Cream Cheese Pie Crust

Mix together the water and vinegar in a small bowl. In another bowl, combine flour and salt. Using your fingers, knead the butter and cream cheese into the flour until the mixture resembles coarse crumbs.

Add the water and vinegar to the dough and mix together until the dough begins to hold together. You can also pulse the mixture in a food processor just until everything combines.

Turn the dough onto plastic wrap and wrap well. Using a rolling pin, roll the dough into a disc and refrigerate until firm. (I actually did this twice, removing the dough from the fridge, rolling it back into a ball and then rolling it back down with the rolling pin) From this point, you can actually freeze the dough for up to one month, to be used later. If you freeze it, be sure to thaw it in the refrigerator before using.

Roll dough into a 12-inch round circle on a lightly floured surface. Fit the dough over a greased 9-inch pie dish. Trim the edges, leaving a 1-inch over hang. Using your knuckles, flute the edges. Take it from me, if these flutes don’t look pretty, the taste of the crust won’t be affected. Refrigerate the dough for another 15 minutes, and then fill with something tasty.

(Recipe adapted from Martha Stewart Living.)