Those new to working with pastry would do well to start with a cream cheese dough. The combination of butter and cream cheese produces a supple, forgiving dough that rolls out quickly and smoothly, thanks to the high moisture content of the cream cheese. It also has a tender crumb and a pleasingly tangy flavor that pairs well with sweet or savory fillings.
Recipe information
Yield
Makes enough for one 9-inch single-crust pie
Ingredients
Preparation
Step 1
Combine water and vinegar in a small bowl. Combine flour and salt in another bowl. Using a pastry blender or your fingers, cut butter and cream cheese into flour mixture until mixture resembles coarse meal, with some larger pieces remaining. (Alternatively, pulse ingredients in a food processor.)
Step 2
Add water mixture to dough in a slow, steady stream, stirring (or pulsing), until mixture just begins to hold together. Turn out onto plastic, and wrap. Press dough into a disk using a rolling pin. Refrigerate until firm, 1 hour or up to 1 day. (Dough can be frozen up to 3 months; thaw in the refrigerator before using.)
