Summer is almost here, and with it comes some of Minnesota’s sweetest sun-ripened berries, rhubarb, apples, and more. I thought I’d share this delicious pie crust recipe, to fill with your flavor of choice. You can whip it up in just a few minutes in your food processor. This recipe is delicious, versatile for use with sweet or savory pies, turnovers, galettes, and more; and a secret ingredient (cream cheese) makes it a bit sturdier to stand up to just about any filling.

Pie Crust Recipe:


*makes 2 9” shells

-2 1/2 cups all-purpose flour
-1/2 teaspoon salt
-8 ounces cold cream cheese
-2 sticks cold unsalted butter
-1-2 tablespoons cold water


1. In a food processor, combine the flour and salt. Press the ‘pulse’ setting a few times to mix.
2. Cut the cream cheese and butter into 1” cubes and scatter them into the flour mixture.
3. Use the pulse setting again, press at quick intervals, until the mixture begins to resemble dry, coarse granules. Add 1-2 tablespoons of water and pule a few more seconds until a dough begins to form.
4. Turn the mixture out onto a clean work surface and divide it into two equal parts. Knead each half until the dough is a smooth consistency, adding flour or a bit of water as needed.
5. Form each dough half into balls and wrap in plastic film. Use immediately for best results, or keep refrigerated for up to 3 days.