CREAM CHEESE PASTRY DOUGH
One 9-inch single pie crust or eight 3-inch tart or individual pie shells
This deliciously rich, slightly tangy dough makes excellent tart shells or turnovers.
Whisk together in a medium bowl:
- 1 cup (125g) all-purpose flour
- ¼ teaspoon salt
Cut in until well blended:
- 1 stick (4 oz or 115g) cold unsalted butter, cut into cubes
- 4 ounces (115g) cold cream cheese, cut into cubes
Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Roll out as described in Rolling Pie Dough and prepare as directed in Lining a Pie or Tart Pan with Dough. To fill and bake, see individual recipes. For a baked shell, see About Blind Baking Crusts.
To use for individual pies or tarts, divide the dough into 8 pieces and roll out. Line muffin tins or 3-inch tartlet pans or rings with dough and freeze for 15 minutes or refrigerate for 1 hour. Blind bake at 375°F for 15 to 20 minutes or until dry to the touch and golden brown.