Cream Cheese Pastry for Single Crust 9-inch Pie




1 pie shell





  • 6 Tablespoons (¾ stick) Challenge Unsalted Butter
  • 4 ounces cream cheese
  • 1 cup + 2 Tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 1 Tablespoon very cold water



  • 1

    Cut butter into ½ inch cubes and freeze for best results.

  • 2

    Combine flour and salt in food processor with knife blade attachment and process for about 10 seconds.

  • 3

    Cut Cream cheese into ½ inch pieces.

  • 4

    Add cold butter and cream cheese cubes; process by pulsing approximately 8 to 10 times or until most of the butter is about pea-sized. Do not over mix.

  • 5

    Add water through food chute with processor running. Add only enough water to moisten so dough begins to clump. This will take only a few seconds. Do not allow the dough to gather into a single mass. Stop the processor and remove the top and chute even if not all the water has run through.

  • 6

    Form into a 4-5 inch disk, wrap in plastic wrap and refrigerate for at least 30 minutes before rolling. This will make the dough more elastic and easier to handle. (Dough will keep several days in the refrigerator or several months in the freezer, but will need to be tempered before rolling.)

  • 7

    Roll out dough on a lightly floured surface, into a 12-inch round; fit pastry into a 9-inch pie pan. Trim away excess allowing ½ to ¾ inch over hang. Fold dough edge under and crimp or flute. For best results, freeze crust before filling or baking.

  • 8

    Bake or fill according to recipe directions.


  • !

    This recipe uses the food processor method.

More Recipes