- 1 cup flour
- 1/2 (250 g) package PHILADELPHIA Brick Cream Cheese, softened
- 1/2 cup butter, softened
- Place flour in large bowl. Cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape dough into ball; flatten into disk. Wrap tightly with plastic wrap. Refrigerate 1 hour.
- Place dough between 2 lightly floured sheets of waxed paper; roll into 10-inch round. Discard top sheet of waxed paper. Spray 9-inch pie plate with cooking spray; invert over dough. Flip pie plate, holding pie plate and dough together. Discard second sheet of waxed paper.
- Gently press dough onto bottom and up side of pie plate. Flute edge of crust, if desired, then use as desired.
04/14/2018
recipepes.com
Foolproof PHLLY Pie Crust, recipe
PT15M
PT1H
5
455 calories
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