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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

 

  1. 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).
  2. 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.
  • Author: Helen Kain