Perfect flaky and tender cream cheese pie crust from The Baking Bible by Rose Levy Beranbaum

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stef on October 26, 2019

    Made in food processor. Came together nicely and very easy to roll out

  • stockholm28 on October 24, 2019

    I’d made RLB’s cream cheese pie crust from The Pie and Pastry Bible years ago and had trouble with it; it always seemed to be a crumbly mess for me. I decided to try this recipe and it was very easy to handle. I went back to compare this recipe with the one in ” The Pie and Pastry Bible” and this one uses cream rather than ice water. Don’t know if it was the cream that made it easier to handle or if I’ve just got better at making pie crust over the last 20 years.

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