CREAM CHEESE PIE CRUST

By gaster16

Ingredients

• 2 teaspoons cold water
• 1 teaspoon cold cider vinegar
• 1-1/2 cups all-purpose flour, plus more for surface
• 1/2 teaspoon salt
• 4 ounces (1 stick) cold unsalted butter, cut into small pieces
• 4 ounces cold cream cheese, cut into small pieces

Preparation

Step 1

Combine water and vinegar in a small bowl. Combine flour and salt in another bowl. Using a pastry cutter or your fingers, cut butter and cream cheese into flour mixture until mixture resembles coarse crumbs with some larger pieces remaining.

Add water mixture to dough in a slow, steady stream, stirring until mixture just begins to hold together. (Alternately pulse ingredients in a food processor.) Turn out onto a piece of plastic wrap, and wrap. Press dough into a disk using a rolling pin. Refrigerate until firm, about 1 hour or overnight. Dough can be frozen for up to 1 month, thaw before using.

Roll dough into a 12" round on a lightly floured surface. Fit dough into a 9" pie plate. Trim edge, leaving a 1" overhang. Turn overhang under so that edge is flush with rim. Flute edge. Freeze until firm about 15 minutes.