Title: Basic Crust Ii
Categories: Pie
Yield: 1 Pie

2		3-oz. pks. Philadelphia
		Cream cheese
1/4	c	Softened butter
2	tb	Heavy cream
1 1/4	c	Flour
1/4	ts	Salt

Beat the cream cheese and butter together in an electric mixer or by hand until smooth and creamy. Add the cream and beat one to two minutes. Gradually add the flour and salt and combine thoroughly. Form the dough into a ball and wrap in wax paper. Chill at least one hour before rolling out.

ROLLING AND PRE-BAKING: It is easiest to roll this dough between two sheets of wax papper. Place a large sheet of wax paper on a board and place the ball of dough on top. Flatten it slightly and place another sheet of wax paper on topp of the dough. Roll the dough as you would for Basic Crust I, lifting the wax paper from time to time to keep it smooth. Fit the pastry iinto your quiche or pie pan and pprebake as directed for Basic Crust I

SOURCE: "Quiche and Pie", 1974

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