Press 'N Bake Cream Cheese Crust
A versatile cream cheese crust that's easy to prepare, perfect for pies and tarts, offering a rich, buttery flavor with a tender, flaky texture suitable for various fillings.
Ingredients
Instructions
- Combine cream cheese and butter; blend well.
- Stir in sifted flour.
- Refrigerate the dough for about 1 hour.
- Remove dough from refrigerator and press into the bottom and up the sides of an ungreased 9-inch pie pan.
Tips & Substitutions
For a smoother dough, ensure both the cream cheese and butter are at room temperature before mixing. If you're out of cream cheese, cottage cheese blended until smooth can be a good substitute. To add flavor, consider incorporating a teaspoon of vanilla extract or a pinch of salt. This crust is versatile and can also be used for sweet or savory pies, making it great for various American recipes.
Serving Suggestions
This cream cheese crust is perfect for both sweet and savory pies. For a delightful dessert, fill it with your favorite Easy Caramel Pie or fruit filling. Serve it alongside a fresh salad or as a base for a quiche for a delicious brunch option. Pairing it with a light Cruditite Dip can also enhance your meal experience.
Storage & Reheating
Store any leftover crust in an airtight container in the refrigerator for up to 3 days. If you've already baked it, let it cool completely before wrapping it tightly in plastic wrap or aluminum foil. Reheat in a 350°F oven for about 10 minutes to restore its texture before serving, especially if using it for a filling.
Nutrition & Diet Analysis (per serving)
Each serving of Press 'N Bake Cream Cheese Crust contains roughly 524 calories, with 6g protein, 18g carbohydrates, and 47g fat. It is an excellent source of vitamin A (20% of the Daily Value), and a good source of protein.
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 freeze the cream cheese crust?
Yes, you can freeze the unbaked crust. Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months. When ready to use, thaw it in the refrigerator overnight before pressing it into the pie pan.
What can I use if I don't have all-purpose flour?
If you don't have all-purpose flour, you can substitute it with a gluten-free flour blend or whole wheat flour in equal amounts. Keep in mind that the texture may vary slightly, but it will still work well for this crust.
How thick should I press the dough into the pie pan?
Aim for about 1/4 inch thickness when pressing the dough into the pie pan. This thickness provides a sturdy base that holds up well during baking and allows for even cooking, ensuring a delicious result whether you're filling it with a savory quiche or a sweet dessert.
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).