Ingredients
- 1-1/2 c. all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 stick cold butter
- 4 oz cold cream cheese
- 1 teaspoon apple cider vinegar
- 2-3 teaspoons ice water
Preparation
Step 1
**This makes one crust, double the ingredients for a double crust.**
Combine the flour, salt, sugar, cold butter, & cold cream cheese in a food processor. Pulse the ingredients together, adding the cider vinegar & the ice water, until it begins to clump together.
Then form the ingredients into ball and flatten into a thick disk. The less you work with the dough, the better.
I prepare a pastry cloth board by rubbing flour into the cloth, then sprinkling with sugar. Place my dough ball in the center of the board, give the dough a heavy dusting of flour & sugar, then roll it out according to the size of the pie plate.
Once I have my crust placed, I trim off the excess dough {leaving an inch or two to curl back under}.
I then use a spoon & my fingers to press & flute the edges of the crust.
*If I have to pre-bake this crust, I always place it in the freezer for 15-20 mins. Then press aluminum foil into the crust & curl it up over the edges of the pie plate.