Cream Cheese Pastry Dough
One 9-inch single pie crust or eight 3-inch tart or individual pie shells This deliciously rich, slightly tangy dough makes excellent tart shells or turnovers.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 cup (125g) all-purpose flour
- ¼ teaspoon salt
- 1 stick (4 oz or 115g) cold unsalted butter, cut into cubes
- 4 ounces (115g) cold cream cheese, cut into cubes
Let's Cook
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Step 1.
Whisk together in a medium bowl: 1 cup (125g) all-purpose flour; ¼ teaspoon salt
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Step 2.
Cut in until well blended: 1 stick (4 oz or 115g) cold unsalted butter, cut into cubes; 4 ounces (115g) cold cream cheese, cut into cubes
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Step 3.
Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
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Step 4.
Roll out as described in Rolling Pie Dough and prepare as directed in Lining a Pie or Tart Pan with Dough. To fill and bake, see individual recipes. For a baked shell, see About Blind Baking Crusts.
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Step 5.
To use for individual pies or tarts, divide the dough into 8 pieces and roll out. Line muffin tins or 3-inch tartlet pans or rings with dough and freeze for 15 minutes or refrigerate for 1 hour. Blind bake at 375°F for 15 to 20 minutes or until dry to the touch and golden brown.