Cream Cheese Pie Dough

• 2 tsp cold water
• 1 tsp cold cider vinegar
• 1 1/2 cups all-purpose flour, plus more for dusting
• 1/2 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
• 4 oz cold cream cheese, cut into small pieces

Combine water and vinegar in a small bowl. Combine flour and salt in another bowl. Using a pastry blender or your fingers, cut butter and cream cheese into flour mixture until mixture resembles coarse meal, with some larger pieces remaining (or pulse in a food processor).

Add water mixture to dough in a slow, steady stream, stirring (or pulsing), until mixture just begins to hold together. Turn out onto plastic, and wrap. Press dough into a disk using a rolling pin. Refrigerate until firm, 1 hour or up to 1 day. (Dough can be frozen up to 3 months; thaw in the refrigerator before using.)

Makes one 9-inch round, 52 WW PointsPlus.