Cream Cheese Pastry Recipe

What You Need

2

cups flour

1/2

tsp. salt

1

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1

cup (2 sticks) cold butter or margarine

Make It

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.

Kraft Kitchens Tips

Size-Wise

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

Use Your Tart Pans

For tart shells, 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 tart shells.

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emeraldgreengirl

posted:1/3/2009

Simple, sweet and to the point!! But a lot easier if you use a pastry cutter.

rock4046

posted:9/20/2007

everyone enjoyed it,had to make a second one

dimmu

posted:1/18/2007

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!

beebarph

posted:5/24/2006

Really added to the strawberry pie and apple pie...

Daisygrazer

posted:3/18/2005

Best I have ever used. And the flavor is terrific!

a cook

posted:12/22/2004

I would like to try this pastry for cheese cake pie top with fresh fruits and cool-whip.

magincia1

posted:12/12/2004

I use this recipe for all of my pies/pot pies

larae1983

posted:12/5/2004

This recipe is wonderful. It's the easiest yet. Not only that but I LOVE cream cheese. La Rae

a cook

posted:2/23/2004

mariebuccellato

posted:12/2/2003

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.