Cream Cheese Pastry Dough

Let's Cook

1. Step 1.

   Whisk together in a medium bowl: 1 cup (125g) all-purpose flour; ¼ teaspoon salt

2. Step 2.

   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

3. Step 3.

   Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

4. Step 4.

   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.

5. Step 5.

   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.