Comida Kraft
Recipe Box

Cream Cheese Pastry

Cream Cheese Pastry is rated 4.592592592592593 out of 5 by 27.
Prep Time
15
min.
Total Time
3
hr.
30
min.
Servings

16 servings or 2 (9-inch) pie crusts, 8 servings each

If you make your own pie crusts, you already know it just makes economical sense! Same with this Cream Cheese Pastry—and it's just as easy to make.

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What You Need

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Make It

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  • Mix flour and salt in large bowl. Cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape into ball; wrap tightly. Refrigerate several hours or until firm.
  • Preheat oven to 450°F. Divide dough in half. Roll out each half on lightly floured surface to 12-inch circle; place in 9-inch pie plate. Turn under edges; flute. Prick with fork.
  • Bake 12 to 15 minutes or until golden brown.

Size Wise

Enjoy making a homemade crust for your special pie recipe, but remember to watch portion size.

Use Your Tart Pans

For pie crusts, divide dough into 16 balls; wrap tightly. Refrigerate several hours or until firm. Roll out each ball to 6-inch circle on lightly floured surface; place in 4-inch tart pan. Turn under edges; flute. Prick with fork. Bake at 450°F for 8 to 10 minutes or until golden brown. Makes 16 pie crusts.

Servings

  • 16 servings or 2 (9-inch) pie crusts, 8 servings each

Nutritional Information

Serving Size 16 servings or 2 (9-inch) pie crusts, 8 servings each
AMOUNT PER SERVING
Calories 210
Total fat 17g
Saturated fat 9g
Cholesterol 45mg
Sodium 210mg
Carbohydrate 12g
Dietary fiber 1g
Sugars 1g
Protein 3g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from My husband and I love this recipe for the lightness of crust and ease in making it. My husband and I love this recipe for the lightness of crust and ease in making it. Thank heavens you were here because I had misplaced it and with The absolutely best pie crust recipe ever!!
Date published: 2003-11-25
Rated 5 out of 5 by from With not much time for fussing, this worked out great! With not much time for fussing, this worked out great! I mixed the crust in my food processor in the morning before work, refrigerated, and rolled out that night. Very easy to work with, light,and tasty.
Date published: 2003-12-03
Rated 5 out of 5 by from This is the only pastry receipe I have ever seen that does not call for shortening. This is the only pastry receipe I have ever seen that does not call for shortening. It is so refreshing to have a trans fat free option! I make it often and it is really easy and delicious!
Date published: 2007-01-18
Rated 5 out of 5 by from My husband said it was the best pastry that he ever had! My husband said it was the best pastry that he ever had! I made it for our pumkin pie for thanksgiving dinner. I can't wait to try the savory cream cheese ideas! YEAH!
Date published: 2002-10-16
Rated 4 out of 5 by from It was simple, yet interestingly detailed so I could prepare it easily. It was simple, yet interestingly detailed so I could prepare it easily. I had no trouble finding the ingredients and getting the end result food. ;0) It was fantastic!
Date published: 2002-10-20
Rated 5 out of 5 by from I will always use this recipe! I will always use this recipe! I always bought my crusts but now with this easy recipe using your food processor this is the one I will make
Date published: 2002-09-18
Rated 5 out of 5 by from This is the BEST recipe for pastry! This is the BEST recipe for pastry!!! It melts in your mouth and tastes so rich. Once you try it you wont use any other recipe!!!
Date published: 2002-05-29
Rated 5 out of 5 by from This is such an easy pastry/pie crust to make. This is such an easy pastry/pie crust to make. My family loves it. I love the flaky crust & the ease of making it.
Date published: 2002-02-18
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