Cream Cheese Pie Dough

• 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

1. Combine water and vinegar in a small bowl.
2. Combine flour and salt in another bowl.
3. 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.
4. (Alternatively, pulse ingredients in a food processor.)
5. Add water mixture to dough in a slow, steady stream, stirring (or pulsing), until mixture just begins to hold together.
6. Turn out onto plastic, and wrap.
7. Press dough into a disk using a rolling pin.
8. Refrigerate until firm, 1 hour or up to 1 day.
9. (Dough can be frozen up to 3 months; thaw in the refrigerator before using.)

cold water, cold cider vinegar, flour, salt, cold unsalted butter, cold cream cheese

Taken from www.epicurious.com/recipes/food/views/cream-cheese-pie-dough-389777 (may not work)