The Perfect Cream Cheese Pie Crust Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jun. 23, 2010
This crust was so yummy, and flaky. I used it for an egg pie I found on this site. I only needed one crust, so I lessened the ingredients to 2oz cream cheese, 1/2 c butter and 1 1/2c flour. It was very dry and not holding together well, so I added a little milk. I took the advice of another reviewer and didn't try to roll the dough out, instead I just pressed it into the pan. It turned out perfect! My ten year old actually ate the crust before the filling!
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Photo by Cristy Stanford

Cooking Level: Intermediate

Living In: Tupelo, Mississippi, USA

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Reviewed: Mar. 16, 2010
I used this for the French Silk Chocolate Pie from this site. So yummy!!! I was actually able to ROLL this crust with NO problems! I quartered the recipe, because I have always had horrible luck with pie crusts, and I still have to lose 1/4 a cup of flour. This was fantastic, and I'll be using this recipe from now on!! Finally, a pie crust I can do :D
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Photo by STONYTHORN

Cooking Level: Expert

Home Town: Ipswich, Suffolk, England, U.K.
Reviewed: Feb. 13, 2010
For the people who are having issues roling out the pie crust - I've tried this sort of recipe before and it was a pat in the pan type of pie crust. Don't try to roll it out, just put it in the pie pan and pat it out using your fingertips.
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Reviewed: Nov. 27, 2009
If you're having trouble rolling your dough on flour, place your mixture between two sheets of wax paper and roll. Take off one side of the wax paper and place the rolled dough in your pie pan.
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Reviewed: Sep. 23, 2009
I really don't like giving bad reviews, but I followed this recipe to the letter, and this dough was very sticky and I found it impossible to roll it out. No matter how much flour I used, it stuck to the counter and to my rolling pin. I tried adding a little more flour, to the dough, but that only made it tear easily. I tried chilling it, and it got crumbly. I was disappointed. Perhaps others will have better luck than I did, but I won't be trying this again.
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Photo by JenniJ3333

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA
Living In: Augusta, Georgia, USA

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Reviewed: Aug. 18, 2009
This makes a lovely flaky crust and the amount is perfect for 8 inch pie crusts, but if you do 9 inch crusts you are going to have to divide the dough differently.
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Displaying results 11-16 (of 16) reviews

 
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