A Baker's Pie Crust

A Baker's Pie Crust

There's no need to fold the crust, plus you only need one bowl. You can easily make a pie crust with nice layers. Even after some time this crust remains crispy, so this recipe is a keeper. Since cream cheese is used in it, this authentic pie crust has a rich flavor just like the one you get from a bakery.

Ingredients: for 8 to 10 mini-pies about the size of your palm or 1 double pie crust

300 g
Cream cheese
100 g
Butter (unsalted)
250 g
2 pinches
Cold water
50 ml


1. Sift the flour and salt together into a bowl. Add the chilled cream cheese and butter, and break them up with a fork while coating them with the flour.
2. When the lumps have become small, break up the rest of the lumps with the back of the fork. When it looks crumbly all over as shown in the photo, it's ready.
3. Make a well in the middle and pour in the chilled water. Gather the flour mixture into the middle, and press down with your palms (don't knead it) to form into one mass.
4. The dough should be crumbly, not smooth. Wrap in plastic film and leave to rest in the refrigerator for 2 hours or more. The pie crust dough is done.
5. Roll out the filling and wrap any filling you like in it. Brush with egg wash and bake until golden brown. Bake for 10 minutes at 200°C, then lower the temperature to 180°C and bake for another 15 to 18 minutes.
6. Notes: Roll the rested dough out a little, and fold into thirds. Roll out and fold again, for a total of 3 times. You can omit this step, but this will result in a pie crust with very nice layers. Even a tough pie crust will become tender and easy to handle.
7. I combined the cream cheese left over from making the crust with homemade jam to make the filling.
8. I tried making a mille feuille pie with honey lemon and custard. (Recipe ID: 348513)
9. Make a variety of pies and arrange them in a basket as a gift.

Story Behind this Recipe

The pie crust recipe in a cookbook I had was too sticky and hard to work, so I adapted it using a crispy biscuit recipe that I had. I used 300 g of medium-strength or all-purpose flour this time. I tried various ratios of flours, but this recipe worked well with all cake flour or 100 g of bread flour + 200 g of cake flour too. The pie is still crispy the next day.