This is my go-to pie dough recipe. It works for sweet or savory applications, and its simplicity makes it easy to remember, which I love. The dough holds up well to a fruit filling and can be used for small tarts or full-size pies, as it is quite durable.
Rich and Flaky Pie Dough
1 lb. Butter, diced and refrigerated
1 lb. Flour
1 lb. Cream Cheese, cut into chunks
In a food processor, combine sifted flour and butter. Pulse several times and then take a look inside. Continue to pulse until the butter is broken up into pieces a little bigger than a pea. Add the chunks of cream cheese, and pulse until the mixture is combined, and a dough has formed. Separate the dough into two halves and freeze or refrigerate until ready to use.