Perfect Flaky and Tender Cream Cheese Pie Crust

Preparation info
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Appears in

By Rose Levy Beranbaum

Published 2014

  • About

In my book The Pie and Pastry Bible I have many pie crusts, but in recent years, when I bake a pie, the pie crust I always turn to is this one. I am offering it here for all the different sizes of pies in this book. If you want to use this pie crust for a savory pie, use one and a quarter times the salt.

I always use pastry flour because it produces the perfect ratio of tenderness to flakines