Cream cheese pie crust



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Preparation Time25 minutes


4 oz, softened cream cheese
1/2 cup, softened butter
1 1/2 cups flour (any kind)
2 tblspns sugar
1 tspn Vanilla Extract

1. Combine butter and cream cheese in a medium mixing bowl, mix well.

2. Add the flour and sugar gradually, kneading by hand. The warmth of your hands softens the dough and allows the ingredients to bind well. If you're using rice flour, use about 1 tblspn starch and 1 tspn baking powder.

3. Place a sheet of wax paper on your table top to help avoid the mess and dust a rolling pin with flour. Roll the dough into a pretty thin sheet (this kind of dough will puff up when baked).

4. Grease 9-inch pie Pyrex pie pan (never ever use metal!) and transfer dough by moving it with the wax paper and flipping it upside down over the pan. Prick the sides and bottom with a fork to prevent shrink age. Trim edges around the pan with a knife and create decorative edges to your liking. There will be enough extra dough to make a few cookies or cinnamon rolls.

5. Bake for about 12 minutes at 350 F (175 C) or until a light golden brown.


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