The Perfect Cream Cheese Pie Crust

The Perfect Cream Cheese Pie Crust

16
Carmen 0

"This pie crust will not crumble or tear when you try to pick it up. I use it for the holidays. It makes 6 pie crusts, so I make it for Thanksgiving and then freeze what I don't use for Christmas. It can be frozen for up to 6 months."

Ingredients

20 m {{adjustedServings}} servings 141 cals
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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Cream together the cream cheese, butter, and salt in a large mixing bowl until evenly blended. Mix in the flour until a dough forms; divide into 6 balls. Use immediately or wrap tightly and freeze until needed.
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Reviews

16
  1. 17 Ratings

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This is the easiest pie crust dough I have ever made or used. Unlike some of the reviewers, I did not find this sticky at all, it rolled out easily and did not tear readily. I used it for a pe...

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.

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.