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Cream Cheese Pie Crust

When it comes to pie crust, it’s easy to stick with the traditional version you know and love, which typically involves the debate of whether to use butter or shortening, whether to use water or vodka for ultimate flakiness, or whether to par-bake or put the whole thing in the oven in one go. This one does away with most of those queries. Forget butter or shortening and instead use this: cream cheese.

While sometimes thought of more as a savory ingredient – though you know perfectly well that that doesn’t stop us from putting it in tons of our desserts – cream cheese is a great choice here because it keeps your crust from tasting dry and it adds the slightest tang that complements just about any pie you end up making, sweet or savory!

That’s right, whether it’s a peach pie, yummm, or a classic quiche lorraine, it’s great to have a crust you can use regardless of the filling that’s going into it. This is a no-fail crust that will have you hooked in no time, so let go of any of the hang-ups you’ve run into the past and see if this doesn’t just win you over the first time you make it.

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