6 Single Pie Crusts
A versatile pie crust recipe made with cream cheese and margarine, perfect for sweet or savory pies, offering a tender, flaky texture suitable for various fillings.
Ingredients
Instructions
- Soften cream cheese and margarine at room temperature.
- Add flour and mix with a potato masher, then knead with hands until combined.
- Bake pie shell at 475°F for 8 to 10 minutes, pecan pies at 350°F for 45 to 50 minutes, or fruit pies at 425°F for 45 to 50 minutes.
Tips & Substitutions
For a flakier crust, ensure your margarine and cream cheese are well-softened but not melted. If you prefer a dairy-free option, substitute cream cheese with a plant-based alternative. Adjust the flour amount based on humidity; start with 4 cups and add more if needed. For added flavor, consider mixing in a teaspoon of salt or a splash of vanilla extract.
Serving Suggestions
This versatile pie crust pairs beautifully with a variety of fillings, from savory quiches to sweet desserts like Linda Padula's Pecan Pie Squares. Serve it with a scoop of ice cream or a dollop of whipped cream for a delightful dessert experience. For savory options, consider a fresh salad or roasted vegetables on the side to balance flavors.
Storage & Reheating
Store any leftover pie crusts in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months. When ready to use, thaw overnight in the refrigerator and allow to come to room temperature before baking to ensure even cooking.
Nutrition & Diet Analysis (per serving)
Each serving of 6 Single Pie Crusts contains roughly 1105 calories, with 18g protein, 81g carbohydrates, and 79g fat. It is an excellent source of vitamin A (38% of the Daily Value), protein (37% of the Daily Value), and iron (33% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 867mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use butter instead of margarine in this pie crust?
Yes, you can substitute butter for margarine for a richer flavor. Just ensure it is chilled and cut into small pieces before mixing with the cream cheese and flour. This will help maintain a flaky texture in the crust.
How can I prevent my pie crust from shrinking while baking?
To avoid shrinking, make sure to chill your pie crust for at least 30 minutes before baking. Additionally, you can use pie weights or dried beans to weigh down the crust during blind baking, which helps it maintain its shape.
What type of flour is best for this pie crust?
All-purpose flour works best for this recipe as it provides a good balance of structure and tenderness. However, for a healthier option, you can try using whole wheat flour; just be aware that it may result in a denser crust.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).