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–+ servings
make ahead pie crust with an apple pear pie from cleveland cooking

Make Ahead Pie Crust

This make ahead pie crust is a huge time saver for holidays or when entertaining! The recipe makes two pie crusts and can be made up to three days ahead!
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Prep Time: 20 minutes
Cook Time: 0 minutes
0 minutes
Total Time: 20 minutes
Course: Dessert, Main Course
Cuisine: American
Keyword: crust, dessert, pie crust
Servings: 2 crusts
Calories: 1478kcal

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.
  • 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. Let rest for 20 minutes.
  • Roll out each portion in between 2 pieces of plastic wrap into the size you need for your pie crust.
  • Wrap each disk and place in the freezer for at least two hours.
  • Bring out the pie crusts from the freezer about an hour before 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

When making a gallette I have just cooled the dough in the fridge for an hour before using.

Nutrition

Serving: 2 crusts | Calories: 1478kcal | Carbohydrates: 113g | Protein: 20g | Fat: 107g | Saturated Fat: 66g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Trans Fat: 3g | Cholesterol: 292mg | Sodium: 866mg | Potassium: 288mg | Fiber: 3g | Sugar: 16g | Vitamin A: 3575IU | Vitamin C: 0.1mg | Calcium: 137mg | Iron: 6mg
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