Cream Cheese Pie Dough
A food processor makes flaky pastry dough in a flash. This recipe yields enough dough for 2 recipes, such as a savory mushroom tart plus spinach tartlets or chocolate turnovers. Or use 1 dough disk to make a bacon, gruyère and spinach quiche (see related recipes at left).
Storage tip: Store the dough disks in the refrigerator for up to 2 days or in the freezer for up to 1 month. If freezing the disks, wrap in plastic wrap and then place in a heavy-duty resealable plastic bag; thaw overnight in the refrigerator before using.
- 2 cups all-purpose flour
- 1 tsp. salt
- 16 Tbs. (2 sticks) cold unsalted butter, cut into cubes
- 8 oz. cream cheese, at room temperature, cut into cubes
In a food processor, combine the flour and salt and pulse briefly to mix. Add the butter and cream cheese and pulse until the mixture just starts to come together.
Transfer the dough to a work surface, divide into 2 equal portions and press each portion into a flat disk. Use 1 or both dough disks immediately, or wrap in plastic wrap for future use (see note above). Makes 2 pastry dough disks.
Adapted from Williams-Sonoma Food Made Fast Series, Make Ahead, by Rick Rodgers (Oxmoor House, 2008).