Cream Cheese Pie Dough

Recipe shared by Anna’s friend, Cate, from the cookbook “Tartine All Day: Modern Recipes for the Home Cook” which states, “This is a favorite all-purpose dough, inspired by a classic rugelach, in which cream cheese combines with butter to make an extra pliable and slightly tangy dough. Rugelach is an Ashkenazi Jewish sweet with roots in Eastern Europe. The dough is usually spread with a filling of raisins or nuts and rolled into crescents. Because the dough is half the treat and is meant to be both tender and durable, I saw the potential for a gluten-free version to become a successful all-purpose pastry. I credit gluten-free cook and author Shauna James Ahern for the basic ratio of flours in this recipe, which is a blend that I’ve found works best for a variety of uses. Given its versatility, it is a dough that I find myself using again and again–a go-to for pies, galettes, bars, and even savory pastries.”

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Cream Cheese Pie Dough

  • Total time: 2 Hours 30 Minutes
  • Servings: 2 Pie Crusts

Ingredients

  • 3/4 Cup plus 1 Tbsp (115g) Brown Rice Flour
  • 1/3 Cup (60g) Potato Starch
  • 1/2 Cup (60g) Tapioca Flour/Starch
  • 1 1/2 Cups (180g) Oat Flour
  • 1 Cup (8oz/227g) Cream Cheese, very cold
  • 1 Cup (220g) Unsalted Butter, very cold, cut into 1/4-inch-thick slices
  • 1 tsp Sea Salt
  • Cornstarch or Tapioca Flour/Starch, for rolling

Directions

  • 1)

    In the bowl of a food processor fitted with the metal blade, combine the brown rice flour, potato starch, tapioca flour/starch, and oat flour. Blend to mix well.

  • 2)

    Add the cream cheese, butter, and salt. Pulse approximately 15 times and then let the food processor run just until the dough begins to come together in a ball but is not completely smooth, about 20 seconds. You should still be able to see some butter and cream cheese chunks.

  • 3)

    Divide the dough into 2 equal balls and shape each ball into a disk about 1 inch thick. Wrap well in plastic wrap and chill for at least 2 hours or for up to overnight.

  • 4)

    To roll out, place a dough disk on a surface lightly dusted with cornstarch or tapioca flour/starch. Roll to 1/8 inch thick, rolling from the center evenly out in all directions. Dust with additional cornstarch or tapioca flour/starch as needed to discourage sticking. Cut out a circle or rectangle 2 inches larger than the pan the recipe calls for. Carefully lift and transfer to the pan, easing the dough into the bottom and sides. Do not stretch or press too firmly, or it will shrink during baking. If the dough tears, just patch it, pressing gently to adhere. Trim the dough level with the top of the pan. (Leftover dough scraps can be frozen for future use or used as a simple cookie dough.) Place the dough shell in the refrigerator to chill for 15 minutes.

  • 5)

    Preheat the oven to 325°F.

  • 6)

    Using a fork, prick the bottom of the dough shell approximately every 2 inches. For a partially baked shell, bake for 5 to 10 minutes, depending on the size of the dough shell, until lightly golden and dry. For a fully baked shell, continue baking for an additional 5 to 7 minutes, until golden brown.

  • 7)

    Let the baked shell cool completely on a wire rack before filling or storing.

  • 8)

    The pastry shell will keep, well wrapped, for up to 1 week in the refrigerator or for up to 2 weeks in the freezer.