1 pie shell
- 6 Tablespoons (¾ stick) Challenge Unsalted Butter
- 4 oz. (½ package) Challenge Cream Cheese
- 1 cup + 2 Tablespoons all-purpose flour
- ¼ teaspoon salt
- 1 Tablespoon very cold water
1Cut butter into ½ inch cubes and freeze for best results.
2Combine flour and salt in food processor with knife blade attachment and process for about 10 seconds.
3Cut Cream cheese into ½ inch pieces.
4Add cold butter and cream cheese cubes; process by pulsing approximately 8 to 10 times or until most of the butter is about pea-sized. Do not over mix.
5Add water through food chute with processor running. Add only enough water to moisten so dough begins to clump. This will take only a few seconds. Do not allow the dough to gather into a single mass. Stop the processor and remove the top and chute even if not all the water has run through.
6Form into a 4-5 inch disk, wrap in plastic wrap and refrigerate for at least 30 minutes before rolling. This will make the dough more elastic and easier to handle. (Dough will keep several days in the refrigerator or several months in the freezer, but will need to be tempered before rolling.)
7Roll out dough on a lightly floured surface, into a 12” round; fit pastry into a 9-inch pie pan. Trim away excess allowing ½ to ¾ inch over hang. Fold dough edge under and crimp or flute. For best results, freeze crust before filling or baking.
8Bake or fill according to recipe directions.
!(This recipe uses the food processor method)