- 3 1/3 cups flour
- 3 tablespoons white sugar
- 3/4 teaspoon salt
- 1 cup cold butter
- 1-8 ounce package cream cheese
- 1/4 cup heavy cream
- Combine the dry ingredients and work in the butter and cream cheese until you have a crumble texture. Add the cream.
- At this point the dough may be chilled for an hour for easier handling, but I made my pies immediately.
I found this crust not to be as flaky as my other one, but richer and very tasty. This amount makes 2-8 or 9 inch double crusted pies. Just double the filling if you are using Judy's recipe for peach pie. I highly recommend you do as peach pie is awesome!!!