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Cream Cheese Pie Dough

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7

"Add a new dimension to pie dough by adding cream cheese."
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Ingredients

4 h 15 m servings 121
Original recipe yields 20 servings (2 crusts)

Directions

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  1. Pulse flour, butter, cream cheese, and salt in a food processor until you have flour-covered pea-sized pieces, about 15 quick pulses. Add water and process until all flour is dampened and dough clumps and almost comes together.
  2. Crisscross 2 long pieces of plastic wrap to form an X and lightly dust with flour. Dump 1/2 of the dough into the center and wrap, pressing dough into a 3x4-inch block. Smooth wrapped surface with a rolling pin; flip and repeat. Repeat with remaining dough and more wrap.
  3. Chill dough for at least 4 hours or preferably overnight, or slip into zip-top plastic freezer bags and freeze up to 3 months. Thaw overnight in the fridge before using.

Nutrition Facts


Per Serving: 121 calories; 6.7 12.9 2.2 18 42 Full nutrition

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