Heat oven to 375\u00b0F For lemon layer: In medium saucepan,
owl.
Cut butter and cream cheese into flour mixture until you
n an oven proof dish for about 5-7 minutes. Keep
you are baking the pie shell.
Combine the flour
g aside.
Cut the cream cheese into 3 or 4 pieces
Combine cream cheese and butter; blend well, then stir in flour.
Shape dough into a ball.
Place ball between 2 sheets of wax paper.
Roll out into a circle to fit a deep dish pie plate. Remove one sheet of waxed paper and position cream cheese crust into pie plate.
Remove top sheet of waxed paper and flute the edge of crust.
Fill with sweet potato mixture and bake.
Makes 1 deep dish pie.
ize freezer bag and freeze for at least 30 minutes.
Cream
butter
and
cream cheese, slowly add flour, then add vanilla.
Good
for any type pie, may also be used for tart shells.
Mix flour and salt.
Cut in cream cheese and butter with pastry blender until mixture resembles coarse crumbs.
Form into a ball and chill.
Divide dough into 2 sections.
Roll on lightly floured board.
Put in pie pans and trim; prick with a fork the bottom.
Bake at 450\u00b0 just long enough to brown.
Don't brown if using this pie shell for my Pumpkin or Cantaloupe Pie.
n plastic wrap and refrigerate for 30 minutes.
Place 1
very 5 minutes.
Meanwhile, cream together cream cheese, butter,and sugar.
Mix flour and salt in a bowl. Cut in chilled butter, will look like peas. Then mix in cream cheese. Chill 1 hour. Roll and cut to size of pie pan.
Cream together butter and cream cheese.
Add salt and flour. Mix with hands, refrigerate overnight.
Cream together the cream cheese, butter, and salt in a large mixing bowl until evenly blended. Mix in the flour until a dough forms; divide into 6 balls. Use immediately or wrap tightly and freeze until needed.
o 375.
Line Pie plate with crust.
Peel and Julienne
n small mixing bowl beat cream cheese, 1/4 cup granulated sugar
ngreased 9-inch glass pie pan. Bake for 5 to 6 minutes
For Pecan Shortbread Cookie Crust: Mix all ingredients. Press firmly
In large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth.
Stir in 1/3 cup lemon juice and vanilla. Slice 2 bananas; dip in lemon juice and drain.
Line crust with bananas and about two-thirds of the orange segments.
Pour filling over fruit.
Chill 3 hours or until set.
Before serving, slice remaining banana; dip in lemon juice and drain. Garnish top with banana slices and remaining orange segments.
Press pecans into unbaked pie shells. Bake at 350 degrees F (175 degrees C) until light brown.
Slice bananas into cooled crusts.
Cream sugar and cream cheese together. Add nondairy whipped topping to cream cheese mixture. Pour mixture over bananas in both pie pans.
Top pies with blueberries. Chill at least 4 hours before serving, or freeze for later use. Enjoy!