Source: 1,001 Delicious Desserts for People with Diabetes, by Sue Spitler with Linda Eugene, RD, CDE, and Linda R. Yoakam, RD, MS, ©2002 by Surrey Books, Inc.

A rich flaky pie crust made with cream cheese that can be used for many double-crust pies.

Servings

8 tbsp margarine
2 oz cream cheese
0.5 cup sugar
1 eggs
1 tsp vanilla extract
2.5 cup white all purpose flour
0.25 tsp salt

1 Beat margarine and cream cheese until smooth in large mixing bowl; add sugar, beating well.
2 Add egg and vanilla and beat at high speed for 1 minute or until very smooth.
3 Add combined flour and salt and mix just until blended.
4 Form dough into a ball; flatten slightly and wrap in plastic wrap. Refrigerate 2 hours or longer before using.
5 Roll and bake as pie recipe directs.

Makes one large free-form crust or two 9-inch crusts. 12 servings.