19
Jun
Posted on 2009 under Desserts |
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Remember the smell of homemade pie crusts? Honestly, it’s been a while in my household, and I strongly believe that this Cream Cheese Pastry will do an excellent job in bringing back those beautifully scented memories.
Prep Time: 15 min
 Total Time: 3 hr 30 min
Makes: 16 servings or 2 (9-inch) pie crusts, 8 servings each
Nutritional Information
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| 2 cups flour |
| 1/2 tsp. salt |
| 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened |
| 1 cup (2 sticks) cold butter or margarine |
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| MIX flour and salt in large bowl. Cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape into ball; wrap tightly. Refrigerate several hours or until firm. |
| PREHEAT oven to 450°F. Divide dough in half. Roll out each half on lightly floured surface to 12-inch circle; place in 9-inch pie plate. Turn under edges; flute. Prick with fork. |
| BAKE 12 to 15 minutes or until golden brown. |
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