’m finding don’t seem to be nearly as deep and I like that idea. My husband would also enjoy using it for his turkey and chicken pot pies that he loves to make. Thank you.
Here’s a link to a brand that I love:https://amzn.to/3Hu9jCo
I made the dough and froze the balls. What should I do next? Should I defrost completely, roll out and then again freeze in the pie dish?
The dough just needs to be chilled before rolling out. Then, roll it into the pie dish, wrap in plastic and freeze until ready to use 🙂 Hope that helps!
Can I blind bake the crust?
Can you blind bake the crust?
I love your recipes and personality…
Thank you for sharing
Hi I was curious at what temperature and for how long you cook the pie shell for a no bake pie , like chocolate cream pie?
I used this dough to make the apple roses I saw on your YouTube channel….amazing. I used rose jam which I found in a local Mediterranean supermarket and they were DIVINE.
Sounds so good!!
Can you blind bake this crust? If so, what temp and time. It looks delicious!
Yes, you can blind bake this crust! Blind baking is a great way to ensure a crisp bottom for pies with custard or no-bake fillings. Here’s how to do it:
### Steps for Blind Baking:
1. **Preheat Oven**: Set your oven to **375°F (190°C)**.
2. **Prepare the Crust**: Roll out the dough, fit it into your pie pan, and trim the edges. Prick the bottom with a fork to prevent puffing.
3. **Chill the Crust**: Refrigerate the crust for 20-30 minutes to firm it up and prevent shrinking during baking.
4. **Add Weights**: Line the crust with parchment paper or aluminum foil, and fill it with pie weights, dried beans, or rice. This keeps the crust from puffing up.
5. **Bake**:
– Bake for **15 minutes** with the weights.
– Remove the weights and parchment/foil, then bake for another **10-12 minutes** or until the crust is golden brown and fully cooked.
### Tips:
– If you’re filling the crust with a no-bake filling, let it cool completely before adding the filling.
– For a partially baked crust (for pies with a filling that will be baked), reduce the second bake time to about **5-7 minutes**.
Enjoy making your delicious pie! 😊
So happy to have found this wonderful recipe! I can make butter pie dough, but never enjoy it. It’s too finicky. This is excellent! Thank you!
can you use pastry flour in your pie dough