How to Make Rosemary's Perfect Cream

The Perfect Cream Cheese Pie Crust

With a sweet vanilla base infused with just the right amount of herby fresh rosemary, it's impossible to resist.

Recipe Summary The Perfect Cream Cheese Pie Crust

This pie crust will not crumble or tear when you try to pick it up. I use it for the holidays. It makes 6 pie crusts, so I make it for Thanksgiving and then freeze what I don't use for Christmas. It can be frozen for up to 6 months.

Ingredients | Rosemary's Perfect Cream

1 (8 ounce) package cream cheese, softened

2 cups butter, softened

1 pinch salt

6 cups all-purpose flour

Directions

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.

Info | Rosemary's Perfect Cream

prep: 20 mins total: 20 mins Servings: 48 Yield: 6 pie crusts

TAG : The Perfect Cream Cheese Pie Crust

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