NO FAIL PIE CRUST I
I found this recipe years ago, and have not made any other since. This dough freezes very well.
Provided by Lenn
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 10m
Yield 24
Number Of Ingredients 6
Steps:
- Combine flour and salt in a large bowl. Cut in shortening until it resembles coarse crumbs.
- Mix egg, water, and vinegar together in a separate bowl. Pour into flour all at once and blend with a fork until dough forms into a ball. Divide into 3 equal-sized rounds.
- Wrap with plastic and chill in a refrigerator until ready to prepare.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 10 g, Cholesterol 7.8 mg, Fat 8.9 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 27.5 mg, Sugar 0.1 g
CREAM-CHEESE PIE CRUST
Make and share this Cream-cheese Pie Crust recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 425°F if you are baking the pie shell.
- Combine the flour and salt in a mixing bowl and stir with a fork to mix, or put into the food processor.
- Add the shortening and cream cheese, and cut them into the flour until the mixture looks like small pebbles, it will be irregular, and some pieces will be larger than others, or process with"pulses" in a food processor.
- Sprinkle the water evenly over the mixture, a little at a time, stirring with a fork or with"pulses" after each addition to distribute the water evenly.
- Depending on the moisture in the cream cheese, the dough might not need all of the second tablespoon.
- If it feels quite soft (but not sticky), and holds together in a rough ball, it is ready to roll out.
- Shape it into a cake about 1 inch thick.
- Dust your rolling surface and rolling pin with flour, and roll the dough into a circle about 1/2 inch thick and at least 2 inches larger than the inverted pie pan.
- Transfer the dough to the pie pan, trim and crimp the edges, and the pie shell is ready to he filled before baking, or to be partially baked or fully baked.
- To bake the pie shell; Prick the dough all over with a fork at 1/2-inch intervals.
- Press a 12-inch square of heavy-duty foil snugly into the pie shell.
- Bake for 6 minutes, then remove the foil and bake for 4 minutes more if you want a partially baked shell.
- If the dough begins to puff or swell, push it down with the tines of a fork.
- If you want a fully baked shell, bake for 8 to 10 minutes more, or until it is lightly browned.
Nutrition Facts : Calories 182.9, Fat 13.7, SaturatedFat 5.7, Cholesterol 15.9, Sodium 188.7, Carbohydrate 12.3, Fiber 0.4, Sugar 0.1, Protein 2.7
CREAM CHEESE CRUST
My mom's cream cheese crust recipe is a sell out to friends and family who try her apple pie. Cream cheese adds flavor and texture to the pie.
Provided by Cathy Tagle
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 8
Number Of Ingredients 3
Steps:
- Soften cream cheese and butter and mix together incorporating flour a little at a time.
- Roll out with a rolling pin between 2 wax papers. Transfer to a 9-inch pie plate and prick with fork before half-baking to prevent shrinkage. Bake for about 10 minutes at 350 degrees F (175 degrees C).
Nutrition Facts : Calories 237.6 calories, Carbohydrate 18.3 g, Cholesterol 46.5 mg, Fat 16.8 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 10.5 g, Sodium 125.1 mg, Sugar 0.1 g
NEVER FAIL CREAM CHEESE PIE CRUST
Steps:
- Let all ingredients stand at room temperature 30 minutes before you begin.
- 1. In mixing bowl, beat butter and cheese with electric mixer 1 minute. Add 1 cup of the flour. Beat until mixed. Add remaining flour, 1 cup at a time, beating after each addition until well combined. Form into a ball.
- 2. Divide into 3 equal pieces. On a floured surface, flatten each into a 6 to 8 inch disk. Cover with plastic wrap. For a one crust pie, chill one disk at least 30 minutes or overnight. Freeze others to use another time.
- 3. Remove disk from refrigerator and let stand at room temperature 15 minutes. On floured surface, roll out pastry to form a 12-inch circle.
- 4. To transfer pastry to 9-inch pie plate, wrap it over rolling pin or fold into quarters. Ease pastry into pie plate without stretching it. Press onto bottom and sides. Trim excess pastry to 1/2 inch beyond edge of pie plate. Tuck extra pastry under itself around edge, even with rim; flute edge. You need a rim to contain filling.
- 5. Do not prick pastry. Fill and bake as directed with your filling recipe.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
FLAKY CREAM CHEESE PIE CRUST
This is the last crust recipe you will ever use. This wonderful crust is tender and flaky and made with cream cheese. It also browns nicely when baked, resulting in a rich golden color.
Provided by ILIANITA
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 1h45m
Yield 8
Number Of Ingredients 7
Steps:
- Place a medium bowl into freezer to chill.
- Wrap cubed butter in plastic wrap and refrigerate for 30 minutes.
- Place 1 cup plus 1 tablespoon flour in a medium bowl; add salt and whisk to combine. Rub in cream cheese using clean fingers until mixture develops coarse crumbs. Place cream cheese mixture and chilled butter into a gallon-size resealable plastic bag.
- Flatten the cream cheese-butter mixture into thin flakes through the bag, using a rolling pin. Freeze until mixture is firm, about 10 minutes. Pour mixture into the chilled bowl. Sprinkle with water and vinegar, tossing lightly with a spatula. Knead until dough holds together and is slightly elastic.
- Place dough back into the plastic bag and flatten into a disk. Refrigerate, 45 minutes to overnight, before using.
Nutrition Facts : Calories 162.3 calories, Carbohydrate 12.9 g, Cholesterol 30.9 mg, Fat 11.3 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 7.1 g, Sodium 95.7 mg, Sugar 0.1 g
More about "never fail cream cheese pie crust recipes"
EASY CREAM CHEESE PIE CRUST - A LATTE FOOD
From alattefood.com
Ratings 1Estimated Reading Time 6 minsCategory DessertTotal Time 1 hr 30 mins
- In the bowl of a standing mixer (or in a large bowl with if you are using a pastry cutter), mix flour and salt together.
- With your pastry cutter or with the mixer on low, work in the cream cheese and butter, a little at a time, until the dough resembles coarse crumbles.
- Add 1 Tbsp of cold water to the dough, and work the dough until it begins to form a ball. If the dough is too crumbly, and is not sticking together, add in another Tbsp(s) of water until the dough forms a ball*.
CREAM CHEESE PIE CRUST RECIPE - SUGAR AND SOUL CO
From sugarandsoul.co
5/5 (1)Total Time 50 minsCategory DessertCalories 1787 per serving
HOW TO MAKE A CREAM CHEESE PIE CRUST | KITCHN
From thekitchn.com
Estimated Reading Time 4 mins
5-MINUTE NO FAIL FLAKY PIE CRUST RECIPE | JENNA KATE AT …
From food.jennakateathome.com
5/5 (2)Category Pie Crust / Short Crust PastryCuisine AmericanCalories 3590 per serving
EASY CREAM CHEESE PIE - KIM'S CRAVINGS
From kimscravings.com
TANGY AND RICH CREAM CHEESE PIE DOUGH FOR YOUR DESSERT RECIPES
From southernkitchen.com
CHEESE PIE RECIPE (EASY NO-BAKE DESSERT) | KITCHN
From thekitchn.com
NO FAIL, SOUR CREAM PIE CRUST RECIPE - SIMPLY RECIPES
From simplyrecipes.com
ACTUALLY PERFECT PIE CRUST RECIPE | BON APPéTIT
From bonappetit.com
NO-FAIL PIE CRUST | CANADIAN LIVING
From canadianliving.com
STRAWBERRY CREAM CHEESE TART RECIPE - NYT COOKING
From cooking.nytimes.com
NEVER FAIL CREAM CHEESE PIECRUST | MIDWEST LIVING
From midwestliving.com
PERFECT PIE CRUST RECIPE - HOW TO MAKE FLAKY PIE CRUST FROM SCRATCH
From thepioneerwoman.com
NEVER FAIL PIE CRUST - THE FARMWIFE COOKS
From farmwifecooks.com
AMISH NEVER FAIL PIE CRUST - I AM HOMESTEADER
From iamhomesteader.com
CREAM CHEESE PIE CRUST - EVERYDAY PIE
From everydaypie.com
NEVER FAIL PERFECT PIE CRUST - BAKING WITH BLONDIE
From bakingwithblondie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love