Take this advice: when making pie crust, prepare two and freeze one! This cream cheese pie crust is very nearly foolproof and is very forgiving.
*What makes cream cheese pie crust different?
The fat and dairy in cream cheese inhibit gluten formation, which is what makes pie crust tough and less-than-flaky. In this recipe, the addition of baking powder helps keep the dough tender after baking, as well. The cream cheese also works a little miracle when the crust is being baked–it helps to avoid that dreaded shrinking that can happen with all butter crusts.
Serving: 1servingCalories: 129kcal (6%)Carbohydrates: 18g (6%)Protein: 3g (6%)Fat: 5g (8%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 14mg (5%)Sodium: 259mg (11%)Potassium: 55mg (2%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 170IU (3%)Calcium: 21mg (2%)Iron: 1mg (6%)