CREAM CHEESE PIE CRUST

 1 1/4 cups all-purpose flour

1 tbsp sugar

1/4 tsp salt 

6 tbsp cold unsalted butter, cut into pieces

2-oz cold cream cheese, cut into pieces

1 tbsp apple cider vinegar

Pulse flour, sugar and salt in a food processor. 

Add butter and pulse until the size of peas. Add cream cheese and again pulse until the size of peas.

Add vinegar and ice water, pulsing a few times until dough holds together when squeezed.

Gather dough into a ball on a sheet of plastic wrap. Pat dough into a disk, wrap and chill at least 4 hours before using to line pie plate.

Yield: 1 crust

file photo, mine are never this pretty