This recipe is Russian in ancestry. I got it from my friend whose Grandma was Russian. It has a sweet flavor and is a soft crust that tastes yummy with baked fruit pies. It’s kind of like a cookie dough. I love it with berries or apples. It’s a Cream Cheese Pie Crust that goes well with any fruit.
Grandma Sarah’s Cream Cheese Pie Crust
(for 2 double crust pies)
1/2 lb butter
1 cup sugar
2 tsp baking powder
2 eggs
1 1/2 tsp vanilla
1/2 pkg cream cheese
4 -6 Tbsp sour cream
4 cups flour
Mix butter and sugar, add cream cheese, eggs, vanilla, sour cream add flour as needed. Mix until it does not stick to your fingers. Chill. Divide the dough into four even pieces. Roll one to fit into a nine inch pie plate.
Filling:
6 cups of berries (mixed blue berries, blackberries, raspberries, any combination, fresh or frozen)
3/4 cup sugar
1/4 cup flour
Mix together and fill the crust.
Roll the dough out for the top of the pie and lay it over the berries. Crimp the edges together. Put aluminum foil around the edges to keep them from burning. Sprinkle the top with granulated sugar.
Bake 60 mins at 350 degrees
Grandma Sarah’s Berry Pie with Cream Cheese Pie Crust
- For the Pie Crust:
- 1/2 lb butter
- 1 cup sugar
- 2 tsp baking powder
- 2 eggs
- 1 1/2 tsp vanilla
- 1/2 pkg cream cheese
- 4 -6 Tbsp sour cream
- 4 cups flour
- For the Berry Filling:
- 6 cups of berries (mixed blue berries, blackberries, raspberries, any combination, fresh or frozen)
- 3/4 cup sugar
- 1/4 cup flour
- In a mixer — Mix butter and sugar, add cream cheese, eggs, vanilla, sour cream add flour as needed.
- Mix until it does not stick to your fingers.
- Chill.
- Divide the dough into four even pieces.
- Roll one to fit into a nine inch pie plate.
- Add the Berry mixture in the unbaked pie crust
- Cover with another rolled crust on the top, crimping the edges, sprinkle with sugar.
- Bake 60 mins at 350 degrees F
