An easy pie crust with a slight tang to it, I like to use this with my chicken pot pie recipe. It can also be made without the thyme for sweet recipes. The butter should be very cold. I cube it, then put it back in the fridge about 10 minutes to chill. Also the cream cheese warms up quickly so don’t cube it until you prep your mise en place. You can make this by hand, but if you have a food processor, it makes speedy work. This recipe will make two 9″ double pie crusts. Divide and freeze, well wrapped, what you don’t need for a quick pie later.
568 g flour
17 g salt
5 g baking powder
3 g dried thyme
340 g butter, cold + cubed
256 g cream cheese, cold + cubed
56 g heavy cream
28 g cider vinegar
- Combine flour, salt, baking powder, and dried thyme together in a food processor. Pulse a couple of times to aerate.
- Add the cold butter and cream cheese all at once. Pulse until the butter is pea-sized.
- Add half the heavy cream and half the vinegar to the flour mixture. Pulse 2 times. Add the rest of the heavy cream and vinegar and pulse 2-4 more times until everything is just starting to come together, but is still loose.
- Place the dough on a work surface and gather to combine. Flatten it until it is about 3 cm/ 1 in thick.
- Fold the dough over twice like you are folding a letter, wrap in plastic wrap, and place on a baking sheet.
- Place in the refrigerator to rest for at least a couple of hours, preferably overnight.