(makes two 10" pie crusts)

I have always had a “pie crust phobia” until I learned the secret of this simply great crust. The cream cheese in this crust makes it easy to handle and oh, so delicious. My secret weapon is (drum roll) - vodka!! – which is a superb tenderizer. If you don’t have vodka on hand – just use all icy cold water.

• 2 cups all-purpose flour
• 1 tsp Kosher salt
• 2 tbs sugar
• 6 oz cold unsalted butter, cut into cubes
• 4 oz cold cream cheese, cut into cubes
• 2 tbs vodka
• 1 tbs ice water

In a food processor, mix together flour, salt and sugar.  Distribute butter and cream cheese on top of the flour and pulse in brief spurts until mixture starts to resemble a coarse corn meal. Mix vodka and water – and pulse while carefully adding just enough liquid to have the dough start to bind together.  Dump dough on to a floured surface - divide in two.  Gently work each half into a disk of dough. Wrap in plastic and refrigerate for at least 20 minutes before rolling.