Flaky Cream Cheese Dough
A great flaky pastry made with cream cheese and butter, sturdy enough to roll, cut, and shape for hand pies and forgiving as a full-size pie crust.
servings
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Ingredients
- 13 ¾ oz all purpose flour (2 ¾ cups, see note)
- 1 tablespoon granulated sugar
- 1 teaspoon table salt
- 4 oz cream cheese (cut into 1" chunks)
- 4 oz unsalted butter (cold and cut into ¼" cubes)
- 4 oz cold water (½ cup)
Instructions
- Whisk together 13 ¾ oz all purpose flour, 1 tablespoon granulated sugar and 1 teaspoon table salt in a mixing bowl or the bowl of a food processor.
- Toss in 4 oz cream cheese. Using your fingers, mix the cream cheese into the flour until it resembles coarse corn meal. If using a food processor pulse until the cream cheese is incorporated into the flour and looks like a rough powder.
- Toss 4 oz unsalted butter into the flour and use your fingers to flatten the cubes to large, thin flake. Allow the flakes to break up into slightly smaller pieces. Work quickly so the butter doesn't get warm. Don't break the butter down completely. There should be some large flakes remaining. If using a food processor, pulse the mixture until the butter is mostly broken down but some small lumps remain.
- Pour 4 oz cold water onto the flour all at once and toss to combine. Gently work the dough just until it comes together. If using a food processor, pulse until the dough comes together in large clumps. Finish combining the dough by hand.
- Flatten the dough to about 1/2" thick then fold in half and fold it again. Compact the dough to form a cohesive disc or rectangle shape. Wrap and refrigerate for at least 2 hours before rolling.
- The dough can be refrigerated for 2 days or frozen for up to 3 months.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
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