Prep 5 mins
Cook 0 mins
Recipe is from Williams Sonoma.
- 2 cups all-purpose flour
- 1 teaspoon salt
- 16 tablespoons cold unsalted butter, cut into cubes
- 8 ounces cream cheese, at room temperature, cut into cubes
- In a food processor, combine the flour and salt and pulse briefly to mix. Add the butter and cream cheese and pulse until the mixture just starts to come together.
- Transfer the dough to a work surface, divide into 2 equal portions and press each portion into a flat disk. Use 1 or both dough disks immediately, or wrap in plastic wrap for future use. Can be stored in the refrigerator up to 2 days or in the freezer up to 1 month.