Cream Cheese Pastry Dough
As shared from the kitchen of Once Upon a Plate
Yields enough dough for one-10" double-crust pie, or two- 10" single-crust pies, or 10 small pocket pies.
If you have trouble with traditional pastry dough I urge you to try this one, it's hard to mess up, and it can be made in the food processor in minutes. So simple-- the key is to just mix until blended, don't over process the dough.
This recipe has been around for years; I believe it was originally meant for savory vegetable or meat pastries, but I like to use it for sweet things as well. It's that play of sweet filling and slightly salty crust that piques the flavors of both. Most recently I used it for an Apple Crostada I made, it was delicious!