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

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Recipe Summary

prep:
15 mins
additional:
4 hrs
total:
4 hrs 15 mins
Servings:
20
Yield:
2 crusts
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

121 calories; protein 2.2g; carbohydrates 12.9g; fat 6.7g; cholesterol 18.4mg; sodium 41.7mg. Full Nutrition
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