Cream Cheese Pie Dough


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The first time I used this crust was when my coworker Micah had extra pie dough and gave it to me to use. Use I did in my most amazing Sweet Potato Pie, though this recipe (as published in the L.A. Times) is recommended as a savory pie crust, not as a sweet pie crust.

This layered and flaky croissant-like pie crust is perfect for a pot pie. It’s fun to watch the crust poof as it bakes.

Total time: 15 minutes, plus chilling time

Servings: Makes enough dough for 1 double-crust (9-inch) pie or 6 individual hand pies

ingredients.

  •  1 (8-ounce) container cream cheese, at room temperature
  •  1 c. (2 sticks) butter, at room temperature
  • 1/4 c. cream
  • 1 tsp. salt
  • 2 2/3 c. (11 1/2 ounces) flour

directions.

  1. In a large bowl, beat together the cream cheese and butter until light and fluffy, then stir in the cream and salt until combined.
  2. Stir in the flour, a little at a time, using a fork. Handling as little as possible, shape the dough into a disk. Wrap the dough in plastic wrap and refrigerate until chilled and firm, at least one hour, up to overnight.

Recipe rating:

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