A versatile pie crust recipe for sweet or savory dishes
Pie crust is one of those foods where store-bought will work perfectly, However, if you want truly delicious pie crust, nothing beats homemade. When you make your own pie crust it just elevates the entire dish to a whole new level.
Whether you’re using it for a savory dish like my chicken pot pie, or a sweet dessert like my apple coconut pie, this dough works for both. I personally enjoy a crust that is on the sweeter side, so I add one more tablespoon of sugar to this recipe. When I know the filling will be very sweet, or if I’m using it for a savory pie, I use only 1.
This crust is buttery, rich and flaky. It gets perfectly golden when it bakes. The best thing about this crust is that it is so easy to make. If you have a food processor, it literally does all the work for you.
If you don’t have a food processor, or you prefer to make it by hand, this dough blender will help you cut the butter and blend it perfectly, you just need a little bit of elbow grease.
If you enjoy baking at least a little bit, you can understand that there is something therapeutic about the process of making dough by hand. Hand-making dough allows you to spread your love on to every bit of it. I definitely make my own pie crust recipe when I have the time.
Instructions for this pie crust recipe in detail:
Start by mixing the flour, sugar and salt in a large bowl.
Add the cubed cold butter and the cream cheese into the mixture.
Tip! Cold butter and cold cream cheese are the key to making this dough flaky and oh so rich!
Cut the butter if you’re using the pastry cutter or pulse the butter if you’re using the food processor until the pieces of butter are pea sized bits.
Slowly add some of the ice cold water into the mix. I add about a tablespoon at a time.
Tip! By adding one tablespoon at a time, it allows me to control the amount of moisture added to the mixture. You can always add more water, but you can’t take any away if you add too much. So, always err on the side of caution.
As you mix the water into the dough, start to get a feeling of how it’s all becoming one. Feel it with your hands, press on it and mix. Little by little, it starts glueing together.
Tip! The loose flour in the bottom of the bowl is the best place to add the water. It helps you grab the bits and pieces left in the bottom.
Continue to cut with the pasty cutter or to mix in the food processor, until the dough has all glued together into a ball. If you are using a food processor, be careful not to over mix the dough.
Once the dough has been formed into one ball, dump on a floured surface and knead a little bit to form it into a disc. It does not need much kneading. It just needs to be formed into a disc so that it cools evenly.
Wrap the dough with plastic wrap and refrigerate for at least 30 minutes before using it.
- Food procesor (optional)
- 2 cups flour
- 2 sticks butter cubed and cold
- 3 onces cream cheese cold
- 1/2 teaspoon salt
- 1 tablespoon sugar *
- 1/4 cup ice cold water
- Place the flour, sugar and salt in the food processor. Mix by pulsing them a few times. If you're making it by hand, combine these ingredients in a large bowl.
- Add the butter and the cream cheese and pulse until the butter has been cut into pea size bits. If doing it by hand, use the pastry cutter to break apart the butter and cream cheese into the flour until the mixture has pea size specks of butter.
- With the food processor turned on, slowly drizzle the cold water through the feeding tube. Stop the food processor as soon as the dough has formed into one whole ball. Sometimes you'll need a bit more water than the 1/4 cup, sometimes you'll need less. You will know its ready once it has all come together as one. If mixing by hand, add the cold water one tablespoon at a time. Keep mixing and cutting the mixture until it's moist enough to become one dough ball.
- Dump the mixture on to a floured surface. Kneed into a disc and cover with plastic wrap.
- Refrigerate for at least 30 minutes before using.