cream cheese dough

Do you love flaky, rich, buttery pie crust? Add our Low FODMAP Cream Cheese Pie Crust to your repertoire in addition to our All-Butter Pie Crust. This one features the extra richness of lactose-free cream cheese, which also lends a bit of tang. We love it for sweet as well as savory pies. Don’t miss it in our Low FODMAP Fresh Blueberry Pie, for starters.Low FODMAP Serving Size Info: Makes enough for a double crusted 9-inch (23 cm) pie; serving size depends on usage. Nutritional information based on 12 servings. 

Low FODMAP Cream Cheese Pie Crust

(290 g) low FODMAP gluten-free all-purpose flour,

salt

¼ teaspoon baking powder; (use gluten-free if following a gluten-free diet)

water

apple cider vinegar

To Make In Food Processor: Fit food processor with metal blade. Add flour, xanthan gum, salt and baking powder and pulse on and off to combine. Add butter and pulse on and off until butter pieces are broken down and the mixture looks like a coarse meal. Add cream cheese and pulse a couple of times to begin to combine, then turn machine on and dribble water and vinegar through the feed tube. Keep machine running until dry ingredients are evenly moistened and the crust begins to come together. Dump mixture out onto lightly floured surface and knead a few times until the dough ball comes together. Divide in half, flatten each half into a disc, wrap with plastic wrap and refrigerator for 2 to 4 hours. The dough will be ready to roll out; proceed as described in individual recipes. I am not partial to freezing this dough.

To Make By Hand: Place flour, xanthan gum, salt and baking powder in a large mixing bowl and whisk to aerate and combine. Add butter, cut  into small pieces, work with a hand-held pastry blender until butter pieces are broken down and the mixture looks like a coarse meal. Add cream cheese and fold the mixture with a silicone spatula several times until it begins to incorporate. Drizzle the water and vinegar evenly over the mixture and begin to combine with the hand-held pastry blender, then switch to your hands, lightly floured, and work the dough until it begins to come together. Dump mixture out onto lightly floured surface and knead a few times until the dough ball comes together. Divide in half, flatten each half into a disc, wrap with plastic wrap and refrigerator for 2 to 4 hours. The dough will be ready to roll out; proceed as described in individual recipes. I am not partial to freezing this dough.

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Low FODMAP Cream Cheese Pie Crust

The most viewed cream cheese dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine