Cream Cheese Pie Dough Recipes

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CREAM CHEESE PIE



Cream Cheese Pie image

If you love cheesecake as much as I do, you will looove this! May also be topped with cherry or blueberry pie filling that you can buy at your local grocery store.

Provided by Sally E. Forsythe

Categories     Desserts     Pies

Yield 8

Number Of Ingredients 8

2 (8 ounce) packages cream cheese, softened
2 eggs
1 cup white sugar
1 teaspoon vanilla extract
1 cup sour cream
2 tablespoons white sugar
¼ teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust

Steps:

  • Combine cream cheese, eggs, 1 cup sugar, and 1 teaspoon vanilla in the bowl of an electric mixer. Mix on low speed until smooth. Pour filling into graham cracker crust.
  • Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove pie from oven. Raise oven temperature to 450 degrees F (230 degrees C).
  • In a small bowl, blend sour cream, 2 tablespoons sugar, and 1/4 teaspoon vanilla together. Gently spread mixture over pie.
  • Bake for five minutes before serving.

Nutrition Facts : Calories 533.2 calories, Carbohydrate 50.5 g, Cholesterol 120.8 mg, Fat 34.2 g, Fiber 0.4 g, Protein 8 g, SaturatedFat 18 g, Sodium 369.1 mg, Sugar 39.9 g

CREAM CHEESE PIE CRUST



Cream Cheese Pie Crust image

A combination of butter and cream cheese produces a forgiving crust that's supple and a joy to roll out. The cream cheese gives the crust a lovely tang. And the simple fluted edge is a traditional finishing touch. Use this recipe as a crust for our Pecan Pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch crust

Number Of Ingredients 6

2 teaspoons cold water
1 teaspoon cold cider vinegar
1 1/2 cups all-purpose flour, plus more for surface
1/2 teaspoon salt
4 ounces (1 stick) cold unsalted butter, cut into small pieces
4 ounces cold cream cheese, cut into small pieces

Steps:

  • Combine water and vinegar in a small bowl. Combine flour and salt in another bowl. Using a pastry cutter or your fingers, cut butter and cream cheese into flour mixture until mixture resembles coarse crumbs with some larger pieces remaining.
  • Add water mixture to dough in a slow, steady stream, stirring, until mixture just begins to hold together. (Alternatively, pulse ingredients in a food processor.) Turn out onto a piece of plastic wrap, and wrap. Press dough into a disk using a rolling pin. Refrigerate until firm, about 1 hour or overnight. (Dough can be frozen for up to 1 month; thaw before using.)
  • Roll dough into a 12-inch round on a lightly floured surface. Fit dough into a 9-inch pie dish. Trim edge, leaving a 1-inch overhang. Turn overhang under so that edge is flush with rim. Flute edge. Freeze until firm, about 15 minutes.
  • Make filling (see our Pecan Pie recipe).

CREAM CHEESE PIE DOUGH



Cream Cheese Pie Dough image

Make and share this Cream Cheese Pie Dough recipe from Food.com.

Provided by Pinay0618

Categories     Dessert

Time 5m

Yield 2 crusts

Number Of Ingredients 4

2 cups all-purpose flour
1 teaspoon salt
16 tablespoons cold unsalted butter, cut into cubes
8 ounces cream cheese, at room temperature, cut into cubes

Steps:

  • In a food processor, combine the flour and salt and pulse briefly to mix. Add the butter and cream cheese and pulse until the mixture just starts to come together.
  • Transfer the dough to a work surface, divide into 2 equal portions and press each portion into a flat disk. Use 1 or both dough disks immediately, or wrap in plastic wrap for future use. Can be stored in the refrigerator up to 2 days or in the freezer up to 1 month.

Nutrition Facts : Calories 1658, Fat 132.3, SaturatedFat 80.5, Cholesterol 369.2, Sodium 1542.4, Carbohydrate 100.1, Fiber 3.4, Sugar 4, Protein 20.6

CREAM CHEESE CRUST



Cream Cheese Crust image

My mom's cream cheese crust recipe is a sell out to friends and family who try her apple pie. Cream cheese adds flavor and texture to the pie.

Provided by Cathy Tagle

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Yield 8

Number Of Ingredients 3

½ cup cream cheese
1 ½ cups all-purpose flour
½ cup butter

Steps:

  • Soften cream cheese and butter and mix together incorporating flour a little at a time.
  • Roll out with a rolling pin between 2 wax papers. Transfer to a 9-inch pie plate and prick with fork before half-baking to prevent shrinkage. Bake for about 10 minutes at 350 degrees F (175 degrees C).

Nutrition Facts : Calories 237.6 calories, Carbohydrate 18.3 g, Cholesterol 46.5 mg, Fat 16.8 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 10.5 g, Sodium 125.1 mg, Sugar 0.1 g

CREAM CHEESE PASTRY DOUGH



Cream Cheese Pastry Dough image

For a novice baker, this is the most forgiving dough to work with. The cream cheese allows this pastry some elasticity but still produces tender and flaky results.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes 10 pocket pies or 1 double-crusted 10-inch pie

Number Of Ingredients 5

8 tablespoons unsalted butter, room temperature
4 ounces cream cheese, room temperature
1/4 cup heavy cream
1 1/2 cups all-purpose flour plus 2 tablespoons, plus more for rolling out the dough
1/2 teaspoon coarse salt

Steps:

  • Process the butter, cream cheese, and cream in a food processor, electric mixer, or by hand to thoroughly combine.
  • Add the flour and salt. Process just until combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into 2 pieces. Flatten into disks and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out.
  • Rub flour all over a rolling pin. Working with one dough disk at a time, place the disk on a clean, well-floured surface. Applying some pressure with the rolling pin, roll gently from the center of the dough to the top and bottom edges. Rotate the disk and roll to the top and bottom edges again. Reflour the work surface and rolling pin, turn the dough over, and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, thin but not transparent.

FLAKY CREAM CHEESE PIE CRUST



Flaky Cream Cheese Pie Crust image

This is my favorite pie crust. It took several years and over fifty tries to get it just right and is the soul of this book. It is unlike any other cream cheese pie crust because, in addition to being tender, it is also flaky. In fact, it is very similar in texture to almost as flaky but a little softer and more tender, and it browns more when baked, resulting in a rich golden color.

Provided by Rose Levy Beranbaum

Categories     Food Processor     Freeze/Chill     Pastry     Pie     Quick & Easy

Number Of Ingredients 24

Pastry for a 9-inch pie shell or a 9 1/2- or 10- by 1-inch tart shell
6 tablespoons unsalted butter, cold
1 cup + 1 tablespoon pastry flour or 1 cup (dip and sweep method) bleached all-purpose flour
1/8 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
1/8 teaspoon baking powder
1/4 cup cream cheese, cold
1 tablespoon ice water
1 1/2 teaspoons cider vinegar
Pastry for a 9-inch lattice pie, a 9-inch deep-dish pie, a 10-inch pie shell, or a 12- to 14-inch free-form tart
8 tablespoons unsalted butter, cold
1 1/3 cups + 4 teaspoons pastry flour or 1 1/3 cups (dip and sweep method) bleached all-purpose flour
1/8 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
1/8 teaspoon baking powder
one 3-ounce package cream cheese, cold
1 1/2 tablespoons ice water
1 1/2 teaspoons cider vinegar
Pastry for a two-crust 9-inch pie
12 tablespoons unsalted butter, cold
2 cups + 3 tablespoons pastry flour or 2 cups (dip and sweep method) bleached all-purpose flour
1/4 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
1/4 teaspoon baking powder
1 1/2 3-ounce packages cream cheese, cold
2 tablespoons ice water
1 tablespoon cider vinegar

Steps:

  • Food processor method:
  • Cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap and freeze it until frozen solid, at least 30 minutes. Place the flour, salt, and baking powder in a reclosable gallon-size freezer bag and freeze for at least 30 minutes.
  • Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine. Set the bag aside.
  • Cut the cream cheese into 3 or 4 pieces and add it to the flour. Process for about 20 seconds or until the mixture resembles coarse meal. Add the frozen butter cubes and pulse until none of the butter is larger than the size of a pea. (Toss with a fork to see it better.) Remove the cover and add the water and vinegar. Pulse until most of the butter is reduced to the size of small peas. The mixture will be in particles and will not hold together. Spoon it into the plastic bag. (For a double-crust pie, it is easiest to divide the mixture in half at this point.)
  • Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
  • Wrap the dough with the plastic wrap, flatten it into a disc (or discs) and refrigerate for at least 45 minutes, preferably overnight. (For a pie shell and lattice, divide it in a ratio of two thirds:one third - use about 9.5 ounces for the shell and the rest for the lattice, flattening the smaller part into a rectangle.)
  • Hand method:
  • Place a medium mixing bowl in the freezer to chill.
  • Cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap and refrigerate it for at least 30 minutes.
  • Place the flour, salt, and baking powder in a medium bowl and whisk to combine. Add the cream cheese and rub the mixture between your fingers to blend the cream cheese into the flour until it resembles coarse meal. Spoon the mixture, together with the cold butter, into a reclosable gallon-size freezer bag. Expel any air from the bag and close it. Use a rolling pin to flatten the butter into thin flakes. Place the bag in the freezer for at least 10 minutes or until the butter is very firm.
  • Transfer the mixture to the chilled bowl, scraping the sides of the bag. Set the bag aside. Sprinkle the mixture with the water and vinegar, tossing lightly with a rubber spatula. Spoon it into the plastic bag. (For a two-crust pie, it is easiest to divide the mixture in half at this point.)
  • Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
  • Wrap the dough with plastic wrap, flatten it into a disc (or discs), and refrigerate for at least 45 minutes, preferably overnight. (For a pie shell and lattice, divide it in a ratio of two thirds:one third - use about 9.5 ounces for the shell and the rest for the lattice, flattening the smaller part into a rectangle.)
  • Store:
  • Refrigerated, up to 2 days; frozen, up to 3 months.
  • Understanding
  • A classic cream cheese crust contains no water and is more tender than an all-butter crust but not at all flaky. I have found it to be so tender it is impossible to use for a lattice top and the bottom crust often develops cracks through which a filling will leak and stick to the bottom of the pan. Very little water is needed, because the cream cheese contains 51 percent water. The addition of a small amount of water connects the two gluten-forming proteins in the flour, producing the rubbery, stretchy gluten that strenghtens the structure just enough to prevent cracking when the crust bakes. This pie crust does not shrink or distort as much as an all-butter crust because there is less development of gluten. The acidity of the vinegar weakens the gluten that forms, making the crust still more tender and less likely to shrink. If desired, it can be replaced with water.
  • Cream cheese is 51 percent water and 37.7 percent fat, so 3 ounces contain 1.53 ounces (about 3 tablespoons) or water and 1.13 ounces of fat. That means that the pie crust with 6.5 ounces of flour contains the equivalent of about 4 1/2 tablespoons of water. Compared to the all-butter crust, this crust has about 1 tablespoon more water, 1.13 ounces more of fat, and .34 ounce more milk solids. The extra fat in the cream cheese coats some of the proteins in the flour, limiting the development of gluten, which would make it tougher. The milk solids add both flavor and smoothness of texture.
  • The baking powder lifts and aerates the dough slightly without weakening it, but it also makes it seem more tender.
  • In developing this recipe, I found that if not using the vinegar and baking powder to tenderize the crust, it is advisable to add one quarter of the butter together with the cream cheese when using all-purpose flour. This helps to moisture-proof it but, of course, takes away a little from the flakiness, as there is less butter available to add in larger pieces to create layers.

CREAM-CHEESE PIE CRUST



Cream-cheese Pie Crust image

Make and share this Cream-cheese Pie Crust recipe from Food.com.

Provided by Marg CaymanDesigns

Categories     Dessert

Time 15m

Yield 8 serving(s)

Number Of Ingredients 5

1 cup flour
1/2 teaspoon salt
1/3 cup vegetable shortening
1/2 cup cream cheese
2 tablespoons water

Steps:

  • Preheat the oven to 425°F if you are baking the pie shell.
  • Combine the flour and salt in a mixing bowl and stir with a fork to mix, or put into the food processor.
  • Add the shortening and cream cheese, and cut them into the flour until the mixture looks like small pebbles, it will be irregular, and some pieces will be larger than others, or process with"pulses" in a food processor.
  • Sprinkle the water evenly over the mixture, a little at a time, stirring with a fork or with"pulses" after each addition to distribute the water evenly.
  • Depending on the moisture in the cream cheese, the dough might not need all of the second tablespoon.
  • If it feels quite soft (but not sticky), and holds together in a rough ball, it is ready to roll out.
  • Shape it into a cake about 1 inch thick.
  • Dust your rolling surface and rolling pin with flour, and roll the dough into a circle about 1/2 inch thick and at least 2 inches larger than the inverted pie pan.
  • Transfer the dough to the pie pan, trim and crimp the edges, and the pie shell is ready to he filled before baking, or to be partially baked or fully baked.
  • To bake the pie shell; Prick the dough all over with a fork at 1/2-inch intervals.
  • Press a 12-inch square of heavy-duty foil snugly into the pie shell.
  • Bake for 6 minutes, then remove the foil and bake for 4 minutes more if you want a partially baked shell.
  • If the dough begins to puff or swell, push it down with the tines of a fork.
  • If you want a fully baked shell, bake for 8 to 10 minutes more, or until it is lightly browned.

Nutrition Facts : Calories 182.9, Fat 13.7, SaturatedFat 5.7, Cholesterol 15.9, Sodium 188.7, Carbohydrate 12.3, Fiber 0.4, Sugar 0.1, Protein 2.7

CREAM CHEESE PIE DOUGH



Cream Cheese Pie Dough image

Freezing cream cheese for 20 to 30 minutes makes cutting it in to small pieces easy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h

Yield Makes enough for 1 double-crusted or 2 single-crusted 9-to-10-inch pies

Number Of Ingredients 5

2 1/4 cups all-purpose flour
1 teaspoon salt
2 sticks cold unsalted butter, cut into 1/4-inch pieces
6 ounces cold cream cheese, cut into small pieces
3 to 4 tablespoons ice water

Steps:

  • Combine flour and salt in a food processor, and pulse to blend. Add butter and cream cheese, pulsing until pea-size clumps form.
  • With machine running, add water, 1 tablespoon at a time, just until mixture comes together when pressed in your hand. Divide dough into 2 pieces, and shape each into a disk. Wrap each disk in plastic wrap, and refrigerate until firm, about 45 minutes.

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