Cream Cheese Crust
20 minutes active; 1 hour inactive to prepare serves 10
1 (8 oz.) package cream cheese, softened
3/4 cup (1 1/2 sticks) European-style butter, softened
3 tablespoons heavy cream
3 cups all-purpose flour
1 teaspoon kosher salt
Place cream cheese and butter in food processor and pulse for 10 seconds, then pour in cream and pulse for 20-30 seconds, or until fluffy.
Scrape down sides and add in flour and salt, then pulse again until mixture comes together and starts pulling away from the food processor. If necessary, add 1-2 more teaspoons heavy cream until dough comes together.
Transfer dough to a lightly floured surface and knead gently until smooth, then divide dough in half.
Shape halves into discs and wrap both tightly in plastic wrap, then refrigerate for at least 1 hour before using.
Remove from fridge, roll out to 1/4-inch thickness (on a floured surface, if still a little sticky) and transfer to pie plate.
To bake: preheat oven to 375º F and par-bake, using pie weights, for 11 minutes, then remove weights and bake until golden brown. Or, if filling immediately, bake for 45-50 minutes, covering edges with foil to prevent crust from burning.