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1
Cut butter and cream cheese into cubes.
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2
Mix flour and sugar together in a large bowl.
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3
Add cream cheese and butter to the flour mixture and toss gently with a fork to coat.
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4
Using a pastry blender or two table knives, cut the butter into the flour until the mixuture resembles, coarse crumbs, small peas or coarse meal.
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5
Or if you are like me, you use a food processor instead -- use pulse to achieve desired crumble status.
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6
When the fats have been thoroughly cut into the flour, using your hands, begin to bring the dough together into a mass.
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7
Be careful not to knead too much or your dough will be tough.
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8
Divide into two equal rounds.
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9
This dough can be rolled out immediately.
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10
Rolling between two sheets of waxed paper or parchment is recommended to avoid sticking.
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11
If you are not going to use the dough right away, then place the wrapped dough disks in the refrigerator until ready to use.
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12
Be sure to take them out about 30 minutes before you are ready to roll them.
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13
If baking an empty pie shell.
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14
Press dough into the pie dish and top with parchment as well as pie weights or rice or dry beans saved for baking.
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15
Bake at 350 degrees for 15 to 20 minutes or until the edges begin to brown.
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16
This dough may also be stored in the freezer for up to three months.
