Cream Cheese Pie Crust

Lisa gave us this to go with her spinach pie a la Calabrese. It is perfect with spinach, but works well with a lot of filling, and makes delicious wafers to accompany soup.

Suggested filling: spinach pie a la calabrese

• 8 ounces cream cheese, softened
• 1 3/4 cups flour
• 1/2 cup unsalted butter, softened

METHOD

At medium speed in food mixer (e.g. Kitchen Aid) mix well softened cream cheese, 1 1/2 cups flour (reserved flour is used for dusting board when rolling dough) and butter. Mix well occasionally scraping down the bowl. Wrap dough into a ball and chill for at least 1 hour or overnight.

On floured surface or pastry board, thinly roll out ball of dough to about one quarter inch thickness and round enough to fit a 8-10" pie pan or tart pan.

Drape dough over rolling pin and place into your pan. Press down gently and mold dough around edges of pan.

Using a sharp paring knife, cut excess dough that hangs over sides. Fill crust with chosen mixture and set in refrigerator to chill while rolling out top part of crust: scrape together remaining dough and reroll. Cut thin strips to make a lattice pattern on top of the pie after it is filled.

Yield: Enough for 9 inch pie crust with lattice.

recipe from www.inmamaskitchen.com

Contributor: Lisa Teiger

back to appetizers and small bites

back to dessert recipes for the holidays page

Happy Holiday Cooking!

 

To contact Lisa: Creative CuisinEtc.
646-932-3496

top of page