Press-in-the-pan Pie Crust

This no-roll crust is delicious and super-quick to make. The folks at Cook's Illustrated call it a "No Fear" Pie Crust and I think it really is foolproof. Even if you are experienced at making pie crust this recipe has the advantage of being fast. Plus, the cream cheese in it gives it a bit of a tang and wonderfully tender texture. It will likely become a standard for me when making pies with a single crust, such as the Rhubarb Custard Pie.

I'll show you how to make this crust, step-by-step...

Ingredient-wise, the main difference with this crust is that there is no liquid involved. The moisture in the dough comes mainly from the cream cheese.

You'll also need a 9" pie pan (glass). To prepare it, spray it lightly with canola oil spray.

1) Start by setting out 1/2 cup unsalted butter and 2 ounces of cream cheese to soften. You want them to still be cool, however. I found leaving them at room temperature for an hour did the trick.

2) In a medium bowl, measure out 1 1/4 cup flour...

...1 tablespoon of sugar...

...and 1/4 teaspoon of salt.

3) Whisk the dry ingredients together to combine.

4) Put the softened (but still cool) butter and cream cheese into the bowl of a stand mixer.

5) With the mixer on medium-high, beat the butter and cream cheese until they are thoroughly combined (about 2 minutes).

6) Add the flour mixture to the bowl...

...and using low speed, combine the ingredients just until the mixture resembles a coarse meal.

7) Increase the mixer speed to medium-high and beat until the dough begins to clump together (as shown here).

8) Transfer the mixed dough to a lightly floured surface.

9) Form the dough into a ball and press it into a 6-inch disk.

10) Transfer the disk to the prepared pie pan and press the dough evenly  into the pan using the heel of your hand.

11) Continue pressing, working the dough up the sides (I wound up using my fingers somewhat to get an even distribution in the pan). To check that the dough is distributed evenly, hold it up to the light. It should be mostly translucent (rather than opaque). Leave some extra dough over the top of the pan to create a decorative edge.

~ Here's the finished crust, with the fluted edge. ~

Wrap the dough in plastic and refrigerate at least 1 hour (and up to a couple of days).

For recipes where a baked pie shell is required: Adjust the oven rack to middle position and preheat the oven to 325 degrees F. Lightly prick the bottom of the crust with a fork. Bake until the crust is golden brown, 35 to 40 minutes. Cool completed on wire rack. Cook's Illustrated's Note: If large bubbles form, wait until crust is fully baked, then gently press on bubbles with kitchen towel. Bubbles will settle as crust cools.

I hope you enjoyed this recipe! To view more step-by-step recipes, see the complete recipe index.

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Comments

[mirinblue]

Hi Heidi,
Do you think this would work in a food processor? Add the butter and cheese first, then the dry ingredients?

I don't have a large mixer and rarely bake but could see using this for a quiche or tomatoe tart. I especially like the no rolling out thing, as that is what puts me off most other crusts.

Any thoughts?

[Ruth]

Yay... this look just like my sort of cooking! I will definitely be trying this one. Thanks for the tutorial :-)

Ruth xx
http://www.sugarfishblog.blogspot.com

[Heidi]

Hi Mirinblue - you might give it a try in a food processor. I am sure it would do a fine job of incorporating the dry ingredients - they key would be getting the butter and cream cheese thoroughly combined with the processor first. If you give the processor technique a try, I hope you'll report back here with the results :-)

- Heidi

[Renaedujour]

Thanks for the great recipes. I have a big bunch of rhubarb and I've been looking for a good pie recipe. I have always like cream cheese in crusts... it just makes them a little special.