Baker Sweet Maker - Shirl Gard
Cream Cheese Pie & Cobbler Crust
Author: Shirl Gard
This is a smooth, creamy, tender, and delicious pie crust. It is best served warm or at room temperature, because the fat in the butter and cream cheese makes it very firm right out of the refrigerator. I especially like it for fruit cobblers and pies.

YELD: NET WEIGHT OF DOUGH = 1290 grams 45 oz (2# 13 oz)
MAKES EOUGH FOR TWO 9" x 13" (23cm x 33 cm) COBBLERS SCALED @ 645g (1lb 6 oz) EACH

OR: THREE 9" (23cm) PIE SHELLS SCALED @ 400g (14 oz) EACH

INGREDIENTS
  • 370 grams cold unsalted butter (3¼ sticks)
  • 225 grams Philadelphia Cream Cheese, cold (one - 8 oz package)
  • 370 grams bleached all-purpose flour (Gold Medal) (2½ cups + 2 Tablespoons)
  • 200 grams bleached cake flour (1½ cups)
  • ½ teaspoon fine sea salt
  • ½ teaspoon baking powder
  • 120 grams heavy cream (1/2 cup)
  • 15 grams lemon juice (1 Tablespoon)
  • 1300 grams = Total 45 oz (2# 13 oz)
INSTRUCTIONS
  1. FOOD PROCESSOR METHOD: CUT the butter in ½" (12 mm) cubes. Freeze.
  2. CUT the cream cheese in ½" (12 mm) cubes also. Chill. Do not freeze cream cheese because it ruins the texture.
  3. COMBINE flour, salt, and baking powder; whisk to blend.
  4. DIVIDE the butter, cream cheese, and flour mixture roughly into 2 portions.
  5. PROCESS in food processor in 2 batches: For each batch, place the flour mixture in bowl of processor and pulse to combine. Add the butter and cream cheese and process by pulsing, until the mixture resembles coarse meal and some of the butter pieces are the size of small peas.
  6. TRANSFER each batch to a mixer bowl, such as Kitchen Aid, fitted with a paddle. When both batches have been processed, add the heavy cream and lemon juice. Mix on low speed just until dough comes together. Turn out onto counter and press dough together.
  7. DiIVIDE dough into two portions: 645g 22 oz (1# 6 oz) each. Form into a compact disk about 6" (15 cm) in diameter x 1" (2.5 cm) thick. Wrap tightly in plastic wrap and chill until firm before using.
  8. FREEZE, for up to 2 months, until needed.
  9. ROLL & BAKE according to your pie or cobbler recipe.
Recipe Ancestry Notes:
Recipe Adapted from: "Flaky Cream Cheese Pie Crust" in The Pie and Pastry Bible by Rose Levy Beranbaum (1998). Note: there is a later edition of this book. I was also inspired by an article in Fine Cooking June-July 2004 by Rose Levy Beranbaum called "Making Lattice-Top Fruit Pies".
Recipe by ShirlGard at https://shirlgard.com/cream-cheese-pie-cobbler-crust/