Cream Cheese Pie Dough
Yield
3 piesPrep
5 minCook
?Ready
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
butter
|
|
| ½ | pound |
cream cheese
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
butter
|
|
| 226.8 | g |
cream cheese
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
Directions
Cream butter, cream cheese and vanilla together in a mixer or processor.
Reduce speed to low and add the flour.
Mix until just incorporated.
Remove the dough from the mixer, form into 3 balls and wrap in plastic wrap.
Chill for one hour before using.
Uncooked dough can be frozen for up to 2 months.
Freeze uncooked balls of dough or freeze dough in pie tins.
Makes 3 (10-inch) pies.
