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CREAM CHEESE PASTRY 
1 cup butter
8 oz cream cheese
½ cup cream
a pinch salt
2 ½ cups all purpose flour

In the bowl of an electric mixer or a food processor, cream butter and cream cheese together until light and fluffy. Stir in cream and mix until all ingredients are well combined.

Stir in flour mixed with salt. Mix into a smooth dough. Refrigerate for at least 1 hour before rolling out.

Use as you would any pie crust or for lining tart pans, etc.

Keeps for up to 2 days in refrigerator. Makes enough pastry for 1 9-inch 2 crust pie.

Submitted by: CM
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