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Ingredients

2 ⅔ cups all-purpose flour ½ cup unsalted butter, cubed and frozen for 20 minutes ½ (8 ounce) package cream cheese, cubed and frozen for 20 minutes ¼ teaspoon kosher salt ½ cup ice water

Nutrition Info

120.9 calories carbohydrate: 12.9 g cholesterol: 18.4 mg fat: 6.7 g fiber: 0.5 g protein: 2.2 g saturatedFat: 4.2 g servingSize: - sodium: 41.7 mg sugar: 0.1 g transFat: : - unsaturatedFat: : -

Pulse flour, butter, cream cheese, and salt in a food processor until you have flour-covered pea-sized pieces, about 15 quick pulses. Add water and process until all flour is dampened and dough clumps and almost comes together.
Crisscross 2 long pieces of plastic wrap to form an X and lightly dust with flour. Dump 1/2 of the dough into the center and wrap, pressing dough into a 3x4-inch block. Smooth wrapped surface with a rolling pin, flip and repeat. Repeat with remaining dough and more wrap.
Chill dough for at least 4 hours or preferably overnight, or slip into zip-top plastic freezer bags and freeze up to 3 months. Thaw overnight in the fridge before using.

2 crusts

Add a new dimension to pie dough by adding cream cheese.