My Favorite Pie Crust
I have been making this crust since I was 12 or 13. It was the first crust I ever made, and aside from store-bought crusts, I've never been able to cheat on my first love.
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Some people I know (no names) have been known to make this crust to be eaten alone, baked in cut pieces sprinkled with cinnamon and sugar. But definitely do that with the extra crust bits. It would be wasteful to do otherwise.
1 8-ounce package cream cheese at room temperature
1 1/3 cups butter at room temperature
2 2/3 cups flour plus more for rolling out dough
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Beat the cream cheese. Add the butter and combine. Add the flour, and gently combine.
Divide in half, place on plastic wrap or wax paper, pat into disk shapes, and refrigerate at least one hour or overnight.
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On a floured surface, roll into desired shape and thickness, dusting with flour as needed to prevent sticking. (For pie crusts, I prefer less than 1/4-inch thick.)
