Flaky cream cheese pie crust from The Pie and Pastry Bible by Rose Levy Beranbaum

  • apple cider vinegar
  • cream cheese
  • store-cupboard ingredients
  • pastry flour
  • EYB Comments

    See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • ashallen on November 22, 2019

    This crust didn't turn out well for me. I think user error was part of the problem - it seemed like I didn't let the dough warm up sufficiently after chilling. When I tried rolling it out, multiple small cracks formed in the pastry which then widened during baking and allowed my tart filling to leak through. But I also didn't care for the flavor of the baked crust - it seemed a bit too salty and something about the taste reminded me of crackers!

  • Bloominanglophile on January 18, 2018

    I used this recipe as it was suggested for the Cherry Lattice Pie. I think it was fine--didn't really have any glaring shrinkage issues, and the crust was fairly easy to roll out. I can't really say that it made a difference in the pie--I would have enjoyed it just as much if I had used Martha Stewart's Pate Brisee recipe (my go to) instead.

  • Frogcake on November 13, 2016

    Just looking at the proportions of flour to butter to water, I think Trisha is correct about the cause for shrinkage. I compared this recipe to the one that I routinely use (Martha Stewart's basic pie crust) and find that Rose's recipe falls short on the proportions for a crust that is light, flakey, and tender. I believe a pie crust recipe needs to stay simple because the focus should be on the filling. So I think I will stick with Martha's recipe, which never shrinks, is easy to work with, and has a buttery, flakey taste.

  • TrishaCP on March 27, 2016

    This recipe has been successful for many folks per multiple online postings, but it was a complete disaster for me. All was fine (I followed all instructions) until I blind baked the dough, when half of the pie slumped into the middle of the pie plate. I had rolled it, crimped it and left it in the refrigerator overnight so it should have been cold enough-I generally use Pyrex so will not freeze and put a crust into a hot oven (though I will with tart crusts). Would love to hear from anyone else who has used this recipe-at least one other Epicurious user had the same problem that I did. My guess is that the butter and cream cheese combo may cause some issues- apparently many people have some shrinkage with this crust (though RLB says this one is supposed to hold the shape well). I would attempt this again but with a double crust pie only.

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