Cream Cheese Crust

SUBMITTED BY: Cathy Tagle

"My mom's cream cheese crust recipe is a sell out to friends and family who try her apple pie. Cream cheese adds flavor and texture to the pie."

SERVINGS & SCALING

Original recipe yield: 1 - crust for 9 inch pie

USMETRIC

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INGREDIENTS

1/2 cup cream cheese
1 1/2 cups all-purpose flour
1/2 cup butter

READ REVIEWS (18)

DIRECTIONS

Soften cream cheese and butter and mix together incorporating flour a little at a time.
Roll out with a rolling pin between 2 wax papers. Transfer to a 9-inch pie plate and prick with fork before half-baking to prevent shrinkage. Bake for about 10 minutes at 350 degrees F (175 degrees C).

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REVIEWS

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Reviewed on Nov. 24, 2005 by Galactic1

This crust was amazing with my caramel pecan pie! After reading other reviews that noted a lack of taste, I added 1/4 c. sugar and 1/2 tsp. salt, as well as 1/4 tsp. baking powder to give it a little extra rise and flakiness. It turned out flaky and delicious and I will use it for all of my pies from now on!!!

23 users found this review helpful

Reviewed on Jul. 17, 2004 by DASONG927

I HAVE BEEN MAKING THIS RECIPE FOR 50 YEARS LEARNING IT AT MY MOM'S KNEE. WE NEVER ROLL IT BUT RATHER PAT IT INTO THE PAN USING THE HEEL OF OUR PALM OR KNUCKLES. LEMON ZEST PERKS UP THE FLAVOR IN A PEACH OR BLUEBERRY PIE CRUST. AS A SINGLE PERSON I FREEZE ½ THE DOUGH AND MAKE A 7" CRUST WITH THE OTHER HALF WITH GREAT SUCCESS! LATER IN THE SEASON I MAKE ANOTHER PIE WITH THE LEFTOVER DOUGH. IT NEVER FAILS.

9 users found this review helpful

Reviewed on Nov. 26, 2006 by DICKSIELEE

I made this crust exactly as described but added 1/2 tsp salt. That helped draw out a bit of the butter flavor which a previous reviewer felt was lacking. The crust was a nice complement to the pecan filling I used for my pie. The crust was very easy to handle and had a nice texture when baked. I did not give it five stars because it was not quite as tender and flaky as some other pie crust recipes. However, the ease of preparation far outweighs this minor flaw and I will use this recipe often. Thank you, Cathy

6 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 238

Total Fat: 16.8g
Cholesterol: 47mg
Sodium: 161mg
Total Carbs: 18.3g
Dietary Fiber: 0.6g
Protein: 3.6g

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