Page 99 - Pie Squared

CREAM CHEESE CRUST

For a Double- or a Single-Crust Slab Pie

This tender, slightly tangy crust snuggles up to both sweet and
savory fillings. It’s sturdy enough to cut shapes, loves a good crimp,
stands tall on the sides, and shines under an egg wash. Use full-fat
cream cheese in a block, not whipped. (See here to make the dough

by hand or in a stand mixer.)

FOR A DOUBLE CRUST

2½ cups plus 2 tablespoons (325 g) all-purpose flour

8 tablespoons (113 g) unsalted butter, cubed and frozen for 20 minutes

8 tablespoons (113 g) cream cheese, cubed and refrigerated for 20 minutes
¼ teaspoon kosher salt

½ cup (120 ml) ice water

FOR A SINGLE CRUST
1⅓ cups (160 g) all-purpose flour

4 tablespoons (56 g) unsalted butter, cubed and frozen for 20 minutes

4 tablespoons (56 g) cream cheese, cubed and refrigerated for 20 minutes

⅛ teaspoon kosher salt

¼ cup (60 ml) ice water

Place the work bowl of the food processor on the scale, set the scale
to zero, and weigh the flour into the bowl. Weigh in the butter, then
the cream cheese; add the salt. Move the bowl to the food processor

base, insert the metal blade, cover, and use the Pulse function to cut
the flour, butter, and cream cheese into flour-covered, pea-sized
pieces, about 15 quick pulses. Add the ice water all at once and