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 PASTRY DOUGH
For a novice baker, this is the most forgiving dough to work with. The cream cheese allows this pastry some elasticity but still produces tender and flaky results.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 10 pocket pies or 1 double-crusted 10-inch pie
Number Of Ingredients 5
Steps:
- Process the butter, cream cheese, and cream in a food processor, electric mixer, or by hand to thoroughly combine.
- Add the flour and salt. Process just until combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into 2 pieces. Flatten into disks and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out.
- Rub flour all over a rolling pin. Working with one dough disk at a time, place the disk on a clean, well-floured surface. Applying some pressure with the rolling pin, roll gently from the center of the dough to the top and bottom edges. Rotate the disk and roll to the top and bottom edges again. Reflour the work surface and rolling pin, turn the dough over, and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, thin but not transparent.
FLAKY CREAM CHEESE PIE CRUST
This is my favorite pie crust. It took several years and over fifty tries to get it just right and is the soul of this book. It is unlike any other cream cheese pie crust because, in addition to being tender, it is also flaky. In fact, it is very similar in texture to almost as flaky but a little softer and more tender, and it browns more when baked, resulting in a rich golden color.
Provided by Rose Levy Beranbaum
Categories Food Processor Freeze/Chill Pastry Pie Quick & Easy
Number Of Ingredients 24
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 a reclosable gallon-size freezer bag and freeze for at least 30 minutes.
- Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine. Set the bag aside.
- 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 cover and add the water and vinegar. Pulse until most of the butter is reduced to the size of small peas. The mixture will be in particles and will not hold together. Spoon it 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.
- Wrap the dough with the plastic wrap, flatten it into a disc (or discs) and refrigerate for at least 45 minutes, preferably overnight. (For a pie shell and lattice, divide it in a ratio of two thirds:one third - use about 9.5 ounces for the shell and the rest for the lattice, flattening the smaller part into a rectangle.)
- Hand method:
- Place a medium mixing bowl in the freezer to chill.
- Cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap and refrigerate it for at least 30 minutes.
- Place the flour, salt, and baking powder in a medium bowl and whisk to combine. Add the cream cheese and rub the mixture between your fingers to blend the cream cheese into the flour until it resembles coarse meal. Spoon the mixture, together with the cold butter, into a reclosable gallon-size freezer bag. Expel any air from the bag and close it. Use a rolling pin to flatten the butter into thin flakes. Place the bag in the freezer for at least 10 minutes or until the butter is very firm.
- Transfer the mixture to the chilled bowl, scraping the sides of the bag. Set the bag aside. Sprinkle the mixture with the water and vinegar, tossing lightly with a rubber spatula. Spoon it into the plastic bag. (For a two-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.
- Wrap the dough with plastic wrap, flatten it into a disc (or discs), and refrigerate for at least 45 minutes, preferably overnight. (For a pie shell and lattice, divide it in a ratio of two thirds:one third - use about 9.5 ounces for the shell and the rest for the lattice, flattening the smaller part into a rectangle.)
- Store:
- Refrigerated, up to 2 days; frozen, up to 3 months.
- Understanding
- A classic cream cheese crust contains no water and is more tender than an all-butter crust but not at all flaky. I have found it to be so tender it is impossible to use for a lattice top and the bottom crust often develops cracks through which a filling will leak and stick to the bottom of the pan. Very little water is needed, because the cream cheese contains 51 percent water. The addition of a small amount of water connects the two gluten-forming proteins in the flour, producing the rubbery, stretchy gluten that strenghtens the structure just enough to prevent cracking when the crust bakes. This pie crust does not shrink or distort as much as an all-butter crust because there is less development of gluten. The acidity of the vinegar weakens the gluten that forms, making the crust still more tender and less likely to shrink. If desired, it can be replaced with water.
- Cream cheese is 51 percent water and 37.7 percent fat, so 3 ounces contain 1.53 ounces (about 3 tablespoons) or water and 1.13 ounces of fat. That means that the pie crust with 6.5 ounces of flour contains the equivalent of about 4 1/2 tablespoons of water. Compared to the all-butter crust, this crust has about 1 tablespoon more water, 1.13 ounces more of fat, and .34 ounce more milk solids. The extra fat in the cream cheese coats some of the proteins in the flour, limiting the development of gluten, which would make it tougher. The milk solids add both flavor and smoothness of texture.
- The baking powder lifts and aerates the dough slightly without weakening it, but it also makes it seem more tender.
- In developing this recipe, I found that if not using the vinegar and baking powder to tenderize the crust, it is advisable to add one quarter of the butter together with the cream cheese when using all-purpose flour. This helps to moisture-proof it but, of course, takes away a little from the flakiness, as there is less butter available to add in larger pieces to create layers.
THE PERFECT CREAM CHEESE PIE CRUST
This pie crust will not crumble or tear when you try to pick it up. I use it for the holidays. It makes 6 pie crusts, so I make it for Thanksgiving and then freeze what I don't use for Christmas. It can be frozen for up to 6 months.
Provided by Carmen
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 20m
Yield 48
Number Of Ingredients 4
Steps:
- Cream together the cream cheese, butter, and salt in a large mixing bowl until evenly blended. Mix in the flour until a dough forms; divide into 6 balls. Use immediately or wrap tightly and freeze until needed.
Nutrition Facts : Calories 141 calories, Carbohydrate 12.1 g, Cholesterol 25.5 mg, Fat 9.5 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 5.9 g, Sodium 68.6 mg, Sugar 0.1 g
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
FLAKY CREAM CHEESE PIE CRUST
This recipe was originally submitted by Mean Chef (IHHDRO), and I adopted it after he left the site. I prepared this to use with Recipe #64295. This promises us a very tender and flaky crust, and does not disappoint. Adapted from Rose Levy Bernanbaum. Prep time does not include resting dough.
Provided by Ms B.
Categories Dessert
Time 20m
Yield 1 9inch pie shell
Number Of Ingredients 7
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.
- 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 cover and add 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 it 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.
- Wrap the dough with plastic wrap, flatten it into a disc (or discs), and refrigerate for at least 45 minutes, preferably overnight.
- HAND METHOD: Place a medium mixing bowl in the freezer to chill.
- Cut the butter into small (about 3/4-inch) cubes.
- Wrap it in plastic wrap and refrigerate for at least 30 minutes.
- Place the flour, salt and baking powder in medium bowl and whisk to combine.
- Add the cream cheese and rub the mixture between your fingers to blend the cream cheese into the flour until it resembles coarse meal.
- Spoon the mixture, together with the cold butter, into reclosable gallon-size freezer bag.
- Expel any air from bag and close it.
- Use a rolling pin to flatten the butter into thin flakes.
- Place the bag in the freezer for at least 10 minutes or until the butter is very firm.
- Transfer mixture to the chilled bowl, scraping sides of bag.
- Set bag aside.
- Sprinkle mixture with water and vinegar, tossing lightly with a rubber spatula.
- Spoon it into the plastic bag.
- Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with knuckles and heels of your hands until mixture holds together in one piece and feels slightly stretchy when pulled.
- Wrap the dough with plastic wrap, flatten it into a disc (or discs) and refrigerate for at least 45 minutes, preferably overnight.
- MASCARPONE CHEESE CRUST- variation: An equal weight of mascarpone cheese can be substituted for the cream cheese, but omit the vinegar and use bleached all-purpose flour, not pastry flour, or the crust will be too tender.
Nutrition Facts : Calories 1332.3, Fat 90.6, SaturatedFat 56.7, Cholesterol 247, Sodium 520.6, Carbohydrate 113.3, Fiber 2.4, Sugar 0.6, Protein 16.8
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