Cream Cheese Pastry Shell

Oxmoor House
one 9-inch pastry shell


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1/2 cup butter or margarine, softened
1 (3-ounce) package cream cheese, softened
1 cup all-purpose flour
1/8 teaspoon salt


Combine butter and cream cheese; cream until smooth. Add flour and salt, mixing well. Shape dough into a ball; chill at least 2 hours.

Roll dough to 1/8-inch thickness on a lightly floured surface. Place in a 9-inch pie plate; trim excess pastry around edges. Fold edge under, and flute. Prick bottom and sides of shell with a fork. Bake at 425° for 12 to 15 minutes or until pastry is golden brown.

Created date

February 2010