← Back to Search Results
Surefire Cream Cheese Crust

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Ease of mixing and tenderness are the main characteristics of this crust. It’s as simple to prepare as the most basic cookie dough and the result truly earns the right to be called foolproof. Using cold cream cheese produces a soft but not sticky dough. Cutting up the cream cheese makes it easier to blend.

Ingredients

  • 1 cup unbleached all purpose flour
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 3 ounces cold cream cheese cut into 3 pieces

Directions

1. Sift the flour and salt together into a small bowl and set aside. In a large bowl and using an electric mixer on low speed, beat the butter and cream cheese until smoothly blended, about 45 seconds. Mix in the flour mixture until the dough holds together and forms large clumps that come away from the sides of the bowl, about 30 seconds.

Or, use a large spoon to stir the butter and cream cheese together until smoothly blended, then add the flour and salt and continue stirring until clumps of smooth dough form.

2. Form the dough into a smooth ball, flatten it into a 6-inch disk, wrap it in plastic wrap, and refrigerate for 30 minutes or as long as overnight. The dough is now ready to roll and use in the recipes.

Variation: To make 2 crusts double the ingredients.

Notes

Steps Ahead: The dough can be refrigerated overnight but it will have to sit at room temperature until it is soft enough to roll easily. This can take as long as 1 hour in a cool kitchen. The dough can be wrapped tightly in plastic wrap and aluminum foil and frozen for up to 1 month. Defrost the wrapped dough in the refrigerator overnight and let it sit at room temperature until it is soft enough to roll easily.


© 2006 Elinor Klivans

Note from Cookstr's Editors

Nutritional information is based on 8 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

195kcal (10%)
16mg (2%)
0mg (0%)
136mcg RAE (5%)
35mg
5mg
2g
0g
0g
12g
42mg (14%)
109mg (5%)
9g (47%)
15g (23%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

west-coast-cooking West Coast Cooking
by Greg Atkinson
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
flavor Flavor
by Rocco DiSpirito
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
american-masala American Masala
by Suvir Saran
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
lucid-food Lucid Food
by Louisa Shafia
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?