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Print this Recipe    Cream Cheese Pie Crust

Cream Cheese Pie Crust

6 tb (3 oz) unsalted butter, cut into 3/4" cubes, frozen
1 cup plus 1 tb. pastry flour (5 oz) or 1 cup all purpose flour (5 oz)
1/8 tsp salt
1/8 tsp baking powder
1/4 cup cream cheese (2-1/4 oz.)
1 tablespoon ice water
1 1/2 tsp. cider vinegar

Put flour, salt, and baking powder into processor. Pulse briefly
to combine. Cut cream cheese into 4 pieces, add, and process until
mixture resembles coarse meal. Add butter and process until none
of the it is larger that the size of a pea. Add water and vinegar
and pulse until butter is reduced to size of small peas. Mixture
will be moist but not hold together. Form into ball, wrap, and
chill for at least 45 min. or overnight.

Makes enough for 1- 9" single crust pie.

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