3 oz Cream Cheese
1/2 cup Butter
1 cup Flour
1/4 teaspoon Salt (if using unsalted butter)
3 Tablespoons Ice Water
Preheat the oven to 375.
Either with a stand mixer or by hand with a pastry cutter mix butter, cream cheese and flour into dough. Add ice water a tablespoon at a time until the pastry dough holds well together.
Pastry will be sticky, so when working with dough, you will want to be sure to flour surfaces, tools and your hands as you work with the pastry.
Between sheets of waxed paper, or on a well flour surface with a well floured rolling pin, roll dough into desired sizes. I recommend weighing the dough and dividing according to the number of pastry rounds you're needing. For example: 2 9" pie rounds for 2 cream pies, 12 4" rounds for 6 4" double crust pies, etc.
Place rolled dough in the freezer.
Can be made ahead and stored in the freezer until ready for use.
NOTE: When ready to use, I typically blind bake the pastry for a pie or tart.