This flaky and tender pie crust is marvelous. It should be: It’s inspired by a recipe from Rose Levy Beranbaum. It’s easy enough for beginners and never fails to turn out a crust that’s both buttery and tender, which can be a tricky balance to achieve. And yet, this recipe ensures you do so with ease.
Flaky and Tender Pie Crust
- 1 1/3 cups plus 4 teaspoons pastry flour* (or substitute bleached all-purpose flour), plus more for the work surface
- 1/8 teaspoon fine sea salt
- 1/8 teaspoon baking powder
- One package cream cheese, chilled and cut into quarters
- 8 tablespoons unsalted butter, frozen and cut into 1/2-inch dice
- 2 tablespoons heavy cream
- 2 teaspoons cider vinegar
- In a food processor, combine the flour, salt, and baking powder and process until blended.
- Add the cream cheese and process until a coarse dough forms.
- Add the butter and pulse just until crumbs of dough that are the size of peanuts form.
- Add the cream and vinegar and pulse until the chunks of butter are the size of peas.
- Scrape the dough onto a lightly floured work surface and gently press the dough until it holds together in a smooth, flat disk.
- Wrap the dough in plastic wrap and refrigerate for 45 minutes before rolling it out according to your recipe.
Pastry Flour SubstituteIf you don’t have pastry flour, to achieve the same tenderness in your pie crust, use a blend of bleached all-purpose flour and cake flour. For every cup of pastry flour required, use 2/3 cup all-purpose flour and 1/3 cup cake flour.
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Nutrition information is automatically calculated, so should only be used as an approximation.