Flaky and Tender Pie Crust

This flaky and tender pie crust is an incredibly easy, never fail pie crust recipe that boasts butter galore for flakiness as well as cream cheese for tenderness.

Flaky and Tender Pie Crust Recipe

This flaky and tender pie crust makes us thankful. And not just for pie. We’re also thankful for Rose Levy Beranbaum, who created this recipe. 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. Originally published March 20, 2012.Renee Schettler Rossi

Flaky and Tender Pie Crust Recipe

  • Quick Glance
  • 15 M
  • 1 H
  • Makes enough for 1 pie

Ingredients

  • 1 1/3 cups plus 4 teaspoons (6.5 ounces or 184 grams) 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, preferably Rumford or another brand that doesn’t contain aluminum, which has a bitter taste
  • One 3-ounce package (85 grams) cream cheese, chilled and cut into 4 portions
  • 8 tablespoons (4 ounces/113 grams) unsalted butter, frozen and cut into 1/2-inch dice
  • 2 tablespoons heavy cream
  • 2 teaspoons cider vinegar

Directions

  • 1. 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.
  • 2. Scrape the dough onto a lightly floured work surface. Place each hand in a latex glove or a large resealable plastic bag 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 Substitute

  • If 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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