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Cream Cheese Piecrust

Cream Cheese Piecrust

Cooking Light DECEMBER 1999

  • Yield: 1 (9-inch) crust

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 916
  • Calories from fat: 36%
  • Fat: 37g
  • Saturated fat: 20.5g
  • Monounsaturated fat: 10.7g
  • Polyunsaturated fat: 2.3g
  • Protein: 19.3g
  • Carbohydrate: 123.1g
  • Fiber: 3.4g
  • Cholesterol: 302mg
  • Iron: 6.7mg
  • Sodium: 1074mg
  • Calcium: 158mg
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Cream Cheese Piecrust recipe

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