Cream Cheese Piecrust

Recipe from

Cooking Light

Nutritional Information

Calories 916
Caloriesfromfat 36 %
Fat 37 g
Satfat 20.5 g
Monofat 10.7 g
Polyfat 2.3 g
Protein 19.3 g
Carbohydrate 123.1 g
Fiber 3.4 g
Cholesterol 302 mg
Iron 6.7 mg
Sodium 1074 mg
Calcium 158 mg


2 tablespoons butter or stick margarine
2 tablespoons (1 ounce) 1/3-less-fat cream cheese
2 tablespoons sugar
1 teaspoon vanilla extract
1 tablespoon 1% low-fat milk
1 large egg yolk
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Cooking spray


Combine first 4 ingredients in a bowl; beat well at medium speed of a mixer until smooth. Add milk and egg yolk; beat until well-blended. Lightly spoon flour into a dry measuring cup, and level with a knife. Add flour, baking powder, and salt to bowl, stirring until well-blended.

Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for 15 minutes. Roll dough, still covered, to an 11-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.

Remove 1 sheet of plastic wrap, and fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Press the dough against bottom and sides of pan. Fold edges under, and flute. Fill and bake the crust according to recipe directions.