Sourdough Cream Cheese Pie Crust: Tender, Flaky and Perfect for Sweet or Savoury Pies
Sourdough Cream Cheese Pie Crust
You have got to try adding cream cheese to your pie crust.
It is one of those small changes that makes a noticeable difference. The cream cheese adds tenderness, great flavour, and a bit of extra structure so the crust holds up beautifully to generous fillings.
That sturdiness is especially helpful for deep-dish savoury pies like turkey pot pie, where the filling is thick and plentiful. But it works just as well for sweet pies too.
I also love that this dough rolls easily and behaves well. It does not tear easily and it holds its shape nicely when baked.
The recipe makes six discs, which means you can make three double-crust pies or six single crust pies. I almost always freeze the extra discs so pie dough is ready whenever I want to bake something.
It is perfect for:
• savoury pies
• fruit pies
• galettes
• hand pies
• slab pies
Once you try it, it may become your go-to pie crust.
Sourdough Cream Cheese Pie Crust: Tender, Flaky and Perfect for Sweet or Savoury Pies
Add cream cheese to your pie crust for better flavour, tenderness, and structure. This sourdough cream cheese pie crust rolls beautifully and holds up perfectly to both savoury pies and sweet fillings.
Author:
Shannon Peckford
Ingredients
444 g all purpose flour (3 2/3 cups)
200 g whole wheat flour (1 1/3 cups)
15 g sea salt (2 1/2 tsp)
454 g cold butter, cubed (2 cups) OR half butter and half Tenderflake lard for a flakier crust
226 g cream cheese, cubed (1 cup)
250 g sourdough starter discard (1 cup)
50 to 100 ice water, as needed (3 to 6 tbsp)
Directions
Add flours and salt to the bowl of a food processor. Pulse to combine.
Add cold butter and cream cheese. Pulse briefly until crumbly. Work quickly and do not overprocess.
Or use a pastry blender, if mixing by hand.
Combine starter discard with 50 g water. Drizzle into the processor while pulsing. Add additional water only as needed until the dough just begins to come together.
Turn dough onto the counter and gently bring it together without overworking.
Divide into 6 equal portions. Shape into discs.
Wrap tightly and refrigerate at least 1 hour before rolling.
Discs may also be frozen for up to 3 months. Thaw overnight in the refrigerator before using.
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