Those new to working with pastry would do well to start with a cream cheese dough. The combination of butter and cream cheese produces a supple, forgiving dough that rolls out quickly and smoothly, thanks to the high moisture content of the cream cheese. It also has a tender crumb and a pleasingly tangy flavor that pairs well with sweet or savory fillings.

　　

Ingredients

Makes enough for one 9-inch single-crust pie

　　2 teaspoons cold water

　　1 teaspoon cold cider vinegar

　　1 1/2 cups all-purpose flour, plus more for dusting

　　1/2 teaspoon salt

　　1/2 cup (1 stick) cold unsalted butter, cut into small pieces

　　4 ounces cold cream cheese, cut into small pieces

　　

Step 1

Combine water and vinegar in a small bowl. Combine flour and salt in another bowl. Using a pastry blender or your fingers, cut butter and cream cheese into flour mixture until mixture resembles coarse meal, with some larger pieces remaining. (Alternatively, pulse ingredients in a food processor.)

　　

Step 2

Add water mixture to dough in a slow, steady stream, stirring (or pulsing), until mixture just begins to hold together. Turn out onto plastic, and wrap. Press dough into a disk using a rolling pin. Refrigerate until firm, 1 hour or up to 1 day. (Dough can be frozen up to 3 months; thaw in the refrigerator before using.)

　　Martha Stewart's New Pies and Tarts