This pie crust dough is one of those recipes that you will use over and over again. It is so simple to make and gives you perfect results every time. It is great for all types of single- and double-crust pies, both sweet and savory. This recipe can be made in a stand mixer or food processor, but I prefer the stand mixer and it is the way that I always make it. I have sized this recipe to make four 9-inch pie crusts, because it freezes well and it’s always great to have some on hand for emergency baking situations (am I the only one who has those?)
This recipe works perfectly for Gluten Free crust if you use Cup4Cup Gluten Free, Better Batter GF flour, Flour King Arthur Measure for Measure or Bob’s Red Mill 1:1 Gluten Free Flour – you do not need to make any other adjustments. You can also easily make your own GF all purpose mix with these recipes.
Need a dairy free pie crust? I’ve got you covered with a vegan version of this recipe.
NEED EXTRA HELP?
Take my Free one hour, in -depth gluten free pie making class – Click here
Gluten-Free Foolproof Cream Cheese Pie Crust
Ingredients
- 224 grams unsalted butter, room temperature (2 sticks/8 ounces)
- 224 grams cream cheese, room temperature (8oz)
- 112 grams heavy cream
- 384 grams 1:1 gluten-free flour blend
- 25 grams sugar (2 tbsp, can omit for savory pies)
- 7 grams salt
Instructions
- Process the butter, cream cheese and cream in an electric mixer fitted with a paddle or in a large food processor to thoroughly combine.
- Add the flour, sugar and salt. Mix until just combined, and the dough holds together in a ball. Turn the dough out onto a lightly floured surface, and knead just enough to pull it together into a uniform ball. It should be a soft and slightly sticky dough; if it is really wet and sticky, add a small amount of flour. Do not add too much; you can always add more when rolling out if necessary.
- Divide the dough into four evenly sized pieces. Shape each piece into a disk that is approximately 1-inch thick, smoothing the edges. Cover in plastic wrap or waxed paper, and refrigerate for 30 minutes to firm up the dough, making it easier to roll out.
- You can also refrigerate the dough for up to four days -- remove from the fridge, and let it rest for 15 minutes or so before you roll it out.*
- Bake according to the directions for the pie you are making.
Love everything about this recipe! So easy to work with and so yummy. I have 4 in the freezer right now.
Better than the ones I used to make before going Gluten Free!
Hands down the best pie crust recipe I’ve ever used, including those with gluten. I spent years developing my gluten pie crust, but once I switched to this after becoming gluten free, my husband has declared he will never eat any other pie crust even though he can have gluten! It is indeed fool-proof, never a soggy bottom, and freezes beautifully. The chef nailed it on this one.
So easy to make and freezes great for future baking
This is the best pie crust! It is fool-proof and always works. My gluten eating husband raves about how tender, flaky and melt in the mouth it is.
Absolutely remarkable. My husband who can eat gluten will only eat this pie crust now. Never a Soggy Bottom. Awesome.
I used for quiche and chocolate cream pie.. no one even knows it’s GF