Cream Cheese Pie Dough

Name: Cream Cheese Pie Dough
Prep time: 15 min
Total time: 1 h
Yield: Makes enough for 1 double-crusted or 2 single-crusted 9-to-10-inch pies
Ingredients: 2 1/4 cups all-purpose flour; 1 teaspoon salt; 2 sticks cold unsalted butter, cut into 1/4-inch pieces; 6 ounces cold cream cheese, cut into small pieces; 3 to 4 tablespoons ice water

Recipe photo courtesy of Marcus Nilsson

Freezing cream cheese for 20 to 30 minutes makes cutting it in to small pieces easy.

Source: Martha Stewart Living, November 2012

1 hour 15 mins Makes enough for 1 double-crusted or 2 single-crusted 9-to-10-inch pies

Total Time Prep Yield

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon salt
2 sticks cold unsalted butter, cut into 1/4-inch pieces
6 ounces cold cream cheese, cut into small pieces
3 to 4 tablespoons ice water

Directions

1. Combine flour and salt in a food processor, and pulse to blend. Add butter and cream cheese, pulsing until pea-size clumps form.
2. With machine running, add water, 1 tablespoon at a time, just until mixture comes together when pressed in your hand. Divide dough into 2 pieces, and shape each into a disk. Wrap each disk in plastic wrap, and refrigerate until firm, about 45 minutes.