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2 3-oz. pks. Philadelphia Cream cheese
1/4 c Softened butter
2 T Heavy cream
1 1/4 c Flour
1/4 ts Salt
Beat the cream cheese and butter together in an electric mixer
or by hand until smooth and creamy. Add the cream and beat one to
two minutes. Gradually add the flour and salt and combine thoroughly.
Form the dough into a ball and wrap in wax paper. Chill at least one
hour before rolling out.
ROLLING AND PRE-BAKING: It is easiest to roll this dough between
two sheets of wax papper. Place a large sheet of wax paper on a
board and place the ball of dough on top. Flatten it slightly and
place another sheet of wax paper on topp of the dough. Roll the
dough as you would for Basic Crust I, lifting the wax paper from time
to time to keep it smooth. Fit the pastry iinto your quiche or pie
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