Rose’s Favorite Flaky and Tender Pie Crust” recipe doesn’t specify what kind of cream cheese. I assume she’s referring to the standard Philadelphia Cream Cheese. I’ve attempted the dough with other local brands of cream cheese including some organic cream cheeses.
I think I’ve noticed an effect similar to adding to much water to a pie dough and wonder if it’s possible that the water content of cream cheese may vary.
Has anyone had a similar experience? Can anyone verify that it’s Philadelphia Cream Cheese that is the standard in the recipe?