| 1 | The dough for this melt-in-your-mouth pastry is very easy to handle as long as it is first thoroughly chilled. |
| 2 | The pastry is perfect for any fruit pie or fruit/jam filled turnover. |
| 3 | Directions: cream the butter, cream cheese and vanilla in a mixing bowl. |
| 4 | Gradually sift 2 cups of the flour into the bowl, mixing with a fork until the dough forms a ball. |
| 5 | Add a little more flour if the dough is too sticky. |
| 6 | Divide the dough in half. |
| 7 | Wrap in plastic wrap and refrigerate 45 minutes or overnight. |
| 8 | Preheat oven to 425 °F. |
| 9 | Lightly sprinkle a work surface with some of the remaining flour or powdered sugar. |
| 10 | Flatten one dough ball into a thick disk. |
| 11 | Lightly dust the dough and a rolling pin with a little flour or powdered sugar. |
| 12 | Using short even strokes, roll the dough from the center into a circle 2 inches larger than the pie pan you plan to use, turning the dough every few strokes and dusting it with flour or powdered sugar as needed. |
| 13 | Roll to about 1/8 inch thickness. |
| 14 | Lift the dough off the working surface with a pastry scraper and fold it in half and then into quarters to form a triangle. |
| 15 | Place the pointed end of the triangle into the center of the pie pan and unfold so the dough drapes about ?inch beyond the rim of the pan. |
| 16 | (or carefully roll the dough onto the rolling pin and transfer to the pie pan). |
| 17 | With your fingertips, firmly press the dough into the pan. |
| 18 | Prick the bottom all over with a fork. |
| 19 | Bake for 15 to 20 minutes, just until pale golden. |
| 20 | Freeze the remaining dough for another use. |
| 21 | To make a double crusted pie, fill the shell. |
| 22 | Roll the remaining dough to fit the top of the pie pan. |
| 23 | Brush the rim of the shell with water and place the dough over the filling. |
| 24 | Crimp with your finger or press the tines of a fork dipped in flour into the dough around the rim to seal. |
| 25 | Makes one 8 or 9 inch double pie crust, or ... |
| 26 | One 10 inch single pie crust, or ... |
| 27 | Six 8 inch triangular turnovers, or ... |
| 28 | 12 to 15 small tarts. |
