Yield: 1 buttery, flakey crust for 9″ pie pan
*Vegan option at very bottom of recipe.
• 9.75 oz Pie Crust Mix
• 4 oz butter, cold
• 4 oz cream cheese, cold
• 1-2 TBSP cold water, if necessary
Preheat oven to 350°F if you plan to par-bake crusts and/or bake pies same day.
1. Place pie crust mix in the bowl of a stand mixer fitted with paddle attachment.
2. Cut butter and cream cheese into ½-inch cubes. Add butter and cream cheese cubes to dry ingredients and beat on medium-low until cubes start to break down into grape and pea size pieces. The mixture should resemble course meal. Do not over mix or beat on too high of a speed, you do not want to totally break down butter or cream cheese cubes.
3. With mixer running on low, slowly add water 1 tsp at a time until the dough just barely starts to come together and pulls away just slightly from the side of the bowl. Every batch is little different so don’t fret if you use 1 tsp of water with one dough and 1 TBSP with another. Dough will look a little moist and still a bit crumbly at this point. If you pinch some of the crumbly dough together and it holds, then you have enough water. If not, add more a little at a time. You do not want to add any more water than is absolutely necessary.
4. Remove dough from bowl and form into a ball. Wrap the ball in plastic wrap and smoosh into the shape of a disk. Refrigerate for at least two hours before using, best if it sits overnight.
To roll the dough for pie crusts, lay a piece of parchment paper on work surface. Place chilled disk on paper and then lay another piece of parchment paper over it. Roll the dough into a circle/oval approximately 15-inch wide. Remove the top sheet of parchment paper and carefully transfer dough into a 9-inch pie pan by placing the pie pan upside down on the dough and then flipping the two right simultaneously. Remove the remaining sheet of parchment.
Push dough down into the pan so it lines the bottom and sides. If the dough splits or breaks apart just massage it back together. Trim the dough edges to about ½” over hang. Tuck the overhang under and pinch the dough into a decorative finish. You can also use a fork here to create an easy, fun design.
Preheat oven to 350°F, half fan.
1. Refrigerate pie dough in pie pan for 15–30 minutes until it hardens. This is a very important step as it makes sure the butter pockets do not melt right out of the dough when baking causing it to loose structure.
2. Remove from fridge and place a half sheet of parchment paper on the pie dough and then place an 8-inch cake pan on top of the parchment and nestle into the dough. You can use pie weights here as well as rice or dried beans. The purpose of pie weights is to help the dough hold its shape while baking.
3. Bake crust for 20 minutes or until light golden brown around edges.
4. Let pie crust cool before filling.
*Substitute vegan butter for regular butter and vegan cream cheese for regular cream cheese. I use Mykonos butter and Tofutti cream cheese. I find that both of these products are more stable than others when refrigerated and thus make for more structured dough. Vegan pie doughs are more difficult to work with than regular, you may need to massage the dough more to get it to stick together and it is very vital that the dough is hard as a rock before baking.