Flaky Cream Cheese Pie Crust

epicurious.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

Pastry for a 9-inch pie shell or a 9 ½- or 10- by 1-inch tart shell

6 tablespoons unsalted butter, cold

1 cup + 1 tablespoon pastry flour or 1 cup (dip and sweep method) bleached all-purpose flour

⅛ teaspoon salt (for savory recipes, use 1 ½ times the salt)

⅛ teaspoon baking powder

¼ cup cream cheese, cold

1 tablespoon ice water

1 ½ teaspoons cider vinegar

Pastry for a 9-inch lattice pie, a 9-inch deep-dish pie, a 10-inch pie shell, or a 12- to 14-inch free-form tart

8 tablespoons unsalted butter, cold

1 ⅓ cups + 4 teaspoons pastry flour or 1 ⅓ cups (dip and sweep method) bleached all-purpose flour

⅛ teaspoon salt (for savory recipes, use 1 ½ times the salt)

⅛ teaspoon baking powder

one 3-ounce package cream cheese, cold

1 ½ tablespoons ice water

1 ½ teaspoons cider vinegar

Pastry for a two-crust 9-inch pie

12 tablespoons unsalted butter, cold

2 cups + 3 tablespoons pastry flour or 2 cups (dip and sweep method) bleached all-purpose flour

¼ teaspoon salt (for savory recipes, use 1 ½ times the salt)

¼ teaspoon baking powder

1 ½ 3-ounce packages cream cheese, cold

2 tablespoons ice water

1 tablespoon cider vinegar

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