Fool-Proof Cream Cheese Pie Crust
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Desserts Discover a wonderfully simple and tender pie crust made with cream cheese and margarine instead of water. This creates an incredibly rich, flaky, and easy-to-handle dough.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | Varies | 30 mins | One double-crust 8-inch pie |
🔪 Key Equipment
- Medium bowl
- Fork
- Plastic wrap
- Rolling pin
- 8-inch pie pan
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 1/2 cups | Flour | All-purpose |
| 1/3 cup | Margarine | Room temperature |
| 3 Ounces | Cream Cheese | Room temperature |
| 1/4 teaspoon | Salt | None |
Instructions
Step 1: Blend Base Ingredients
- In a medium bowl, use a fork to blend the room temperature 1/3 cup margarine and 3 ounces cream cheese together until they are well blended.
Step 2: Form the Dough
- Add the 1 1/2 cups flour and 1/4 teaspoon salt to the bowl and continue to mix with the fork until a soft dough forms.
Step 3: Chill the Dough
- Gather the dough into a ball, divide in half, and shape each half into a flat disk. Wrap in plastic and chill for at least 30 minutes for easier rolling.
Step 4: Roll and Bake
- Roll out on a floured surface to fit your pie pan. For a filled, double-crust pie, place the top crust and slit it. Bake at 400°F until the crust is quite brown, then reduce the oven heat to 350°F and continue baking until the filling is cooked through and bubbling.
💡 Make-Ahead & Storage: The dough can be made ahead, wrapped tightly in plastic, and stored in the refrigerator for up to 3 days or frozen for later use.
Original Recipe Scan
