How to make it

  • 1. To make crust: combine flour, salt and 1/3 cup sugar in a food processor. Add butter and pulse until mixture resembles coarse meal. Alternate vanilla and ice water, 1 tablespoon at a time, pulsing until moist.
  • 2. Gather dough into ball and flatten. Wrap dough in plastic wrap and refrigerate until firm enough to roll - about 1 hour.
  • 3. Preheat oven to 375 degree Fahrenheit. On a floured surface or parchment paper use a rolling pin to roll the dough until it is 12-inch round. Using an 11-inch dinner plate as guide, cut 11-inch round from dough with sharp knife. Discard trimmings.
  • 4. Transfer dough to large cookie sheet. Create fluted edge in dough by pinching edges of dough at regular intervals. Lift each pinched section with one fingertip to create a decorative edge. Refrigerate on cookie sheet about 10 minutes to firm dough slightly.
  • 5. Bake dough 20 to 25 minutes or until golden. Cool crust completely on cookie sheet.
  • 6. To make cream cheese filling: in a bowl mix cream cheese, sour cream, 3 tablespoons confectioners' sugar until well blended. Spread cream cheese mixture on crust inside of flutes.
  • 7. To make topping: Layer berries, kiwi or other seasonal fruit on top of the cream cheese mixture. If the fruit you use is very tart, sprinkle with sugar or drizzle with a bit of honey.

Reviews & Comments 2

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    " It was excellent "
    brianna ate it and said...
    This looks & sounds so good. 5 forks
    Was this review helpful? Yes Flag
    " It was excellent "
    jett2whit ate it and said...
    Sounds fabulous :)
    Was this review helpful? Yes Flag

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