Cream Cheese Pastry
- 6 ounces cream cheese, softened
- 2 cups all-purpose flour
- 2/3 cup margarine
- 1/4 teaspoon salt
- In a large mixing bowl, combine cream cheese and margarine, mixing
until well blended.
- Add flour and salt; mix well.
- Divide dough in
half. Form each portion into a ball. Place each ball in a bowl and
cover well; chill thoroughly.
- On a lightly floured pastry sheet, roll out each ball to a 12-inch
circle. Place 1 circle in a 9-inch pie plate. Trim edge.
- Pour in
favorite fruit filling.
- Seal and flute edges.
- Bake according to
Yield: one 2-crust pie
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