Make Ahead Pie Crust
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
Method
- 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.
Nutrition
Serving2 crustsCalories1478kcalCarbohydrates113gProtein20gFat107gSaturated Fat66gPolyunsaturated Fat5gMonounsaturated Fat27gTrans Fat3gCholesterol292mgSodium866mgPotassium288mgFiber3gSugar16gVitamin A3575IUVitamin C0.1mgCalcium137mgIron6mg
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.