Cream Cheese Pie Crust

Despite its name, you don’t taste cream cheese.
Instead, the cheese lends a richness to the
flavor and the crust is flaky and light.
This is easy to make with a food processor.

Ingredients:
8 Tblsp. (1 stick) cold butter, cubed
1 cup plus 2 Tablespoons flour
1/4 teaspoon Salt
3 ounces cream cheese
1 tablespoon ice water
1 teaspoon ice water

Directions:
Place the flour and salt in a food processor
and pulse for a few seconds and combine.
Add half of the butter and all of the
cream cheese and process for about 10 seconds.
Then add the remaining butter and pulse
another few seconds, until the butter in the
mixture is the size of small peas.
Add the ice water and pulse about 4 times.
Pour the entire mixture into a plastic bag.
press the dough together and then knead
it for a minute or so and form it into a ball.
Flatten it into a disc shape a little more
than an inch thick, wrap tightly in the plastic
and chill it in the refrigerator for 1 hour.
To place it in the pan, fold the rolled-out in half,
or hang it from the rolling pin.
If the dough sticks to the surface,
use a floured spatula all around
to loosen before lifting it up.