No Roll Cream Cheese Crust
Effortless and indulgent, this No Roll Cream Cheese Crust is perfect for bakers who want all the buttery flakiness of a homemade pie crust without the hassle of rolling. Made with softened cream cheese and cold, cubed butter, this easy crust comes together in just 10 minutes and can be pressed directly into your pie pan—no rolling pin required! The unique combination of cream cheese and butter creates a tender, flavorful dough that's subtly sweetened with a touch of sugar, making it ideal for a variety of pies, from fruit-filled classics to silky custards. With its stress-free method and all-purpose versatility, this recipe is a game-changer for pie lovers and an essential addition to your baking repertoire.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 4 ounces Cream cheese (softened)
- 8 tablespoons Unsalted butter (cold and cubed)
- 2 tablespoons Granulated sugar
- 0.25 teaspoons Salt
- 1 tablespoon Ice water
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Mix them together until evenly distributed.
Add the cold, cubed unsalted butter and softened cream cheese to the dry ingredients. Use your fingers, a pastry cutter, or a fork to cut the butter and cream cheese into the flour mixture until it resembles coarse crumbs. Small pea-sized bits of butter are ideal for a tender crust.
Drizzle 1 tablespoon of ice water over the mixture and gently mix until the dough starts to come together. Add a few more drops of ice water if necessary, but avoid adding too much to prevent a sticky dough.
Once the dough holds together when pinched, transfer it to a lightly floured surface. Form the dough into a ball and then flatten it into a thick disc. Do not knead as this will overwork the dough.
Place the dough directly into a pie pan. Use your fingers to press it evenly across the bottom and up the sides of the pan. Trim any excess dough from the edges and crimp decoratively if desired.
Refrigerate the crust for at least 30 minutes before filling or blind-baking to ensure it remains firm and flaky.
Nutrition Facts
Calories |
1872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.6 g | 171% | |
| Saturated Fat | 82.5 g | 412% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 977 mg | 42% | |
| Total Carbohydrate | 143.9 g | 52% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 4.5 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 330 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
