Cream Cheese Pie Pastry -
Source of Recipe
Internet
List of Ingredients
( suitable for double 8 or 9 inch vegetable filled pies or for quiche )
1 1/4 cups flour
1 tsp. sugar
1 tsp. salt
4 oz. cream cheese softened
3 Tbs. butter
Filling of your choice
Mix the dry ingredients. Cut in butter and work in cream cheese to form a dough. Wrap and chill dough while you are preparing the filling. Note: the vegetable filling you desire should be cooked and cooled and somewhat thick, not soupy . When ready to prepare, roll a bit more than 1/2 of the chilled pastry thinly on a lightly floured surface and place to fit into a 9 inch pie tin .Place into tin. Add desired filling and roll out top crust and place over filling and crimp and flute edges. Slash top crust in a few places. Bake in a preheated 400F oven for 15 minutes and lower heat to 350F to finish baking, about 20 minutes more. Cool slightly and cut into serving pieces.
Note: This crust is soft and somewhat flaky and may be also used for your Quiche recipe if desired
Note: cabbage filling for the Pogash bread recipe ( in bread dough section below ) is a good filling choice.I also like to include some extra cream cheese spread on the bottom crust and then sliced hard boiled eggs and lots of fresh chopped dill layered between the cabbage filling
Recipe
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