Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 1/2 cups | Flour |
| 1/3 cup | Margarine |
| 3 Ounces | Cream Cheese |
| 1/4 teaspoon | Salt |
Instructions
- This recipe is designed for an 8-inch pie with 2 crusts, or a larger pie with a laced crust.
- Note: No water is used in this recipe.
- This dough can be used for 1 crust or a double crust with lacing.
- Use cream cheese and margarine at room temperature. Mix with a fork until blended, then roll out as usual.
- The crust can be stored in the refrigerator.
- To bake a filled pie: Bake at 400°F. You can add a little sugar and margarine on top of the crust if preferred.
- Slit the upper crust before baking.
- When the crust is quite brown, drop the oven heat to 350°F. Watch closely to prevent it from getting too brown. Check the fruit filling for doneness.
