Cream Cheese Pie Crust
by , September 22, 2017
This cream cheese pie crust is soft and delcious and the recipe can be doubled for a 2-crust pie. I've included instructions for partially or fully baking the pie crust without a filling.
Related: Coconut Cream Pie
No-Bake Cranberry Cream Pie
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
- In a mixing bowl with an electric mixer, beat the butter and the cream cheese until well blended. Add the cream and beat until smooth. Add the flour, sugar, and salt. Beat on low speed just until the dough holds together. If necessary, add extra cream or milk to moisten.
- Turn the dough out onto a generously floured surface. Gather into a ball and shape it into a disk. Wrap the disk in plastic wrap and refrigerate for about 30 minutes.
- Roll the chilled dough out on a floured board to a diameter of about 11 inches, or about 2 inches larger than your pie plate.
- Fill the crust and bake following your pie recipe.
Makes 8 servings.