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