No-Fear Pie Crust

Blind Baked Pie Crust

Adapted from the Cook’s Country TV free website: No-Fear Pie Crust
Makes one 9-inch Pie Shell.

Believe me when I say that making pie dough is one of the toughest things to do consistently in the kitchen.  I have been trying to make pie dough for over five years and it always seems to come out differently each time I do it.  Of course, over that five years I could never seem to stick with one pie dough recipe.

Until this one.  This pie dough seems to break all the rules and still come out flaky and tender.  The magic ingredient is cream cheese.

The pie dough can go right from the mixer to the pie plate and be pressed into place.  No rolling the dough out.  No chilling the dough after mixing.  And for a make ahead, you can keep the dough in the refrigerator for up to two day or in the freezer for up to one month (double wrap the dough if you freeze it).

If you freeze it, let it thaw out in the refrigerator over night and then bring to room temperature before proceeding.  Also, once baked and cooled, the shell can be wrapped tightly in plastic and stored at room temperature for up to one day.

This is a great solution to consistent pie dough.  Give it a try.

Recipe follows.

Ingredients

1-1/4 cups all-purpose flour

2 tablespoons sugar

1/4 teaspoon table salt

8 tablespoons unsalted butter (1 stick), softened but still cool

2 ounces cream cheese , softened but still cool

Directions

Preheat oven to 325 degrees F.

  1. Lightly coat 9-inch Pyrex pie plate with cooking spray.
  2. Whisk flour, sugar, and salt together in bowl.
  3. With electric mixer at medium-high speed, beat butter and cream cheese in large bowl, stopping once or twice to scrape down beater and sides of bowl, until completely homogeneous, about 2 minutes.
  4. Add flour mixture and combine on medium-low until mixture resembles coarse cornmeal, about 20 seconds.
  5. Scrape down sides of bowl. Increase mixer speed to medium-high and beat until dough begins to just come together and form large clumps, about 30 seconds.
  6. Reserve three tablespoons of dough. This is important because it will be used to make the fluted rim of the pie crust.
  7. Turn remaining dough onto lightly floured surface, gather into ball, and flatten into 6-inch disk. Transfer disk to greased pie plate.
  8. Press dough evenly over bottom of pie plate toward sides, using heel of your hand.
  9. Hold plate up to light to ensure that dough is evenly distributed.  With your fingertips, continue to work dough over bottom of plate and up sides until evenly distributed.
  10. On floured surface, roll reserved dough into 12-inch rope.
  11. Divide into three pieces, roll each piece into eight-inch rope, and form fluted edge that comes sightly above the rim of the pie plate.
  12. Wrap in plastic and refrigerate at least one hour.
  13. Adjust oven rack to middle position.
  14. Lightly prick bottom of crust with fork. Do not prick all the way through the crust because some very liquid pie filling may leak through the crust.
  15. Bake until golden brown, 35 to 40 minutes.
  16. Cool on wire rack. (If large bubbles form, wait until crust is fully baked, then gently press on bubbles with kitchen towel. Bubbles will settle as crust cools.)
  17. Some pie recipes call for a warm pie crust.  Others will ask you to completely cool the crust first.  Read the pie recipe completely to find out which way to go.
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6 Responses to “No-Fear Pie Crust”


  1. 1 Laurel November 16, 2012 at 8:00 am

    Can I fill and bake a pie using this crust? Or can it only be used as a pastry shell for chilled pies?

    • 2 Darian Harder August 25, 2013 at 4:04 am

      Since he’s not answering out questions…I’m thinking you could, you just wouldn’t bake it all the way before filling the crust and then put it back in the oven. (http://youtu.be/0KzAxaVMOVA). Let me know how this works. Now you have me worried.

    • 3 Darian Harder September 5, 2013 at 6:14 pm

      Laurel, I asked CC about this question. After several weeks I got the following reply from them “We only used the recipe for chilled pies, as we only developed the recipe to be baked once. Most pies that you are talking about (berries, quiches, etc.) require the crust to be baked first without the filling, and then again after being filled. Since we didn’t test any other method, we cannot give you any information. Feel free to experiment, but we can’t guarantee the quality of your dish.” Hope this helps.

  2. 4 Darian Harder April 19, 2013 at 10:27 am

    I’ve made this crust many times, it is really easy. The hardest part, I find though is the rope for the fluted edge. I still cannot figure out how to keep it from breaking when it comes out of the oven. Anybody have any ideas?

  3. 5 www.recipes.gs November 9, 2015 at 2:14 am

    Asking questions are genuinely nice thing if you are not understanding anything fully, except this article provides nice understanding even.


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