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Add a photoServings: 10
Ingredients
- 1 1/2 c. sifted flour
- 1/2 teaspoon salt
- 1/2 c. Crisco
- 3 T water
- 1/2 c. whipping cream
- 1 (3 ounce) pkg. cream cheese
- 3/4 c. powdered sugar
- 1 teaspoon vanilla
- 1 can pie filling (cherry, strawberry or possibly blueberry)
Directions
- Put together flour and salt. Cut in Crisco. Sprinkle with water, one tbsp at a time. toss with fork. Work dough into a hard ball. Roll on lightly floured surface to 1 1/2 inch larger than pan. Put in pan and flute edge. Prick bottom and sides with fork. Bake at 425 degrees for 10-15 min.
- Whip cream and set aside. Beat cream cheese, vanilla, and powdered sugar till well mixed. Put together with whipped cream. Spread in pie crust. Refrigerate several hrs. Spread pie filling on top and return to refrigerator. Serves 6 - 8 inch pie pan.For FRESH STRAWBERRY PIE: Use Salada Pie Glaze from the Jello section in the grocery store.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 10 servings | |
| Calories 302 | |
| Calories from Fat 138 | 46% |
| Total Fat 15.63g | 20% |
| Saturated Fat 5.44g | 22% |
| Trans Fat 3.43g | |
| Cholesterol 18mg | 6% |
| Sodium 173mg | 7% |
| Potassium 63mg | 2% |
| Total Carbs 38.7g | 10% |
| Dietary Fiber 1.1g | 4% |
| Sugars 17.05g | 11% |
| Protein 2.62g | 4% |
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