I bake a lot of pies. And galettes. And a slightly ridiculous amount of hand pies. I almost exclusively use my All Butter Vodka Pie Dough for all of these recipes. Because it works. It’s a reliable and solid recipe that is easy to make and bakes up like a buttery, tender and flaky dream. I love it and will always use it for my pies. However, I recently started dipping my toe into a new world of pie dough and this Cream Cheese Pie Dough recipe needs to be shared.
This recipe stems from my classic All Butter Vodka Pie Dough but is a difference experience altogether. There are new flavors and textures happening in this dough, giving it that something extra.
All I did here was slightly adapt my original recipe for that All Butter Vodka Pie Dough. The vodka is still in there to give it that signature flaky crust. If you aren’t down with vodka, you can sub in apple cider vinegar. Both help create a more tender dough and evaporate faster than water when baking, resulting in a flakier crust. Ice cold water works too. Don’t stress, it’s gonna be great no matter which direction you go.
As always, I use high quality, European style butter with a higher fat content. It gives pie dough a superior flavor and texture that can’t be matched. The changes comes from the incorporation of cream cheese and pulling back a bit on hydration, since the cream cheese itself has a lot of moisture. I use a little less salt and that’s it. We still use the same techniques and tools. The changes are minimal but the end results are major.
Now, let’s break down what the cream cheese brings to the table:
Now, let’s break down what the cream cheese brings to the table:
- Taste: The cream cheese adds a richer, tangy undertone that compliments sweet fruit fillings beautifully. And would add a creamy compliment to savory fillings.
- Texture: The cream cheese gives the pie dough an almost velvety texture. It feels more luxurious and tender. The edges don’t have quite the same crisp breakage in the bite as my traditional pie dough. But, the flakiness is still there and the crust is unbelievably tender.
- Workability: I’d say this Cream Cheese Pie Dough is actually a bit easier to work with than my traditional pie dough. The cream cheese lends a pliability that makes it roll out smoother and more easily.
I can’t pick a favorite between this recipe and my All Butter Vodka Pie Dough recipe, they are so different and offer their own delights. But, I truly love having the option of this Cream Cheese Pie Dough when I want to add a little luxury to my pie, hand pie and galette recipes. Using this recipe in my Cherry Hand Pies with Cream Cheese Crust recipe is one of the best pairings I’ve ever made. The Cream Cheese Pie Dough gives the hand pies a elegant cheesecake flavor that really elevates the whole deal. The interplay between the cream cheese and cherry is really something special to be experienced. I suspect this pie dough would be pretty spectacular with my Ricotta, Potato & Spring Pea Galette or my Huckleberry Hand Pies.
So next time you bake a pie, take things up a notch and give this Cream Cheese Pie Dough a try.
Once hydrated properly, the dough will still have a rough texture. 
Give the dough a squeeze to check the hydration. 
See how it holds together after a gentle squeeze? That means it’s perfectly hydrated.
Cream Cheese Pie Dough
- Total Time: 10 minutes
- Yield: 2 pie dough disks
Description
This versatile pie dough is luxuriously rich, made with smooth and tangy cream cheese for the most tender texture ever. European style butter and vodka give the dough an unmatchable flakiness perfect for pies, hand pies and galettes.
Ingredients
- 1 cup unsalted butter (- cold and cut into 1/2" – 1/4" cubes)
- 8 ounces cream cheese (- cold and divided into 1/2" – 1/4" hunks)
- 2 1/2 cups all purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon fine sea salt
- 2 tablespoons vodka (or apple cider vinegar or water) (- ice cold )
- 1–2 tablespoons water (- ice cold )
Instructions
- If using a food processor, place flour, sugar and salt in food processor bowl and pulse a few times to mix.
If mixing by hand, place the flour, sugar and salt in mixing bowl with high sides and whisk together. - Cut the butter and cream cheese into 1/4"- 1/2" cubes. If they start to warm up or soften, place back in the fridge to firm back up for a few minutes.
- If you have a food processor, you can use it to mix the pie dough. Place the dry ingredients, cubed butter and cream cheese in food processor. Gently pulse until the flour changes from silky to mealy; this should only take a handful of pulses so watch it carefully.
If you don't have a food processor, you can easily cut in the butter and cream cheese by blending the flour mixture with either a pastry blender, two butter knives or even just by squishing it between your fingers, just be careful that the butter doesn't start to melt. - If using a food processor; while pulsing, slowly pour the vodka (or apple cider vinegar or water) through the feed tube just until combined. At this point, I like to turn the crumbly dough into a large mixing bowl to check the hydration level of the dough by gathering a small fistful; if it holds together, it’s ready. If it is dry or crumbly, slowly add the ice cold water, 1 tablespoon at a time, using a fork to blend. Test the dough by pinching it occasionally.
If you aren't using a food processor, use a pastry blender or fork to combine the vodka into the dough and slowly add ice water if necessary.
*Be careful to add only as much water as it takes to combine the dough into a ball or disk. The exact amount of water can vary depending upon the moisture content of the flour, the quality of the butter, and the weather. When it has the proper amount of water, the dough will come together without much effort or deliberate packing. If you need to add more water, make sure the ingredients are still cold. - Form the dough into two disks and wrap them in plastic wrap or place them in a reusable, sealable baggie. Chill in the fridge for at least 1-2 hours before rolling and forming.
If you don't plan on using the dough on the day you prepare it, you can store the dough in the freezer. *If it sits in the refrigerator too long, it could start to turn a grayish color.
This dough will last at least a couple of months if wrapped up tightly in the freezer. Defrost the frozen dough overnight in the fridge before using or on the counter 1.5 -2 hours before using. - Allow the Cream Cheese Pie Dough to sit at room temperature for about 10-15 minutes before rolling it out. On a lightly floured surface, roll out each dough disk into a 11" – 12" round, about 1/8" thick. Then use as desired for any pie, hand pie or galette recipe.
Notes
This dough will last at least a couple of months if wrapped up tightly in the freezer. Defrost the frozen dough overnight in the fridge before using or on the counter 1.5 -2 hours before using.
- Prep Time: 10 minutes
- Category: Dessert
- Cuisine: hand pies
Keywords: all butter pie dough, cream cheese hand pie dough, cream cheese pie dough, galette dough, hand pie dough, pie dough, vodka pie dough
