2 c. butter
12 oz. cream cheese
5 c. flour

In large bowl, cut butter and cream cheese into flour until mixture resembles coarse crumbs. (You may need to use your hands.) Divide into 4 equal parts. Each part makes 1 double crust or 2 single crust pie. You can wrap dough in plastic wrap and freeze for several months or refrigerate for 2 weeks. You can also use this dough for sugar cookies.

Roll dough on lightly floured surface until 1/8 inch thick. Cut with cookie cutter. Place on ungreased cookie sheet. Bake at 350 degrees for 15 minutes. Frost when cool. Each 1/4 will make 4 dozen cookies.