Reviewed: Jul. 5, 2005

Wow! Who would have known that cream cheese would be so good in pie crust. I guess it's a given, as it's great in about anything. As to it having no flavor, we thought it had more flavor than traditional pie crust. I made this and used half whole wheat flour, then filled it with the Equal sweet potato pie found here.I took it to friends and they all raved a lot over this yummy pie the crust was superior and I just used the heel of my hand and pressed it in pan, then fluted the edges, it was so easy to shape, it looked very nice. I also added salt and shaved lemon peel. Thanks so much Cathy Tagle!

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HARLOW2

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Reviewed: Mar. 10, 2005

I love this recipe! I made some pasteries with this crust and it was supper. I will be making this for all my pies,pasteries and just for baking! You will not be sorry if you try this! To make the dough easier to work with put it in the freezer for about 15 to 20 minutes but don't let it get to hard.

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Georiga's peach

Cooking Level: Beginning

Living In: Warner Robins, Georgia, USA

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Reviewed: Nov. 29, 2004

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

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DICKSIELEE

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Reviewed: Nov. 24, 2004

Great pie crust recipe!!! The only thing I did different was add a bit of sugar into the mixture. But this was wonderful!!!

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7 users found this review helpful

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JUDY66

Cooking Level: Intermediate

Living In: Washington, Pennsylvania, USA

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Reviewed: Jul. 17, 2004

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.

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DASONG927

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Reviewed: Mar. 1, 2004

Delicious crust!! Very easy to make & great tasting too!! Everyone loves it!

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Reviewer:

DES777

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Arcade, New York, USA

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Reviewed: Nov. 10, 2003

I love this recipe. It is the best for any pie that I can find. It is so much easier to roll than traditional pie crust.

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Sunshn195

Cooking Level: Expert

Living In: Lebanon, Pennsylvania, USA

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Reviewed: May 9, 2002

light and delicious!

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DSIEGLE

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Reviewed: Apr. 29, 2002

This crust had great texture, but I had to add some ice water to make it form a nice ball. It rolled out great and it made a beautiful apple pie, however it had no flavor. Flaky and pretty, just no taste, so if you're looking for a no-flavor crust that won't take away from the good stuff you're filling it with, this is your crust, I howver like some flavor.

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11 users found this review helpful