Cream Cheese Crust
Makes 2 (8- to 10-inch) pie crusts or 1 double-crust shell. Recipe is from “Savory Pies — Delicious Recipes for Seasoned Meats, Vegetables and Cheeses Baked in Perfectly Flaky Crusts” by Greg Henry.
6 ozs. cream cheese, at room temperature
1 stick (1/2 cup) plus 2 tbls. European-style (high-fat)unsalted butter, at room temperature
2 tbls. heavy cream, or more as needed
2¾ cups all-purpose flour, scooped and leveled plus more as needed
1 tsp. kosher salt
1. Place the cream cheese, butter and cream in the bowl of food processor and process until well-combined and fluffy, about 20 seconds. Add 2¾ cups flour and the salt; pulse 5 or 6 times. Scrape the sides with a rubber scraper and process another 15-20 seconds, until the dough just comes together and begins to pull cleanly away from the sides in jagged clumps. If this doesn’t happen, add another few teaspoons of cream, as needed.
2. Move the dough to a lightly floured work surface and gently knead 2 or 3 times. If it seems quite sticky or at all wet, sprinkle on another few teaspoons flour and give it a couple more quick, gently kneads. Divide the dough in half and shape into 2 discs about 5 inches in diameter and ¾ inch thick, or as indicated in the individual recipe. Wrap in plastic and refrigerate at least 1 hour (or up to 2 days), or freeze for up to 1 month.