Keyworddough recipe, pie crust, pie dough, versatile pie crust
Prep Time10 minutesminutes
Resting time30 minutesminutes
Servings212' pie crusts
Equipment
Food procesor (optional)
Ingredients
2cupsflour
2 sticks buttercubed and cold
3 oncescream cheesecold
1/2 teaspoonsalt
1tablespoonsugar*
1/4 cupice cold water
Instructions
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.
Recipe Video Instructions
Notes
If you prefer a sweeter pie crust just add an extra tablespoon of sugar. It's amazing how one tablespoon of sugar can elevate the taste and make it perfect for sweeter creations such as pies or sweet tarts.