Use this pie dough for chicken pot pies and other savory fillings.
1 8 ounce brick cream cheese, at room temperature
1 cup butter, at room temperature
1/4 cup cream
1 teaspoon salt
2 2/3 cups all purpose flour
In a food processor bowl, process the cream cheese and butter until light and fluffy. Add the cream and salt until combined.
Add one cup of the flour and pulse five times. Add second cup of flour and pulse five times. Add the last 2/3 cup of flour and process mixture just until it comes together as a dough.
Gently shape the dough into a disk, handling as little as possible. Wrap the dough in plastic wrap and refrigerate until chilled and firm, at least one hour, up to overnight.
YIELD: Makes enough dough for 1 double-crust (9-inch) pie or 6 individual pot pies