Makes one 9" crust
2 tsp cold water
1 tsp cold cider vinegar
1 1/2 cups all-purpose flour, plus more for surface
1/2 tsp salt
4 ounces (1 stick) cold butter, cut into small pieces
4 ounces cold cream cheese, cut into small pieces
1. Combine water and vinegar in a small bowl. Combine flour and salt in another bowl. Using a pastry cutter or your fingers, cut butter and cream cheese into flour mixture until mixture resembles coarse crumbs with some larger pieces remaining.
2. Add water mixture to dough in a slow, steady stream, stirring, until mixture just begins to hold together. (Alternatvely, pulse ingreadients in a food processor.) Turn out onto a piece of plastic wrap, and wrap. Press dough into a disk using a rolling pin. Refrigerate until firm, about 1 hour or overnight. (Dough can be frozen for up to 1 month; thaw before using.)
3. Roll dough into a 12-inch round on a lightly foured surface. Fit dough into a 9-inch pie dish. Trim edge, leaving a 1-inch overhang., Turn overhang under so that edge is flush with rim. Flute edge. Freeze until firm, about 15 minutes.
4. Make filling, fill pie shell and bake according to filling recipe. Or bake pie shell first, cool, and fill with a cream pie. This is best for a one-crust pie.
Grammie
