Cream Cheese Pie Dough
 
Ingredients
  • 3 cups all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • 6 ounces cold cream cheese, cubed
  • ¾ cup cold unsalted butter, cubed
  • 6 tablespoons cold water
  • 2 teaspoons apple cider vinegar
Instructions
  1. In the work bowl of a food processor, pulse together flour, salt, and baking powder until combined. Add cold cream cheese; pulse until mixture is crumbly. Add cold butter; pulse 4 times.
  2. In a small bowl, combine 6 tablespoons cold water and vinegar; add to flour mixture in a slow, steady stream, pulsing until butter is pea-size and dough holds together when pinched, about 6 pulses.
  3. Turn out dough onto a work surface, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 3 days. Let dough stand at room temperature for 15 minutes before rolling out.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/cheesy-tomato-hand-pies/