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Ingredients4 h 15 m servings 121
Original recipe yields 20 servings (2 crusts)
- Pulse flour, butter, cream cheese, and salt in a food processor until you have flour-covered pea-sized pieces, about 15 quick pulses. Add water and process until all flour is dampened and dough clumps and almost comes together.
- Crisscross 2 long pieces of plastic wrap to form an X and lightly dust with flour. Dump 1/2 of the dough into the center and wrap, pressing dough into a 3x4-inch block. Smooth wrapped surface with a rolling pin; flip and repeat. Repeat with remaining dough and more wrap.
- Chill dough for at least 4 hours or preferably overnight, or slip into zip-top plastic freezer bags and freeze up to 3 months. Thaw overnight in the fridge before using.
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Per Serving: 121 calories; 6.7 12.9 2.2 18 42 Full nutrition