Cream Cheese Pie Crust / Pastry

Cream Cheese Pie Crust1

Flaky pastry and so rich in flavor. Perfect for recipes needing a savory crust like quiche, empanadas, or chicken pot pie.

Cream Cheese Pie Crust1

Cream Cheese Pie Crust / Pastry
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Serves: 8
Flaky pastry and flavorful. Perfect for recipes needing a savory crust like quiche, empanadas, or chicken pot pie.
Ingredients
  • ¼ cup butter, cubed & chilled
  • ¼ cup GF shortening, cubed & chilled
  • ½ cup GF cream cheese, softened & mashed smooth
  • 1 cup GFC All-Purpose Flour Blend for Baking
  • 1 tsp sugar, optional
  • 1 tsp xanthan gum
  • ¼ tsp salt
Instructions
  1. Combine all ingredients in a food processor and pulse for 18 to 20 seconds, until finely crumbled. Small bits of butter and shortening are fine - you don't want it completely smooth and creamed.
  2. Test dough by pinching with fingers - it should hold together. Since the cream cheese has quite a bit of moisture in it already, this recipe doesn't require the addition of water to help the dough come together.
  3. Shape into a ball, wrap in plastic wrap and chill for 1 hour.
  4. Roll out dough to size on a floured surface. Place pastry into a greased pie plate, and trim edges with a sharp knife. Pinch to form a decorative edge if desired.
  5. Place pie plate in fridge for 30 minutes, to chill dough again after handling. Then bake at 350°F for 20-30 minutes, or until just starting to turn golden.
Notes
*Omit sugar for savory pastry crusts

 

 

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