A uniquely simple and tender pie crust made with cream cheese instead of water, making it rich and very easy to work with.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 1/2 cups | Flour |
| 1/3 cup | Margarine, room temperature |
| 3 Ounces | Cream Cheese, room temperature |
| 1/4 teaspoon | Salt |
Instructions
- In a medium bowl, use a fork to blend the room temperature margarine and cream cheese together.
- Add the flour and salt and continue to mix until a soft dough forms.
- Divide the dough as needed (for a single or double crust), wrap, and chill for at least 30 minutes before rolling out.
- To bake a filled, double-crust pie: Place the top crust and slit it. Bake at 400°F until the crust is brown, then reduce the heat to 350°F and continue baking until the filling is done.
Note
The key to this recipe is using room temperature cream cheese and margarine. No water is needed. The dough can be made ahead and stored in the refrigerator.
