Make Ahead Pie Crust

Course: Dessert, Main Course

Cuisine: American

Keyword: crust, dessert, pie, pie crust

Prep Time: 20

resting and chilling: 20

Total Time: 40

Servings: crusts

Calories: 1478kcal

Author: clevelandcooking

Save time during the holidays with this make ahead pie crust recipe. Tender and flaky, it can be made in advance and stored in the freezer.

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.

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