This short crust is both easy to make and super forgiving. Great for beginner bakers or those who don't want the hassle and headache of traditional short crust. It can be used for both savoury and sweet fillings, like quiche and pie.

Yield: 1 pie base and enough for lattice topping

Ingredients

¾ cup (170g) cream cheese
¾ cup butter 
¾ tsp salt   or sugar (depends on your filling savoury or sweet)
1 ½ cups flour 

Directions

1. Mix together the cream cheese, butter, and salt/sugar until smooth. 
2. Add the flour and mix gently until the dough is cohesive. 
3. Shape the dough into a ball, cover and freeze for at least 15 minutes (this helps lessen the stickiness)
4. Roll pie crusts on lightly floured surface and shape for your dish.
5. This dough is easy to re-roll the cutoff because of the cream cheese. If it begins to get too sticky, just put it back in the freezer for 15 minutes and begin again.