*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is the easiest pie crust dough I have ever made or used. Unlike some of the reviewers, I did not find this sticky at all, it rolled out easily and did not tear readily. I used it for a pecan pie, and the only thing I did do differently was brush the floor of the pie crust with some egg white to make sure the bottom of the crust didn't become soupy after baking. The crust was flaky and cut well. I did use more than a "pinch" of salt (I used approx 1/8 teaspoon for a single crust). This recipe is easy to reduce to 1 crust worth of dough. Next time I plan on adding a little vanilla and 2-3 teaspoons of sugar for a fruit pie. I absolutely love this recipe; it is now my "go to" pie crust recipe! Addendum: I think people may not be mixing this long enough and that's why it seems dry. I cream my butter and cr. cheese and then mix in the flour and salt with my hand mixer and literally beat it for 3-4 mins - it will eventually turn from looking like bread crumbs to doughy in appearance. It's at this point that you should stop and make a ball of dough. It's not the least bit sticky and it's possible to roll it out immediately and not use wax paper - it rolls easily. Don't let the reviews scare you away from this recipe - it's easy and is not sticky if you mix it long enough (and it's still flaky when I bake it). Good luck!
For the people who are having issues roling out the pie crust - I've tried this sort of recipe before and it was a pat in the pan type of pie crust. Don't try to roll it out just put it in the pie pan and pat it out using your fingertips.
I really don't like giving bad reviews but I followed this recipe to the letter and this dough was very sticky and I found it impossible to roll it out. No matter how much flour I used it stuck to the counter and to my rolling pin. I tried adding a little more flour to the dough but that only made it tear easily. I tried chilling it and it got crumbly. I was disappointed. Perhaps others will have better luck than I did but I won't be trying this again.
This crust was so yummy and flaky. I used it for an egg pie I found on this site. I only needed one crust so I lessened the ingredients to 2oz cream cheese 1/2 c butter and 1 1/2c flour. It was very dry and not holding together well so I added a little milk. I took the advice of another reviewer and didn't try to roll the dough out instead I just pressed it into the pan. It turned out perfect! My ten year old actually ate the crust before the filling!
I loved this recipe!!! It worked out very well for me... Personally I am not a fan of the traditional pie crust.. this one has such a better taste to it! If you are wondering how the taste may differ my boyfriend said it tastes more like the outside of a pop tart:-) Good luck
Far from perfect. As other reviewers said needs much more salt. Also this just completely falls apart and is impossible to roll out even with your roller and board well floured! Yes you can press it into your pie plate BUT that does NOT WORK WELL when you need to put the top piece of your pie on. I hope it tastes better than it was to make. Never again. There are too many easy ones to make with pretty much the same ingredients and that is what I will make from now on.
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