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
Units
- 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
- https://bakingthegoods.com/apricot-almond-galette-with-cream-cheese-crust/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.
Try this pie dough in my Apricot Almond Galette with Cream Cheese Crust or Cherry Hand Pies with Cream Cheese Crust.
- Prep Time: 10 minutes
- Category: Dessert
- Cuisine: hand pies