Used in place of shortcrust pastry, Cream Cheese Pastry crust takes the flavour profile up a notch or two. It’s not only for pies or tarts but is delicious all on its own. It makes a loose, relaxed dough that won’t hold up under too much handling, but it’s perfect for free-form crusts such as galettes.
Cream Cheese Pastry
Cream Cheese Pastry crust has a rich, decadent flavour. The heavy butter/cream cheese to flour ratio creates a loose, relaxed dough that won’t hold up under too much handling, but it’s perfect for free-form crusts such as galettes.
- Yield: makes two 9" pie crusts 1x
Ingredients
Scale
- 170 g or 6 oz unbleached all-purpose flour
- 170 g or 6 oz cold unsalted butter in ½” pieces
- 170 g or 6 oz cold cream cheese, in 1” pieces (not spreadable)
- 3/4 tsp kosher salt
Instructions
- In a food processor, pulse the crust ingredients until the dough begins to form pea-size pieces (15 quick pulses), then continue to process until most of the dough forms a ball around the blade (15–20 seconds).
- On a well-floured work surface, gently knead the dough once or twice to help it come together. Form it into a flat disc, enclose in plastic wrap and refrigerate for at least 30 minutes before using.
