Wednesday, March 13, 2013

Cream Cheese Pie Crust

Cream Cheese Pie Crust
3 ounces cream cheese softened
1/2 cup unsalted butter, softened
1 1/4 cups all-purpose flour
1 Tablespoon granulated (white) sugar

Preheat oven to 450F.  In a large bowl, combine all ingredients with an electric mixer at low speed until well combined. Roll dough into balls and press into bottom and up sides of 24 miniature muffin cups. Bake for 7-9 minutes until edges are golden. Remove from pans and let cool on wire racks.

This is an easy pie crust recipe that works well if you don't want to bother with the traditional flaky pastry, and want a quick and easy homemade alternative. No chilling is required. It is also good for something a little different. The cheese flavor is not prominent  but makes the crust melt in your mouth. To use this crust with savory fillings, simply omit the sugar and add a little salt. This will work with tartlets, mini pies, tarts, and larger pies.
I will be using this crust tomorrow when I make mini pies for Pi Day!

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