Prep 5 mins
Cook 0 mins
This crust will turn a lovely golden brown and is good for turnovers, quiches and custard fillings.
- In a large bowl cream together cream cheese and butter.
- slowly sift in flour and salt.
- Shape into 2 balls, wrap in plastic and chill for at least 3 hours or overnight (I chill overnight) in the fridge.
- Roll out on a floured board and use as you will.
This crust is incredibly easy AND delicious. Very tender and flavorful. It's my favorite pastry for everyday cooking and baking; you don't have to cut the fat into the flour, and you don't have to worry about toughening the dough by over-working it and activating the gluten too much (because stirring the flour into the creamed butter mixture so thoroughly coats each particle of flour). I have tried this for both sweet (pecan tassies, chess pie) and savory dishes (chicken pot pie), and it's TERRIFIC!
This crust is wonderful. It is so good I could bake just a batch of crust and eat it plain. I used this recipe as the crust for meat pies and made individual tart shells for crawfish dip. It is tender, flaky and rich.
Love this pastry - only needed one crust for my pie so I used the rest of the dough for some crab appetizers instead of english muffins that recipe called for and they were unbelievably good! Just rolled and cut out in bite size circles and spread my topping. Wow! Thanks for posting!