Never Fail Cream Cheese Pie Crust - Kraft Recipes Top
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Never Fail Cream Cheese Pie Crust

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  • Let all ingredients stand at room temperature 30 minutes before you begin.
  • 1. In mixing bowl, beat butter and cheese with electric mixer 1 minute. Add 1 cup of the flour. Beat until mixed. Add remaining flour, 1 cup at a time, beating after each addition until well combined. Form into a ball.
  • 2. Divide into 3 equal pieces. On a floured surface, flatten each into a 6 to 8 inch disk. Cover with plastic wrap. For a one crust pie, chill one disk at least 30 minutes or overnight. Freeze others to use another time.
  • 3. Remove disk from refrigerator and let stand at room temperature 15 minutes. On floured surface, roll out pastry to form a 12-inch circle.
  • 4. To transfer pastry to 9-inch pie plate, wrap it over rolling pin or fold into quarters. Ease pastry into pie plate without stretching it. Press onto bottom and sides. Trim excess pastry to 1/2 inch beyond edge of pie plate. Tuck extra pastry under itself around edge, even with rim; flute edge. You need a rim to contain filling.
  • 5. Do not prick pastry. Fill and bake as directed with your filling recipe.


This is always a 100 percent success. It is not a flaky type pastry but is perfect for beginners.

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