The holidays are coming up, and one menu item that will likely be showcased at one dinner or another is a fresh-baked homemade pie. This pie crust recipe I’m sharing today is one that I’ve been using for years, for everything from sweet pies and tartlets to savory pot pies and galettes (pictured below). It’s easy, deliciously rich, and a secret ingredient (cream cheese) makes it a bit sturdier to stand up to just about any filling.
You can use the traditional pie crust method, “cutting” the butter and cream cheese into the flour with a pastry blender or fork until it resembles coarse crumbs, but I like to take a shortcut. I prefer to use the food processor for that step, so I’ve included directions for that method.
Best Pie Crust Recipe:
*makes two 9” shells
Ingredients:
-2 1/2 cups all-purpose flour
-1/2 teaspoon salt
-8 ounces cold cream cheese
-2 sticks cold unsalted butter
-2-4 tablespoons cold water
-1 tablespoon sugar, optional (for a sweeter crust)
Directions:1. In a food processor, combine the flour and salt. Press the ‘pulse’ setting a few times to mix.
2. Cut the cream cheese and butter into 1” cubes and scatter them into the flour mixture.
3. Use the pulse setting again, press at quick intervals, until the mixture begins to resemble dry, coarse granules. Add 1-2 tablespoons of water and pule a few more seconds until a dough begins to form.
4. Turn the mixture out onto a clean work surface and divide it into two equal parts. Knead each half until the dough is a smooth consistency, adding flour or a bit of water as needed.
5. Form each dough half into balls and wrap in plastic film. Use immediately for best results, or keep refrigerated for up to 3 days.
Happy Baking!