Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Cream Cheese Crust
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- Level: Easy
- Total: 4 hr
- Prep: 4 hr
- Yield: 1 disk dough
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1422
- Total Fat
- 90 g
- Saturated Fat
- 55 g
- Carbohydrates
- 134 g
- Dietary Fiber
- 4 g
- Sugar
- 15 g
- Protein
- 20 g
- Cholesterol
- 246 mg
- Sodium
- 734 mg
- Level: Easy
- Total: 4 hr
- Prep: 4 hr
- Yield: 1 disk dough
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1422
- Total Fat
- 90 g
- Saturated Fat
- 55 g
- Carbohydrates
- 134 g
- Dietary Fiber
- 4 g
- Sugar
- 15 g
- Protein
- 20 g
- Cholesterol
- 246 mg
- Sodium
- 734 mg
Ingredients
Directions
- Pulse the flour, sugar and salt in a food processor. Add the butter and pulse until it is the size of peas. Add the cream cheese and pulse until it is the size of peas. Add the vinegar and 2 tablespoons ice water and pulse a few times, until the dough holds together when squeezed. Gather into a ball on a sheet of plastic wrap. Pat into a disk, wrap and chill at least 4 hours.
