Langan's absolutely genius pie crust addition? Cream cheese.
4 Reasons You'll Love Cream Cheese Pie Crust
“Because cream cheese is an emulsion, and about 50% water, it brings this dough together easily and makes for a malleable and easy-to-handle final dough," explains Langan. That built-in moisture means you don’t have to guess how much water is “enough,” a common pitfall in traditional pie dough making.
2. It tastes better
Flavor-wise, cream cheese adds a subtle tang that makes the crust delicious on its own, something Langan says is rare (and we agree!). “I find that it’s common for people to leave the crimped crust of a pie on their plate,” he explains, “but the cream cheese as well as the balance of salt and sugar make this pie crust truly delicious on its own, so you'll want to eat it.”
4. It's all-purpose
Langan gives this crust the green light for sweet or savory uses—whatever your heart desires. “I use this recipe for everything,” he shares. “Chicken pot pie throughout the winter, apple pie, pumpkin pie, cutouts and decorations—this is my go-to as-is. No changes needed.”Related: The Clever Butter Trick That Will Make Making Pies So Much Easier
Ingredients Needed for Cream Cheese Pie Crust
You’ll need 2 1/2 cups of all-purpose flour, 2 tablespoons light brown sugar, 1 1/4 teaspoons fine salt, 14 tablespoons cold unsalted butter cut into 1/2-inch cubes, 4 ounces cold full-fat cream cheese cut into 1-inch cubes, and 2 1/2 tablespoons cold water.A couple of notes on ingredients here: Langan says if you plan to use the dough for a savory pie, don’t worry about the small amount of sugar in it—it won’t make the dough overly sweet. “The sugar adds tenderness, helps browning and adds flavor, but doesn't make this sweet to the tongue,” he says. He also prefers block cream cheese over whipped, and says he gets that questions a ton. “Whipped cream cheese is wonderful for topping bagels, but the additional air and stabilizers/add-ins can become a wild card…Block cream cheese is standard,” he explains.Related: The Super Smart Store-Bought Pie Crust Trick We Wish We’d Known About Sooner
How To Make Cream Cheese Pie Crust
Drizzle the cold water into the bowl and mix on low for another 10 to 15 seconds, just until small clumps start forming. (Langan describes them as looking “a bit like popcorn.”) Turn the mixture out onto your work surface and bring everything together into a mound. Press and knead it 3 or 4 times until the dough becomes cohesive with no dry spots.
For a double-crust or lattice pie, divide the dough into two portions: Two-thirds of the dough for one disk and one-third of the dough for the second. For two single-crust pies, divide the dough evenly. Press each portion into a 1/2-inch thick disk, wrap in plastic, and chill for at least two hours or up to two days. The dough also freezes beautifully for up to two months, Langan says.
View this post on Instagram2. Don’t be afraid to handle
This dough is sturdier, more flexible and less crack-prone than traditional pie crust recipes, so don’t be afraid to handle it a little more.
3. Don't forget to chill
Related: The Simple Pie Crust Trick That Fans Are Calling ‘Brilliant’
Cream Cheese Pie Crust: My Honest Thoughts
Courtesy of Jessica Wrubel
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Dan Langan, cookbook author and TV baking personalityHence then, the article about the absolutely genius ingredient you should be adding to your pie crust was published today ( ) and is available on Parade ( Saudi Arabia ) The editorial team at PressBee has edited and verified it, and it may have been modified, fully republished, or quoted. You can read and follow the updates of this news or article from its original source.
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