|unsalted butter, divided|
|bleached all-purpose flour|
|cream cheese (chilled)|
Divide the butter into two parts:
Place the flour and salt in a food processor with the metal blade and process for a few seconds to combine. Add the smaller amount of butter cubes and the cream cheese and process for about 15 seconds or until the mixture resembles coarse meal. Add the remaining butter cubes and process for 4 to 6 seconds or until the remaining pieces of butter are the size of small peas. Do not overprocess or crust will not be flaky.
Add the ice water and pulse 4 times. The dough will be in moist fine particles which appear dry but should hold together when pinched with the fingers. Dump the mixture into a plastic bag and press the outside of the bag until the dough holds together. Knead the dough briefly in the bag until you can form a smooth ball.
Remove the dough from the bag and divide it in half. Wrap each piece of dough with plastic wrap and flatten it into a disc. Refrigerate it for at least 45 minutes or up to 2 days.
Place the flour and salt in a medium bowl and whisk to combine. Use a pastry cutter or two knives to cut the butter and cream cheese into the flour, the first addition into coarse meal, the second into small peas just as with the food processor method. When adding the ice water, sprinkle it on, tossing the mixture lightly with a fork. Use your hands to gather the dough together and knead it briefly on the counter until it forms a smooth ball. Divide the dough into two equal parts, wrap each piece with plastic wrap and flatten it into a disc. Refrigerate for at least 45 minutes or up to 2 days.
© 1992 Rose Levy Beranbaum. All rights reserved.