Cream-cheese Pie Crust
photo by Marg (CaymanDesigns)
- Ready In:
- 15mins
- Ingredients:
- 5
- Serves:
-
8
ingredients
- 1 cup flour
- 1⁄2 teaspoon salt
- 1⁄3 cup vegetable shortening
- 1⁄2 cup cream cheese
- 2 tablespoons water
directions
- Preheat the oven to 425°F if you are baking the pie shell.
- Combine the flour and salt in a mixing bowl and stir with a fork to mix, or put into the food processor.
- Add the shortening and cream cheese, and cut them into the flour until the mixture looks like small pebbles, it will be irregular, and some pieces will be larger than others, or process with"pulses" in a food processor.
- Sprinkle the water evenly over the mixture, a little at a time, stirring with a fork or with"pulses" after each addition to distribute the water evenly.
- Depending on the moisture in the cream cheese, the dough might not need all of the second tablespoon.
- If it feels quite soft (but not sticky), and holds together in a rough ball, it is ready to roll out.
- Shape it into a cake about 1 inch thick.
- Dust your rolling surface and rolling pin with flour, and roll the dough into a circle about 1/2 inch thick and at least 2 inches larger than the inverted pie pan.
- Transfer the dough to the pie pan, trim and crimp the edges, and the pie shell is ready to he filled before baking, or to be partially baked or fully baked.
- To bake the pie shell; Prick the dough all over with a fork at 1/2-inch intervals.
- Press a 12-inch square of heavy-duty foil snugly into the pie shell.
- Bake for 6 minutes, then remove the foil and bake for 4 minutes more if you want a partially baked shell.
- If the dough begins to puff or swell, push it down with the tines of a fork.
- If you want a fully baked shell, bake for 8 to 10 minutes more, or until it is lightly browned.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This cream cheese pie crust is excellent. I've used it a few times now and I love the tender flaky texture. I recently made a blueberry pie http://www.recipezaar.com/97877using this recipe and it was delicious. I think this is a keeper not only due to its taste but the fact that it's so versatile. I had to double the recipe for my pie and used the left over pieces to make some Apricot and Nut Rugulah. Thanks Marg, this is a favourite!!! :)
-
I gave this 4 stars. I made this pie crust for a spicy pumpkin pie. I loved it! I've made a pie crust before using cream cheese and I think they are the best. I only needed 1 tbl water. I didn't bake the pie crust before filling and didn't need to. Thanks for posting a great recipe. Christine (internetnut)
see 1 more reviews
RECIPE SUBMITTED BY
Marg (CaymanDesigns)
United States
With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.