Flaky Cream Cheese Pie Crust
"Rose Levy Beranbaum says this crust holds its shape better than any other pie dough. Keeping the elements as cool as possible helps make a perfect pie crust. Wear food-safe latex gloves, and/or handle the dough with warm hands as little as possible. You can also keep a bowl of ice water near the work surface to dip your hands into; that will help keep them cool. This recipe substitutes cold heavy cream for the water used in Beranbaum's original Perfect Flaky and Tender Cream Cheese Pie Crust recipe, as printed in her "The Pie and Pastry Bible" (Scribner, 1998)...."
INGREDIENTS
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12 tablespoons (1 1/2 sticks; 6 ounces) cold unsalted butter
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2 cups plus 3 tablespoons pastry flour (10 ounces; may substitute 1 1/2 cups bleached all-purpose flour plus 3/4 cup cake flour)
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1/4 teaspoon baking powder, preferably Rumford or other non-sodium-based brand
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1/4 teaspoon salt
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4 1/2 ounces cold cream cheese, cut into 3 to 4 pieces (4 1/2 ounces)
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3 tablespoons cold heavy (whipping) cream ( 1 1/2 ounces)
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1 tablespoon cider vinegar
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