Cream Cheese Pastry - Recipe

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CREAM CHEESE PASTRY
1 cup butter 8 oz cream cheese ½ cup cream a pinch salt 2 ½ cups all purpose flour In the bowl of an electric mixer or a food processor, cream butter and cream cheese together until light and fluffy. Stir in cream and mix until all ingredients are well combined. Stir in flour mixed with salt. Mix into a smooth dough. Refrigerate for at least 1 hour before rolling out. Use as you would any pie crust or for lining tart pans, etc. Keeps for up to 2 days in refrigerator. Makes enough pastry for 1 9-inch 2 crust pie. Submitted by: CM

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Cream Cheese Pastry

· Dec 8 · #16572

Fran Caverley says:

This recipe looks really good as I've never been able to bake a pie crust without failing. I'm wondering if there is any baking in this recipe or use as is after the refrigeration? Thanks Fran Caverley

· Dec 9 · #16664

Cooks.com replies:

Hi Fran,

Yes, you would bake this pastry according to the recipe that you're following. After the refrigeration you roll out the crust as you normally would, fit it in the pie pan, add your filling and bake.

Hope this helps,

-- CM

· May 30 · #36037

Mel Bickford (New Hampshire) says:

Or you can bake them into small little tarts with nothing in them, ( just the shells ) and serve with fresh fruits, and whipped cream, or even ice cream and fresh fruit. let people make their own at a party! Enjoy!

· Jan 28 · #60135

Emma Almstadt (Michigan) says:

Crust came out wonderful. I added half cup of sugar and a teaspoon of vanilla extract to the recipe.

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