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Cream Cheese Pastry for Pies                             

                  Makes 2 pie shells


•  4 ounces of cream cheese, softened

•  ½ cup butter

•   2 Tbsp half and half

•  1¼ cups flour

•  ½ tsp sea salt


1.  Cream softened cream cheese and butter; beat in half and half.

2. Work in flour and salt until a dough forms.  Wrap in plastic and



     refrigerate for a couple of hours before using.

3.  Divide dough into two pieces.  Roll out each piece as you would any piecrust.


•  To bake the shell; preheat oven to 425°F; bake shell in lower part of oven until



    slightly brown.

• To prebake before adding filling: pierce pie shell and brush with egg white;



   preheat oven to 450°F.  Bake until set, but not browned.



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