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Oct 282011

Cream Cheese Pie Crust

New to me but I can think of a few pies that this would be excellent for especially with the holidays coming!


For a 9 ½-10 inch pie crust:
1 cup flour
1/8 teas salt
3 oz cream cheese
½ cup unsalted butter, cold and cubed


Using a food processor, combine the flour, salt and cream cheese, processing until mixture resembles coarse meal. add the butter and pulse until the mixture is the size of small peas. Turn the dough out onto a lightly floured surface and knead lightly until the dough holds it shape. Place the dough between two pieces of waxed paper and roll out into a large round, 1/8 to ¼ inch thick. Cut out into a 13-inch circle and dust each side lightly with flour. Place in a tart pan with a removable bottom and 1-inch deep. Press the dough in the pan and fold down the sides to reinforce the sides. Press the pastry against the fluted sides and trim off extra dough. Cover with a plastic wrap and refrigerate for at least 1 hour. Place in the freezer for 15 minutes before baking so it retains it shape. When ready to bake, cover dough with foil and fill the shell with dried beans, pushing them against the sides well so it holds its shape during the baking process. Bake in a 425 degree oven for 15-20 minutes or until dough is almost dry; remove beans and foil, prick bottom with a fork and continue baking for another 5 minutes or until golden in color. Remove and let cool before filling with your favorite filling and enjoy!

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