Save yourself stress during the holidays or when entertaining with this incredible make-ahead pie crust recipe! Perfect for busy bakers, this easy dough uses cold butter and cream cheese to create a wonderfully tender and delicious crust that you can prepare up to three days in advance. Whether you need two smaller crusts or one large one with an impressive scalloped edge, this recipe simplifies pie-making and ensures a beautiful, flaky result every time.
The butter and the cream cheese for the pie crust
To make ahead pie crust recipe, it is important to get the butter and cream cheese as cold as possible. I have had success cutting the butter to 1/4 inch pieces, however the cream cheese takes a little bit of patience. It isn’t really cutting the cream cheese more like spooning or using your fingers to break the cream cheese into small pieces. Once the butter and cream cheese are all divided, place the pieces on a dish and chill in the freezer for about 10 minutes. While the cream cheese and butter are chilling, start on the dry ingredients.
The dry ingredients and blending
Place the dry ingredients to the bowl of a food processor. Pulse a couple of times to get the ingredients incorporated. Then place the cold butter and cream cheese that have been spending some time in the freezer to the party. Pulse a few times until the dough starts to take on a pea-like consistency. Once everyone gets to know each other and you achieve a pea-like or sand-like consistency, it is time to add the cream.
Adding the cream
Add 3-4 tablespoons of heavy whipping cream to the dough and pulse. The dough will become wet and come together. The consistency will be like thick sand. When you press it together with your fingers it should hold. Once you get it to this stage, take it out and give a couple of kneads to incorporate any loose flour that may be on the bottom of the processor. Wrap and let chill for about 10 minutes in the fridge.
Rolling out the dough
I roll out the pie dough by placing the dough between two pieces of parchment. 1/6-1/8″ is usually a good thickness. If you do not have guides on your rolling pin, use dowels from your local home improvement store. They should sell square dowels. It doesn’t have to be perfect! Just try your best to get a consistent thickness. Once the pie dough is rolled out, add it to the pie tin. You can use some of the extra crust to patch thin areas of the pie. I am sure the end result will be beautiful. Place the pie tin with the crust in the fridge for about 10-15 minutes before baking.
If you are using the crust later, wrap the rolled out dough with plastic wrap. Make sure to wrap it well. You can freeze the pie dough for up to 3 days. Once you are ready to use the frozen pie dough, unwrap the dough and place it on top of the pie tin. As the dough thaws, it will take the shape of the pie tin.
The make ahead pie crust recipe is perfect for the apple pear crumble pie, or add a chocolate mousse to your next dessert. Try my almond flour crust for your next quiche.
Please try some of my other dessert recipes!
FAQ’s
You can prepare this pie crust up to three days ahead of time if you store it properly wrapped in the freezer.
Keeping the butter and cream cheese as cold as possible is crucial. This helps create pockets of fat in the dough, which melt during baking to produce a flaky and tender crust, rather than a tough one.
This specific recipe relies on the unique combination of butter and cream cheese for its tender texture. Substituting other fats might alter the consistency and flakiness, so it’s best to stick to the recommended ingredients for optimal results.
For easier rolling and consistent thickness, place the dough between two pieces of parchment paper. Aim for a thickness between 1/6 to 1/8 inch. Using dowels as guides can help achieve an even thickness.
When ready to use frozen dough, simply unwrap it and place it directly into your pie tin. As the dough thaws, it will gently take the shape of the tin. Allow it to thaw completely before proceeding with your pie filling and baking instructions.
Make Ahead Pie Crust
Ingredients
- 2 cups unbleached all purpose flour
- 2 tablespoons sugar
- ½ teaspoons sea salt
- 12 tablespoons cold unsalted butter
- 6 ounces cold cream cheese
- 3-5 tablespoons cold heavy cream
Instructions
- Add flour, sugar, and salt to a food processor and pulse a few times to combine.
- Add the cold butter and cream cheese to flour mixture in the food processor.
- Cut in cold butter and cream cheese by pulsing a few times until a pea sized course crumb mixture develops.
- Pour in 3-4 tablespoons of heavy whipping cream as the food processor is running. The dough will come together as the cream is poured in.
- Divide the dough into two portions if making two smaller pie crusts or leave whole if you only need one.
- Roll out each portion in between 2 pieces of parchment and let them rest for 15 minutes in the fridge.
- If you are using the same day, Place in a pie tin and crimp the edges. Blind bake if needed.
- Wrap and place pie doughs in the freezer if you are not going to be using them that day.
- Bring out the pie crusts from the freezer about an hour before you are ready to use.
- Unwrap and place crust on top of pie dish. The crust will thaw in place and take on the form of the pie crust.
Notes
- How far in advance can I make this pie crust? You can prepare this pie crust up to three days ahead of time if you store it properly wrapped in the freezer.
- Why is it important for the butter and cream cheese to be very cold? Keeping the butter and cream cheese as cold as possible is crucial. This helps create pockets of fat in the dough, which melt during baking to produce a flaky and tender crust, rather than a tough one.
- Can I substitute other fats for butter and cream cheese in this recipe? This specific recipe relies on the unique combination of butter and cream cheese for its tender texture. Substituting other fats might alter the consistency and flakiness, so it’s best to stick to the recommended ingredients for optimal results.
- What’s the best way to roll out the pie dough? For easier rolling and consistent thickness, place the dough between two pieces of parchment paper. Aim for a thickness between 1/6 to 1/8 inch. Using dowels as guides can help achieve an even thickness.
- How do I use frozen pie dough once I’m ready to bake? When ready to use frozen dough, simply unwrap it and place it directly into your pie tin. As the dough thaws, it will gently take the shape of the tin. Allow it to thaw completely before proceeding with your pie filling and baking instructions.
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