Cream-Cheese Pastry

Preparation info
  • Enough for 2-crust

    9 inch

    pie
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 8 ounces cream cheese, at room temperature
  • 1 cup butter, at room temperature

Method

  1. Beat the cream cheese and the butter in an electric mixer, or by hand, until very smooth and creamy.

  2. Gradually mix in the flour and salt with the mixer at low speed, or use a spatula or a fork to mix in the flour and salt. Knead the dough only until it just clings together.