Cream Cheese Crust

Name: Cream Cheese Crust
Yield: makes one 9-inch crust
Ingredients: 1/2 cup cream cheese, at room temperature; 1/2 cup unsalted butter, at room temperature; 1 1/2 cups all-purpose flour

January 24, 2012

This crust, which has a nice tangy flavor, can be used in any recipe that calls for Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19). It’s a good idea to chill the crust for at least 15 minutes before baking; this will help the crust stick together better.

Recipe notes

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