Mix flour and salt; cut in cream cheese and butter until mixture resembles coarse crumbs. Form into ball; wrap tightly. Refrigerate for several hours (at least 3 hours), or until firm.
Divide dough in half. Roll out each half on lightly floured surface to 12-inch circle; place in 9-inch pie plate. Turn under edges; flute. Prick with fork.
Bake at 450°F for 12 to 15 minutes or until golden brown. Makes 2 pie or tart crusts.
Use Your Tart Pans:
For tart shells, divide dough into 16 balls; wrap tightly. Refrigerate several hours or until firm. Roll out each ball to 6-inch circle on lightly floured surface; place in 4-inch tart pan. Turn under edges; flute. Prick with fork. Bake at 450°F for 8 to 10 minutes or until golden brown. Makes 16 tart shells.
Date: September 24, 2002