1/2 c. butter, softened
1 (3 oz.) pkg. cream cheese, softened
1 c. all purpose flour
1/8 tsp. salt

Combine butter and cream cheese; cream until smooth. Add flour and salt, mixing well. Shape into a ball. Chill at least 2 hours. Roll dough to 1/8 inch thickness on a lightly floured surface.

Place in a 9 inch pie plate; trim excess pastry around edges and flute. Prick bottom and sides of pastry with a fork. Bake at 425 degrees for 12-15 minutes or until pastry is golden brown. Yields 1 9-inch pastry shell.