Cooking Wright

Cream Cheese Pastry


1/2 cup butter
1 1/4 cup sifted flour
3 oz. cream cheese, soft
1/4 teaspoon salt


Beat cream cheese and butter in electric mixer. Add flour and salt all at once, beat on low just til mixture leaves sides of bowl. Fit in pie dish, crimp edges. Pierce sides and bottom. Refrigerate 1 hour. Bake at 450 for 8 minutes or til golden.

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