Flaky Cream Cheese Pastry Dough

Cream cheese pastry is rich and tangy, and it seems to turn out tender and flaky no matter what. This recipe can be doubled and used to make a covered or lattice-top pie.

1 cup plus 2 tbs all-purpose flour
1 tbs white sugar or 2 tbs powdered sugar
¼ tsp salt
6 tbs cold unsalted butter
3 oz cold cream cheese
2-3 tbs cold heavy cream

Whisk flour, sugar, and salt together in a large bowl. Cut butter and cream cheese into ¼-inch pieces and add to flour mix. Using a pastry blender or 2 knives, cut the butter and cream cheese into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces. Drizzle the cream over the top. Cut with blade side of a rubber spatula or stir with a fork until the dough begins to gather into moist clumps. Press the dough into a flat disk, wrap rightly in plastic, and refrigerate for at least one hour or up to two days.