Cream Cheese Pie Crust | Sugar for Breakfast: Cream Cheese Pie Crust

Sunday, June 2, 2013

Cream Cheese Pie Crust

This is a wonderful pie crust for fruit pies. Rhubarb especially! The thing about this crust that is my favorite is that it is sturdy enough you don't need to roll it out, I just press it directly into the pie pan. Which also makes it great for kids to help when baking pies :)

I also make it using the dough hook in my Kitchen Aid mixer. This is enough to make two crusts, so if you don't need a top to your pie, freeze the leftover, or do what my Grandma always did, and make a nice cinnamon roll-up with it. Just flatten the extra crust, cover it in cinnamon and brown sugar. Roll it up tightly, place it on a cookie sheet and sprinkle granulated sugar over the top. Bake at 350° until it is golden brown, and slice into serving-sized pieces:


Otherwise, just make two pies!

Cream Cheese Pie Crust

by
Prep Time: 5 min
Ingredients (2 pie crusts)
  • 8oz cream cheese, softened
  • 1/2 cup butter, softened
  • 1 1/2 cups flour
Instructions
Combine the cream cheese, butter, and the flour a little at a time in a stand mixer using the dough hook.
Mix until well combined and no flour is visible.
Separate the dough into two equal-sized balls.
Roll out each to the desired size, or press directly into pie pan - add the filling per pie directions.
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