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cream cheese pastry crust

cyalexa's picture

I'm not very good at making pastry and have some cream cheese at it's good-by date, so, I would like to try a cream cheese crust for my pumpkin pie next week. I have searched T&T and used the advanced search using several different key words and came up one recipe:


No Fail Pie Crust


2 (3 - ounce) packages cream cheese
1 cup unsalted butter
2 cups all-purpose flour, sifted
1 beaten egg white, with 1 tablespoon of water
3 tablespoons of sugar


Allow cream cheese and butter to soften at room temperature. Stir in flour and chill in refrigerator for one hour. Take dough out of refrigerator, divide in half and shape into two balls. On a floured surface, roll out the dough to 1/4 inch thick. Place in a 9- inch glass lightly-greased Pyrex pie pan and press down.


Elsewhere online (http://www.recipelink.com/cookbooks/1999/0684813483_2.html), I found RLB'S recipe from The Pie and Pastry Bible. (does anyone know if she means kosher or table salt?)?


I would sure appreciate some input - several people have mentioned cream cheese pastry dough in the last several weeks so I know there are some fans out there!


Also, I'm going to bake some apples as a dessert option (there will be 2 diabetics at my table). Any recommendations on the best type of apple? Keep in mind I am in Stillwater OK and will have only the common varieties from which to choose.


Thanks in advance.
Cindy


 


Edited 11/20/2009 11:25 am ET by cyalexa


Edited 11/20/2009 11:35 am ET by cyalexa

Gretchen's picture

(post #65267, reply #1 of 18)

This is an absolutely foolproof pastry--even I can do it. It is often used here for small tassies--you basically just smear the pastry in the muffin tin. EASY, and enjoy.

Gretchen

Gretchen
cyalexa's picture

(post #65267, reply #2 of 18)

Do you use the recipe I copied into my OP?

evelyn's picture

(post #65267, reply #7 of 18)

I also use cream cheese pastry for tarts and tassies. My recipe is a little different in that it contains no egg white, nor sugar. I always have some in the freezer. I just press it into the pan.

http://www.recipezaar.com/Tart-Pastry-59854

In life, learn the rules so that you know how to break them properly.
In life, learn the rules so that you know how to break them properly.
cyalexa's picture

(post #65267, reply #8 of 18)

Thanks Evelyn. That sure looks easier than RLB's recipe. I found a pumpkin pie recipe in Corriher's Bakewise that I am also considering. It is made in a springform pan that has dry breadcrumbs sprinkled on the bottom and the custard is partially cooked on the stovetop and finished in an unbaked shell.

Gretchen's picture

(post #65267, reply #9 of 18)

Just getting back. I haven't done the recipe for a long time, but not much more than cream cheese, flour, etc Trust Evelyn!!  Make it easy. It works.

Gretchen

Gretchen
evelyn's picture

(post #65267, reply #10 of 18)

that sounds like my kind of pie! 'Easy but very good' always gets my vote.

In life, learn the rules so that you know how to break them properly.

In life, learn the rules so that you know how to break them properly.
MEANCHEF's picture

(post #65267, reply #13 of 18)

Easy? Buy a pre-made crust.  More easy?  Buy a pre-made pie.  Easiest? Have someone buy a pre-made pie for you.

roz's picture

(post #65267, reply #3 of 18)

<<<Also, I'm going to bake some apples as a dessert option (there will be 2 diabetics at my table). Any recommendations on the best type of apple? Keep in mind I am in Stillwater OK and will have only the common varieties from which to choose.>>>

This is one person's recommendation.

http://www.seriouseats.com/2009/11/taste-test-finding-the-best-apples-for-baking.html#continued

The apples I use vary...I like to use a few varieties together....crisp, sweet and tart together. The varieties available to me are limited, but Gala, Braeburn, Granny Smith and Golden Delicious together make for me a good combo.

Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz
Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz
Marcia's picture

(post #65267, reply #4 of 18)

I'm assuming that Winesaps are not available to you, but when I find them, they are my favorite apple both for eating out of hand and for cooking.

Can you get good pears? They're very Thanksgivingish to me, and might be added to the apples depending on what dessert you are making. If I make baked apples, I often bake pears alongside using the same recipe.

roz's picture

(post #65267, reply #6 of 18)

Can I get good pears? Oh, yes! The pears from Italy, Greece, Spain and France are to die for. Not a good variety to choose from, but what there is is divine!

I usually poach in red or white wine or bake with brown sugar and fresh ginger.

Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz
Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz
cyalexa's picture

(post #65267, reply #15 of 18)

Thanks for the apple suggestions and the link. I went with Galas. They were about the size I was looking and looked good. My favorite eating raw apples are Braeburn but the ones in the stores haven't looked good this year. They may not be the current crop, they look old to me.

Ozark's picture

(post #65267, reply #11 of 18)

I like a ginger snap crust pumpkin pie. Wonder if there is a way to do that with cream cheese.


 


Growing old is inevitable, growing up is optional!


Edited 11/21/2009 1:54 am ET by Ozark

 

Growing old is inevitable, growing up is optional!

evelyn's picture

(post #65267, reply #12 of 18)

season it?

In life, learn the rules so that you know how to break them properly.

In life, learn the rules so that you know how to break them properly.
wonka's picture

(post #65267, reply #14 of 18)

That's what I do. I'm not great with gluten free crusts, so I buy GF ginger cookies, crush and add butter. My family likes it better than regular crust.

cyalexa's picture

(post #65267, reply #16 of 18)

I love gingersnaps. Thanks for the idea.


Edited 11/27/2009 10:18 am ET by cyalexa

kitchengoddess's picture

(post #65267, reply #17 of 18)

I use RLB's cream cheese recipe all the time and it has never failed me.  I don't know if that is the one you posted as I have the worst memory for that type of thing.

cyalexa's picture

(post #65267, reply #18 of 18)

I looked at RLB's but went with one less complicated, ie. no kneading in a bag. It was only so-so. I liked the more traditional butter/shortening recipe I used last year better. If I try cream cheese pastry again I will try RLB's.