I hate making pie crusts from scratch but I'm trying to teach my teenagers to cook.  I need a no fail pie crust recipe.  I even heard of one with cream cheese in it....but can't find an actual recipe for it. 

What recipe do you use?  (besides premade!  LOL)

xox
Tammy

hi there my mom makes the best pies and i can even do it with this easy receipe lol


2 cups flour
1 cup crisco
1/2 cup water


very easy but really flakey
makes 2 crusts
bake at 425

If you substitute in 1/4 cup vodka for 1/4 cup of the water, the crust comes out even flakier.  It's a special secret from America's Test Kitchen.

2  1 /2 cups flour...2/3 cup of butter flavored crisco...1/2 tsp salt ( I usually use a pinch more)...1 egg plus yolk from a second egg...1 T. vinegar...5 T. cold water...

Mix together eggs, vinegar, and water in small dish...Set it in the freezer until it starts to get ice crystals...Meanwhile cut together flour, crisco and salt...Once mixture is ready in the freezer, stir, and then dump in a little at a time until you work the dough to the consistancy that you want...Sometimes you might have to add a little extra flour...

Pâte Brisée (Pie Dough)

Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
Pâte brisée is the French version of classic pie or tart pastry. Pressing the dough into a disk rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly. For step-by-step photos, see our Piecrust 101 feature.

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water

1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

3. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

CRUMB CRUST

1½ cups graham cracker crumbs (24 squares of crackers)

¼ cup sugar
1/3 cup butter or margarine, melted

Combine ingredients and bake at 375 degrees for 8 to 10 minutes.

CHOCOLATE WAFER CRUST

20 chocolate wafers

¼ cup sugar
¼ cup butter or margarine, melted

Combine ingredients and bake at 375 degrees for 8 to 10 minutes.

VANILLA WAFER CRUST

30 vanilla wafers (1½ cups of crushed)

¼ cup butter or margarine, melted.

Combine ingredients and bake at 375 degrees for 8 to 10 minutes.

CREAM-FILLED CHOCOLATE COOKIE CRUST

1½ cups crumbs (15 cookies)

¼ cup butter or margarine, melted

Combine all ingredients and bake at 375 degrees for 8 to 10 minutes.

GINGER SNAP CRUST

1½ cups of crumbs (24 cookies)

¼ cup butter or margarine, melted

Combine ingredients and bake at 375 degrees for 8 to 10 minutes.

NUT CRUST

¾ cup butter or margarine. softened

1½ cups flour
2 tbsps. sugar
1½ cups finely chopped pecans or cashews

Mix butter, flour. sugar and nuts until crumb like. Press into a well greased 10 inch tart pan. Bake at 375 degrees for 25 to 30 minutes, or until lightly brown. Cool well.

Susie

Here's a great cream cheese crust. I make it for all my pies now. Sorry it's late but there's always Christmas & Easter. Christine (internetnut)

Cream-cheese Pie Crust

Recipe #97877 | 15 min | 15 min prep | add private note

 

This is especially good with strawberry or other berry pie. I have used it with Strawberry Pie.

By: Marg (CaymanDesigns)
Aug 16, 2004

SERVES 8 (change servings and units)

Ingredients

• 1 cup flour
• 1/2 teaspoon salt
• 1/3 cup vegetable shortening
• 1/2 cup cream cheese
• 2 tablespoons water

Directions

1. 1

   Preheat the oven to 425°F if you are baking the pie shell.

2. 2

   Combine the flour and salt in a mixing bowl and stir with a fork to mix, or put into the food processor.

3. 3

   Add the shortening and cream cheese, and cut them into the flour until the mixture looks like small pebbles, it will be irregular, and some pieces will be larger than others, or process with"pulses" in a food processor.

4. 4

   Sprinkle the water evenly over the mixture, a little at a time, stirring with a fork or with"pulses" after each addition to distribute the water evenly.

5. 5

   Depending on the moisture in the cream cheese, the dough might not need all of the second tablespoon.

6. 6

   If it feels quite soft (but not sticky), and holds together in a rough ball, it is ready to roll out.

7. 7

   Shape it into a cake about 1 inch thick.

8. 8

   Dust your rolling surface and rolling pin with flour, and roll the dough into a circle about 1/2 inch thick and at least 2 inches larger than the inverted pie pan.

9. 9

   Transfer the dough to the pie pan, trim and crimp the edges, and the pie shell is ready to he filled before baking, or to be partially baked or fully baked.

10. 10

    To bake the pie shell; ***** the dough all over with a fork at 1/2-inch intervals.

11. 11

    Press a 12-inch square of heavy-duty foil snugly into the pie shell.

12. 12

    Bake for 6 minutes, then remove the foil and bake for 4 minutes more if you want a partially baked shell.

13. 13

    If the dough begins to puff or swell, pu**** down with the tines of a fork.

14. 14

    If you want a fully baked shell, bake for 8 to 10 minutes more, or until it is lightly browned.