Rose Levy Beranbaum's Perfectly Flaky & Tender Cream Cheese Pie Crust

August 2, 2016

Test Kitchen-Approved

Author Notes: This recipe was published in Rose Levy Beranbaum's The Pie and Pastry Bible. Here, we have a streamlined version, adapted by Amanda Hesser and published in A New Way to Dinner. Food52

Makes: dough for a 9-inch standard pie crust

Ingredients

  • 1 1/3 cups (165 grams) bleached all-purpose flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon baking powder
  • 1/2 cup (110 grams) unsalted butter, cold, cut into cubes
  • 3 ounces (85 grams) cream cheese, cold, cut into cubes
  • 1 1/2 tablespoons heavy cream or water (Rose uses heavy cream, Amanda uses water)
  • 1 1/2 teaspoons cider vinegar
In This Recipe

Directions

  1. Place the flour, salt, and baking powder in a food processor with the metal blade and process for a few seconds to combine. Add the cream cheese to the flour. Process for about 20 seconds or until the mixture resembles coarse meal. Add the butter and pulse until none of the butter is larger than the size of a pea.
  2. Now add the water and vinegar. Pulse until most of the butter is reduced to the size of small peas, and the mixture holds together when pressed between two fingers. Pour the mixture onto a work surface, knead it together and press into a flat disk.
  3. Wrap the dough with plastic wrap, and refrigerate for at least 45 minutes, preferably overnight.
  4. Roll out your dough and transfer it to the pie plate. Rose recommends covering it and refrigerating it again: It's ideal to chill it—try for overnight, but even a half-hour or an hour will make a difference—before filling it. You can also bake the pie dough directly from frozen: Chill the dough disc, roll it out, place it in the pie tin, then freeze the whole thing. (Don't put a Pyrex or ceramic dish directly on the oven rack—use a baking sheet to diffuse the heat and ensure your pan does not crack).

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Reviews (6) Questions (1)

6 Reviews

22jessi11 November 16, 2017
what Temperature and how long am I suppose to cook it??
 
22jessi11 November 16, 2017
what Temperature and how long am I suppose to cook it??
 
Ludy G. October 8, 2017
I am sorry, but I have been making pie crusts for 40 years, and this is, hands down, the worst one I have ever made. The dough didn't come together, no matter how much I kneaded it; I had to start spritzing it. It separated in the pie plate during cooking, and left large holes. The rim was horrible. Followed the directions to a tee, and didn't do anything wrong. I do not recommend trying this. So much work....for bad results.
 
Smaug August 16, 2018
I only made this recipe once. I didn't like it very much- too soft for my taste, mainly- but functionally it was great; easiest crust to handle that I've come across. I used an alternate method from her book, where the dough is mixed and assembled in a plastic bag- pretty bizarre, but it worked.
 
Dejanira C. October 13, 2016
Could you please add temperature and baking time? Thank you!
 
AMGenco August 17, 2016
Delicious. I could definitely taste the slight tang of the cream cheese in the final pie and I loved it! By the end of step 2 the dough seemed too dry but I wrapped it up and it rolled out just fine later that day, so keep the faith.