2 ½ c. all-purpose flour¼ c. sugar
½ tsp. kosher salt
1 c. unsalted butter
4 oz. cream cheese
Makes two 9-in. pre-baked pie crust shells to use with filling. Allow butter and cream cheese to soften for about 10-15 minutes. Spray one or two 9-in. pie plates with cooking spray and set aside. In a bowl, blend flour, sugar and salt with a whisk or fork. In a large bowl, beat butter and cream cheese with a mixer for 2-3 minutes, until thoroughly blended. Add flour mixture to butter and cream cheese mixture and blend on low speed just until mixture resembles coarse crumbs. Scrape bowl and continue to mix on medium speed until clumps form. Place dough on a floured surface and shape into two round disks. Place one disk in each pie plate. With hand, evenly press from center of dough to cover bottom of pie plate. Continue to press dough evenly up the sides of the pie plate. Press edges of dough with finger and thumbs along top edge of pie plate to form fluted pattern. Cover pie crust with plastic wrap and refrigerate for at least one hour.
For pre-baked pie shell: Preheat oven to 325 degrees. Prick the bottom of crusts with a fork and bake on rack in center of oven for 35-40 minutes, until golden brown. If crust forms bubbles, press them down gently with a clean towel and they will flatten as the crust cools.
For fill and bake pie: Fill and bake chilled crust according to pie recipe.
Note: This recipe does not work well for two crust pies.
