Recipe: Cream Cheese Pie Dough

A Plum Slab Pie that Evan made using Jullapat’s cream cheese dough

On this month’s piecast, Cooks County‘s Roxana Jullapat shares her recipe for cream cheese pie dough. She says it’s incredibly simple – perfect for a beginner, and delicious for anyone.

The envelope-folding motion she describes below creates a flaky, layered crust.

Recipe: Cream Cheese Pie Dough

(From Roxana Jullapat of Cooks County)

1 pound flour

1 pound cream cheese

1 pound butter

In the electric mixer, fitted with the paddle attachment, combine the cream cheese, butter, and flour, and mix at low speed until a shaggy and sticky dough forms. Be careful not to over mix. The dough doesn’t have to form a homogeneous mixture.

Flour a working surface generously. Roll the dough into a rough square or rectangle and fold the dough onto itself in thirds, using an envelope fold: think of your dough a letter you’re putting inside an envelope.

When you assemble the dough, crimp the dough extra hard because the cream cheese tends to make it a little puffy.