Prick the chilled dough all over with a fork. Tuck the excess dough under at the edges, working all the way around and pressing lightly to help the dough "seal" to the outer edge of the pan. Roll the dough into a 12" to 13" circle, and place it in a 9" pie pan. Preheat the oven to 425☏, preferably with a baking stone on the bottom rack. If the dough has been refrigerated longer than 30 minutes, let it rest at room temperature for 10 to 15 minutes before rolling, to allow the butter to soften up a bit. When you're ready to roll, remove the dough from the fridge. Chill for at least 30 minutes, and as long as overnight. It should hold together in a ball, but still feel almost dry to the touch.įorm the dough into a disk and wrap it in plastic. As the dough begins to form, you can knead it a few times to make sure it's evenly moistened, but it's important to not over-hydrate the dough, which should never be sticky. Add more ice water, 1 tablespoon at a time, and continue mixing just until the dough comes together. Start by adding 3 tablespoons ice water, mixing with a fork or dough scraper. Make a well in the center of the flour mixture. Work the butter into the flour by pressing the pieces between your fingers, flattening the squares into big shards and continuing to toss them through the flour as you work.Īdd the cream cheese and work both it and the butter into the flour just until the pieces are about the size of walnut halves. Add the butter pats, tossing them in the flour until well coated.
To make the crust: In a large bowl, whisk together the flour and salt.
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