Never Fail Cream Cheese Pie Crust Recipes

NO FAIL PIE CRUST I

Steps:

• Combine flour and salt in a large bowl. Cut in shortening until it resembles coarse crumbs.
• Mix egg, water, and vinegar together in a separate bowl. Pour into flour all at once and blend with a fork until dough forms into a ball. Divide into 3 equal-sized rounds.
• Wrap with plastic and chill in a refrigerator until ready to prepare.

MOST INCREDIBLE NO FAIL PIE CRUST

Steps:

• Cut together flour, shortening and salt until it resembles small peas.
• Combine the egg, water and vinegar and gradually add to flour mixture.
• Stir just until moistened and a soft dough forms.
• Divide into 2 disks.
• Wrap and refrigerate until ready to use.
• Roll out and use with your favorite pie recipe!

NEVER FAIL PIE CRUST III

Steps:

• In a large bowl, Cut the shortening into the 2 1/2 cups flour until the mixture resembles coarse crumbs.
• In a small bowl, combine the 6 tablespoons flour, 2 teaspoons salt and 1/2 cup water to make a paste. Mix paste into the flour and shortening mixture.
• Divide dough into 4 equal pieces and shape into rounds. Wrap securely in plastic and refrigerate overnight.

NEVER-FAIL PIE CRUST

Steps:

• Combine flour and salt in a bowl. Cut in shortening. Add milk and vinegar. Shape dough into a ball. Chill for 30 minutes. Divide dough in half. On a lightly floured surface, roll out each half to fit a 9-in. pie pan.

NEVER FAIL PIE CRUST

Steps:

• Mix milk and vinegar together, and set aside.
• Mix flour and salt.
• Cut in shortening with fork.
• Add milk and vinegar.

NEVER-FAIL CHEESECAKES

Steps:

• Preheat oven to 300°F. Cream the cheese (easy to do if it's at room temperature). Add eggs, one at a time, and then beat in 1 cup of sugar and 1 1/2 teaspoons of vanilla. Using small muffin tins filled with paper liners, fill the tins to 1/8-inch from the top. Bake 25 to 30 minutes, or until tops begin to crack (if tops have not cracked after baking 30 minutes, remove them from the oven anyway, as they are adequately baked by that time).
• While cakes are baking, mix sour cream with 1/2 cup sugar and 1 1/2 teaspoons vanilla in a bowl.
• Remove the cakes from the oven, leaving the oven on, and cool on wire cake racks in tins for 5 minutes, or until the cakes drop. Then cover the tops of the cakes with the sour cream mixture and put them back in oven for 5 more minutes. Remove the cakes from their tins, use a teaspoon to help get them out, and set them on wire racks to cool. Once they have cooled, put the cakes in the refrigerator. Before serving, add topping of your choice.

NEVER FAIL CREAM CHEESE PIE CRUST

Steps:

• Let all ingredients stand at room temperature 30 minutes before you begin.
• 1. In mixing bowl, beat butter and cheese with electric mixer 1 minute. Add 1 cup of the flour. Beat until mixed. Add remaining flour, 1 cup at a time, beating after each addition until well combined. Form into a ball.
• 2. Divide into 3 equal pieces. On a floured surface, flatten each into a 6 to 8 inch disk. Cover with plastic wrap. For a one crust pie, chill one disk at least 30 minutes or overnight. Freeze others to use another time.
• 3. Remove disk from refrigerator and let stand at room temperature 15 minutes. On floured surface, roll out pastry to form a 12-inch circle.
• 4. To transfer pastry to 9-inch pie plate, wrap it over rolling pin or fold into quarters. Ease pastry into pie plate without stretching it. Press onto bottom and sides. Trim excess pastry to 1/2 inch beyond edge of pie plate. Tuck extra pastry under itself around edge, even with rim; flute edge. You need a rim to contain filling.
• 5. Do not prick pastry. Fill and bake as directed with your filling recipe.