FLAKY CREAM CHEESE DOUGH
A great flaky pastry made with cream cheese and butter. This dough rolls beautifully
Provided by Eileen Gray
Categories Pies & Tarts
Time 20m
Number Of Ingredients 6
Steps:
- Whisk together the flour, sugar and salt in a mixing bowl.
- Toss in the cream cheese. Using your fingers, mix the cream cheese into the flour until it resembles coarse corn meal.
- Toss the butter into the flour and use your fingers to work it in. Allow the flakes to break up into slightly smaller pieces. Work quickly so the butter doesn't get warm. Don't break the butter down completely. There should be some large flakes remaining.
- Pour the water onto the flour all at once and toss to combine. Gently work the dough just until it comes together. Form the dough into a rectangle or square, wrap and refrigerate for at least 2-3 hours, or make it the day before and let it rest overnight.
- The dough can be frozen for up to 3 months.
Nutrition Facts : Calories 202 calories, Carbohydrate 16 grams carbohydrates, Fat 14 grams fat, Protein 3 grams protein, ServingSize 1 pie
CREAM CHEESE PIE CRUST
A combination of butter and cream cheese produces a forgiving crust that's supple and a joy to roll out. The cream cheese gives the crust a lovely tang. And the simple fluted edge is a traditional finishing touch. Use this recipe as a crust for our Pecan Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch crust
Number Of Ingredients 6
Steps:
- Combine water and vinegar in a small bowl. Combine flour and salt in another bowl. Using a pastry cutter or your fingers, cut butter and cream cheese into flour mixture until mixture resembles coarse crumbs with some larger pieces remaining.
- Add water mixture to dough in a slow, steady stream, stirring, until mixture just begins to hold together. (Alternatively, pulse ingredients in a food processor.) Turn out onto a piece of plastic wrap, and wrap. Press dough into a disk using a rolling pin. Refrigerate until firm, about 1 hour or overnight. (Dough can be frozen for up to 1 month; thaw before using.)
- Roll dough into a 12-inch round on a lightly floured surface. Fit dough into a 9-inch pie dish. Trim edge, leaving a 1-inch overhang. Turn overhang under so that edge is flush with rim. Flute edge. Freeze until firm, about 15 minutes.
- Make filling (see our Pecan Pie recipe).
CREAM CHEESE PIE DOUGH
Freezing cream cheese for 20 to 30 minutes makes cutting it in to small pieces easy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Yield Makes enough for 1 double-crusted or 2 single-crusted 9-to-10-inch pies
Number Of Ingredients 5
Steps:
- Combine flour and salt in a food processor, and pulse to blend. Add butter and cream cheese, pulsing until pea-size clumps form.
- With machine running, add water, 1 tablespoon at a time, just until mixture comes together when pressed in your hand. Divide dough into 2 pieces, and shape each into a disk. Wrap each disk in plastic wrap, and refrigerate until firm, about 45 minutes.
MOM'S CREAM CHEESE PIE
Provided by Food Network
Categories dessert
Time 4h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- For the graham cracker crust: Preheat the oven to 350 degrees F.
- Combine the graham cracker crumbs, melted butter, confectioners' sugar and cinnamon in a small bowl. Press into a 9-inch pie pan. Bake for 10 minutes. Cool completely before filling. Leave the oven on.
- For the cream cheese filling: Put the cream cheese, granulated sugar, vanilla and eggs in a medium bowl and beat with a hand mixer on medium speed until smooth. Pour the filling into the cooled crust and bake until set, 15 to 20 minutes. Cool 5 minutes before topping; leave the oven on.
- For the sour cream topping: Combine the sour cream, granulated sugar and vanilla in a small bowl and mix until smooth. Spread onto the pie and bake 10 minutes. Cool to room temperature, then refrigerate until cold, about 4 hours. Slice and serve.
CREAM CHEESE CRUST
Provided by Food Network Kitchen
Time 4h
Yield 1 disk dough
Number Of Ingredients 6
Steps:
- Pulse the flour, sugar and salt in a food processor. Add the butter and pulse until it is the size of peas. Add the cream cheese and pulse until it is the size of peas. Add the vinegar and 2 tablespoons ice water and pulse a few times, until the dough holds together when squeezed. Gather into a ball on a sheet of plastic wrap. Pat into a disk, wrap and chill at least 4 hours.
CHERRY CREAM CHEESE PIE
My mom is known for her scrumptious desserts. This easy-to-make pie is one she has served often. It's one of my favorite desserts anytime of year. I love the combination of cream cheese and cherry pie filling. -Cindy Kufeldt, Orlando, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the flour, sugar and salt. Add butter; stir until combined. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350° for 10-12 minutes or until lightly browned. Pour pie filling into crust., In a large bowl, beat the cream cheese, sugar, egg and vanilla until smooth. Carefully spread around outside edges of pie, leaving a 3-in. circle of cherries exposed in the center. , Bake for 30-35 minutes or until edges begin to brown. Cool on a wire rack. Refrigerate for several hours before serving.
Nutrition Facts : Calories 338 calories, Fat 16g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 237mg sodium, Carbohydrate 44g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
FLAKY CREAM CHEESE PIE CRUST
This is unlike any other cream cheese pie crust because, in addition to being tender, it is also flaky. It browns more when baked, resulting in a rich golden color. It is worth using pastry flour; it will result in a more tender crust. If substituting, use just 2 cups of bleached all-purpose flour, "Cook Time" is chilling time for for the ingredients and the dough - a must!
Provided by Lise in Indiana
Categories Dessert
Time 2h10m
Yield 2 crusts
Number Of Ingredients 8
Steps:
- FOOD PROCESSOR METHOD.
- Cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap and freeze it until frozen solid, at least 30 minutes.
- Place the flour, salt and baking powder in resealable gallon-size freezer bag and freeze for at least 30 minutes.
- Place the flour mixture in food processor with the metal blade and process for a few seconds to combine. Set the bag aside for later use here.
- Cut the cream cheese into 3 or 4 pieces and add it to the flour. Process for about 20 seconds or until the mixture resembles coarse meal.
- Add the frozen butter cubes and pulse until none of the butter is larger than the size of a pea. (Toss with a fork to see it better.)
- Remove the processor cover and sprinkle in the water and vinegar. Pulse until most of the butter is reduced to size of small peas. The mixture will be in particles and will not hold together.
- Spoon half the dough into the plastic bag. (For a double-crust pie, it is easiest to divide the mixture in half at this point)
- Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
- Remove the dough from the bag and wrap it with plastic wrap, and flatten it into a disc. Repeat with remaining pie dough.
- Refrigerate the discs for at least 45 minutes, preferably overnight.
- Store refrigerated, up to 2 days; frozen, up to 3 months.
Nutrition Facts : Calories 1377.8, Fat 92.6, SaturatedFat 58, Cholesterol 253.3, Sodium 537.9, Carbohydrate 118.9, Fiber 2.5, Sugar 0.7, Protein 17.8
FLAKY CREAM CHEESE PIE CRUST
This is the last crust recipe you will ever use. This wonderful crust is tender and flaky and made with cream cheese. It also browns nicely when baked, resulting in a rich golden color.
Provided by ILIANITA
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 1h45m
Yield 8
Number Of Ingredients 7
Steps:
- Place a medium bowl into freezer to chill.
- Wrap cubed butter in plastic wrap and refrigerate for 30 minutes.
- Place 1 cup plus 1 tablespoon flour in a medium bowl; add salt and whisk to combine. Rub in cream cheese using clean fingers until mixture develops coarse crumbs. Place cream cheese mixture and chilled butter into a gallon-size resealable plastic bag.
- Flatten the cream cheese-butter mixture into thin flakes through the bag, using a rolling pin. Freeze until mixture is firm, about 10 minutes. Pour mixture into the chilled bowl. Sprinkle with water and vinegar, tossing lightly with a spatula. Knead until dough holds together and is slightly elastic.
- Place dough back into the plastic bag and flatten into a disk. Refrigerate, 45 minutes to overnight, before using.
Nutrition Facts : Calories 162.3 calories, Carbohydrate 12.9 g, Cholesterol 30.9 mg, Fat 11.3 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 7.1 g, Sodium 95.7 mg, Sugar 0.1 g
CREAM CHEESE PASTRY DOUGH
Categories Quick & Easy Cream Cheese Pastry Gourmet
Number Of Ingredients 4
Steps:
- In a food processor blend the butter, the cream cheese, the flour, and the salt, pulsing the motor, until the dough just begins to form a ball, gather the dough into a ball, and flatten slightly. Dust the dough with flour and chill it, wrapped in plastic wrap, for 1 hour. The dough may be made 1 day in advance and kept wrapped well and chilled.
CREAM-CHEESE PIE CRUST
Make and share this Cream-cheese Pie Crust recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 425°F if you are baking the pie shell.
- Combine the flour and salt in a mixing bowl and stir with a fork to mix, or put into the food processor.
- Add the shortening and cream cheese, and cut them into the flour until the mixture looks like small pebbles, it will be irregular, and some pieces will be larger than others, or process with"pulses" in a food processor.
- Sprinkle the water evenly over the mixture, a little at a time, stirring with a fork or with"pulses" after each addition to distribute the water evenly.
- Depending on the moisture in the cream cheese, the dough might not need all of the second tablespoon.
- If it feels quite soft (but not sticky), and holds together in a rough ball, it is ready to roll out.
- Shape it into a cake about 1 inch thick.
- Dust your rolling surface and rolling pin with flour, and roll the dough into a circle about 1/2 inch thick and at least 2 inches larger than the inverted pie pan.
- Transfer the dough to the pie pan, trim and crimp the edges, and the pie shell is ready to he filled before baking, or to be partially baked or fully baked.
- To bake the pie shell; Prick the dough all over with a fork at 1/2-inch intervals.
- Press a 12-inch square of heavy-duty foil snugly into the pie shell.
- Bake for 6 minutes, then remove the foil and bake for 4 minutes more if you want a partially baked shell.
- If the dough begins to puff or swell, push it down with the tines of a fork.
- If you want a fully baked shell, bake for 8 to 10 minutes more, or until it is lightly browned.
Nutrition Facts : Calories 182.9, Fat 13.7, SaturatedFat 5.7, Cholesterol 15.9, Sodium 188.7, Carbohydrate 12.3, Fiber 0.4, Sugar 0.1, Protein 2.7
CREAM CHEESE CRUST
My mom's cream cheese crust recipe is a sell out to friends and family who try her apple pie. Cream cheese adds flavor and texture to the pie.
Provided by Cathy Tagle
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 8
Number Of Ingredients 3
Steps:
- Soften cream cheese and butter and mix together incorporating flour a little at a time.
- Roll out with a rolling pin between 2 wax papers. Transfer to a 9-inch pie plate and prick with fork before half-baking to prevent shrinkage. Bake for about 10 minutes at 350 degrees F (175 degrees C).
Nutrition Facts : Calories 237.6 calories, Carbohydrate 18.3 g, Cholesterol 46.5 mg, Fat 16.8 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 10.5 g, Sodium 125.1 mg, Sugar 0.1 g
CREAM CHEESE DOUGH
The chef and baker Elisabeth Prueitt's favorite all-purpose dough was inspired by classic rugelach. That dough traditionally combines cream cheese with butter to create a pliable, tangy and tender pastry. Ms. Prueitt, the baking genius behind the sweets at Tartine Manufactory in San Francisco, adapted it to make a versatile, all-purpose, gluten-free pastry. She now uses it for pies, galettes, bars and even savory pastries and tarts. Use it to make her Shaker lemon pie. Got scraps? Bake those, too. Dusted with powdered sugar, they make great little cookies.
Provided by Tejal Rao
Categories pies and tarts, dessert
Time 3h
Yield Enough for 2 single-crust pies, or 1 double-crust pie
Number Of Ingredients 7
Steps:
- In the bowl of a food processor fitted with a metal blade, combine the rice flour, potato and tapioca starches, oat flour and salt. Pulse once or twice to mix.
- Add cream cheese and butter and pulse about 15 times, then let the food processor run for about 20 seconds, until most of the butter and cream cheese is broken down, but some small chunks remain.
- Turn the dough out onto a counter and use your hands to pack and bring it together. Divide in two equal-sized balls, flatten and wrap well in plastic wrap. Chill for at least 2 hours or overnight before rolling out.
FOOLPROOF PHILLY PIE CRUST RECIPE
Looking for a goof-proof (and glorious) pie crust recipe? Watch our video to learn how all it takes is flour, butter and PHILADELPHIA Cream Cheese.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Place flour in large bowl. Cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
- Shape dough into ball; flatten into disk. Wrap tightly with plastic wrap. Refrigerate 1 hour.
- Place dough between 2 lightly floured sheets of waxed paper; roll into 10-inch round. Discard top sheet of waxed paper. Spray 9-inch pie plate with cooking spray; invert over dough. Flip pie plate, holding pie plate and dough together. Discard second sheet of waxed paper. Gently press dough onto bottom and up side of pie plate. Flute edge of crust, if desired, then use as desired.
Nutrition Facts : Calories 210, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 50 mg, Sodium 150 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 1 g, Protein 3 g
More about "cream cheese pie dough recipes"
CREAM CHEESE PIE DOUGH | WILLIAMS SONOMA
From williams-sonoma.com
4/5 (1)Total Time 15 minsServings 12
CREAM CHEESE PIE DOUGH | BAKING THE GOODS
From bakingthegoods.com
Cuisine Hand PiesCategory Dessert
PILLSBURY APPLE CREAM PIE RECIPE - THERESCIPES.INFO
From therecipes.info
10 BEST CREAM CHEESE FRIED PIE RECIPES | YUMMLY
From yummly.com
BEST CREAM CHEESE PIE CRUST RECIPE - FOOD52
From food52.com
CHEESE PIE RECIPE (EASY NO-BAKE DESSERT) | KITCHN
From thekitchn.com
CREAM CHEESE PIE RECIPES - TASTE OF HOME
From tasteofhome.com
SWEET CREAM CHEESE DOUGH RECIPE | MYRECIPES
From myrecipes.com
PHILADELPHIA CREAM CHEESE PIE RECIPE NO BAKE
From piepronation.com
EASY CREAM CHEESE PIE CRUST - A LATTE FOOD
From alattefood.com
EASY HOMEMADE PIE DOUGH ; CREAM CHEESE PASTRY
From dimitrasdishes.com
LEMON CREAM PIE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CREAM CHEESE PIE CRUST | 12 TOMATOES
From 12tomatoes.com
TANGY AND RICH CREAM CHEESE PIE DOUGH FOR YOUR DESSERT RECIPES
From southernkitchen.com
HOW TO MAKE A CREAM CHEESE PIE CRUST | KITCHN
From thekitchn.com
CREAM CHEESE PIE CRUST
From everydaypie.com
CREAM CHEESE PIE CRUST RECIPE - SUGAR AND SOUL CO
From sugarandsoul.co
HOW TO MAKE EASY, FLAKY CREAM CHEESE DOUGH | EPICURIOUS
From epicurious.com
3 INGREDIENT CREAM CHEESE PIE CRUST | JULIE BLANNER
From julieblanner.com
CHEESE PIE CRUST RECIPE | LAND O’LAKES
From landolakes.com
FLAKY CREAM CHEESE PIE CRUST RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
CREAM CHEESE PIE CRUST RECIPE | HALLMARK IDEAS & INSPIRATION
From ideas.hallmark.com
ROSE LEVY BERANBAUM'S CREAM CHEESE PIE CRUST RECIPE
From food52.com
PERFECT CREAM CHEESE KETO PIE CRUST (FLAKY DOUBLE PIE CRUST RECIPE)
From mypcoskitchen.com
CREAM CHEESE PASTRY DOUGH (FOR QUICHES & TARTLETS)
From garlicandzest.com
EASY PIE CRUST RECIPE WITH CREAM CHEESE! - LEMON PEONY
From lemonpeony.com
CREAM CHEESE PIE CRUST RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
10 BEST CREAM CHEESE PIE GRAHAM CRACKER CRUST RECIPES - YUMMLY
From yummly.com
CREAM CHEESE PIE CRUST - EAT DESSERT SNACK
From eatdessertsnack.com
CREAM CHEESE TART - KING ARTHUR BAKING
From kingarthurbaking.com
EASY NO BAKE CREAM CHEESE PIE - PRETTY PROVIDENCE
From prettyprovidence.com
CREAM CHEESE FRUIT PIE - HOT ROD'S RECIPES
From hotrodsrecipes.com
EASY CREAM CHEESE PIE - KIM'S CRAVINGS
From kimscravings.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love