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HOW TO MAKE A CREAM CHEESE BUTTERY FLAKEY PIE CRUST For Your Holiday Pies
Oct 28, 2025
HOW TO MAKE A CREAM CHEESE BUTTERY FLAKEY PIE CRUST For Your Holiday Pies #piecrust #catherinesplates #pie https://catherinesplates.com/how-to-make-a-cream-cheese-buttery-pie-crust/
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0:00
Hi everyone and welcome back to
0:01
Katherine's Plates. It is baking day.
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It's the holidays coming up and this is
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a perfect recipe to give y'all. So if
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you want a new alternative to making a
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pie crust using only five ingredients.
0:15
Oh, it'll just waken up your pies. This
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is a cream cheese buttery pie crust.
0:22
This recipe makes two crust. So you can
0:25
absolutely cut this in half if you only
0:27
need one crust.
0:30
Okay, you guys. This is going to be
0:31
perfect for a cherry pie that I'm going
0:34
to be making on the next video. You're
0:37
going to need a pack of cream cheese.
0:39
Use the full fat if you can. And then
0:42
you need some butter, some flour, salt,
0:46
and water to kind of pull this all
0:48
together. That's how easy it is. I'm
0:50
going to show you how we're going to
0:52
form two crust so you can build your
0:55
holiday pies and give them an extra
0:58
oomph to them. Yeah, that's what that
1:00
cream cheese is going to do. Absolutely.
1:03
Keep your cream cheese and butter in the
1:06
refrigerator until the last second,
1:08
until you need these. Okay. Now, there's
1:12
three different ways that you can make
1:14
the pie crust. You can use your stand
1:18
mixer, which I'm going to use. You can
1:21
use a food processor, or you can use
1:24
just a regular bowl and use a pastry
1:27
cutter and do that way. We're going to
1:30
use the stand mixer today. It's baking
1:32
day and I just feel like you have to
1:34
bring out the stand mixer for that,
1:36
right? So, we're going to start with
1:39
three cups of allpurpose flour and we're
1:41
going to put it into the bowl of our
1:42
stand mixer or whatever you're using.
1:46
Now remember, this is going to make two
1:48
pie crust. So I'm going to dig deep.
1:51
Come up
1:53
and evenly scrape it off.
1:57
This is one cup.
1:59
There we go.
2:01
[Music]
2:03
Now, I've made a regular pie crust for
2:05
you guys last year. So if you want to go
2:07
check that one out, you can. It's a
2:09
buttery pie crust.
2:12
Two and three. So, I'm not smooshing
2:16
down the flour. I'm just scraping
2:17
across.
2:21
If you are using unsalted butter for the
2:24
pie crust, we're going to add in some
2:26
salt. If you're going to use regular
2:28
butter that has salt in it, you're going
2:30
to want to skip the salt.
2:34
So, I will be using the unsalted butter.
2:37
So, I'm going to add in one teaspoon of
2:40
salt. Just going to put this on my
2:43
paddle. All
2:46
right, we're going to lock it. Now, I'm
2:48
just going to blend this together, the
2:49
flour and the salt.
2:53
All right, let's go get the butter and
2:54
the cream cheese. Now, I'm using 8 oz of
2:57
the original
2:59
cream cheese. It comes in a block form.
3:03
And then I'm using half a cup or one
3:06
stick of unsalted butter.
3:10
You want these very, very cold. So,
3:12
we'll open them up. I'm going to place
3:14
them on a cutting board. And we want to
3:16
make cubes. Now, with the butter, I'm
3:19
just going to cut it lengthwise
3:23
all the way down. And then we'll cut
3:25
that lengthwise all the way down to have
3:27
four sticks.
3:29
And then we'll just cut those into
3:30
pieces.
3:33
Now, you can do this step first and then
3:36
put it in your freezer or in your
3:38
refrigerator to keep it very cold. And
3:39
that way it's already done while you get
3:42
your flour into your bowl. Now with the
3:45
cream cheese, I'm just going to do the
3:47
same thing, make cubes. It'll be softer.
3:51
That way it spreads out within the
3:52
dough. All right, I got it all chopped
3:55
up.
3:57
What we're going to do now is add the
3:59
butter and the cream cheese a little at
4:02
a time to our flour and salt mixture.
4:12
That way we don't have big clumps in
4:14
there. We're going to do it a little at
4:16
a time and add some of the butter
4:19
around. Now we're going to put our
4:21
KitchenAid on a low setting
4:25
and get that mixing.
4:33
Now, once we get a good start on that,
4:35
we'll just keep adding in the cream
4:37
cheese and the butter.
4:43
We'll get that going.
4:49
Now, if you're using the KitchenAid, I'm
4:51
on a two right now. I started off on the
4:54
stir and then I moved to a two. That'll
4:57
keep the flour from flying out at you.
5:00
All right, we're going to add the rest
5:05
of our cream cheese and the butter.
5:08
We'll lock it in. We're going to mix
5:10
this.
5:12
[Music]
5:14
Now, we're going to let it do its thing
5:16
until we get a nice coarse crumb. If
5:19
you're using just a regular stand mixer
5:22
and you're going to use your pastry
5:23
cutter, you're going to do the same
5:25
thing. You're looking for a fine coarse
5:27
well you're looking for a coarse crumb
5:29
little PS size shapes even with a food
5:31
processor if you're using if you have a
5:33
big enough size food processor you can
5:35
do this step also so I'm going to ramp
5:38
it up a little bit to the two
5:41
let it do its thing we're going to come
5:42
back when we get that coarse psiz shaped
5:46
crumb
5:51
all right let's take a Look.
5:58
Now, what you can do is just reach in,
6:02
take it, and just kind of smash it
6:03
within your fingers, and it should just
6:05
kind of blend together like that. It's
6:06
what we're looking for. That's all the
6:08
way down in there. Looks really good.
6:10
What we're going to do is start adding a
6:12
tablespoon of water. You want it very
6:15
cold.
6:17
We'll start mixing that in.
6:30
Smells good.
6:34
We're going to let that work together.
6:38
Yeah. You see it coming together?
6:41
We're looking for big pieces there.
6:46
All right.
6:48
Yeah, that looks good.
6:51
Yep, that forms really good. We're going
6:54
to take off our paddle here and then
6:56
prepare our work surface.
7:00
All right, look at that. Yeah, we're
7:02
going to form that.
7:04
So, on a nice clean work surface, we're
7:07
just going to add a little bit of flour.
7:12
Kind of spread it around.
7:16
It'll help the dough not stick because
7:18
we're just going to form it. And then
7:21
we're going to take the dough crumbles
7:24
here. See how it forms? That's what
7:26
we're looking for right there.
7:30
Get all out.
7:32
All right. Now, with your clean hands,
7:34
put some flour on it. Not too much. We
7:36
don't want to overflour. Be too firm.
7:39
And we're just going to take it and just
7:41
kind of get it all together.
7:45
We're just kneading it to get a nice
7:48
smooth dough.
7:51
All right. Now, what we're going to do
7:52
is cut it in half because this is the
7:54
two pie crust dough.
8:02
And then we'll just roll it into a ball.
8:11
Now, I'm going to make a cherry pie with
8:13
this in the next video. So, stay tuned
8:15
for that and go check it out.
8:17
Okay, we got one. And then we'll roll
8:19
this one. All right, there we go. Now,
8:22
what we want to do is flatten them down
8:24
to about a disc shape. That way, it's
8:27
easy to roll out.
8:31
That looks good.
8:34
Now, what's great is you can make a lot
8:36
of these, prep them for the holidays,
8:39
you can put them in the freezer, and
8:41
then pull them out as needed and thaw
8:44
them out.
8:46
There we go. Now, let's wrap them up
8:47
with plastic.
8:50
Now, we're going to wrap these in
8:51
plastic. And what you want to do is at
8:53
least chill these for 30 minutes before
8:56
you start making your pie.
9:12
Now, come back for my cherry pie using
9:16
my homemade cream cheese pie crust here
9:19
on the next video. And I'll be rolling
9:22
out the pie crust, using one for the
9:23
bottom, and then I'm going to do a
9:25
lattice one for the top. Doesn't sound
9:28
like fun. All right, you guys. Thank you
9:31
so much for watching. I'll see y'all on
9:32
the next video. Bye.
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