Ingredients

12 tbsp. unsalted butter (6oz)

2 cups flour

1/4 tsp. salt

1/4 tsp. baking powder

1/2 cup cream cheese (4.5 oz)

2 tbsp. ice water

1 tbsp. cider vinegar

Preparation

  1. Cut butter into small cubes and freeze for 30 minutes.

  2. Put dry ingredients in a ziploc bag and freeze for 30 min.

  3. Add dry ingredients to a food processor and mix with the metal blade.

  4. Break the cream cheese into a few pieces and add to the flour in a few pieces. Process until fully incorporated–should be of a sandy consistency.

  5. Add the frozen butter and pulse until fully incorporated–should be of a coarser sandy consistency.

  6. Add water and vinegar and process until the dough comes together.

  7. Put in a ziploc bag and knead until dough has an elastic quality. Separate dough for pies and refrigerate for 45 minutes before using. Dough can also be frozen until needed.

  8. Roll dough out between two pieces of floured plastic wrap.