Perfect Flaky and Tender Cream Cheese Pie Crust

In my book The Pie and Pastry Bible I have many pie crusts, but in recent years, when I bake a pie, the pie crust I always turn to is this one. I am offering it here for all the different sizes of pies in this book. If you want to use this pie crust for a savory pie, use one and a quarter times the salt.

I always use pastry flour because it produces the perfect ratio of tenderness to flakines