Let cream cheese and butter come to room temperature. Combine them and add flour.Kneed into a smooth dough. Chill for several hours. When ready to use divide into two parts, roll out crust, then roll onto rolling pin then roll across pie tin and gently help it settle in. Fill with desired filling and use the second crust for a top. Crimp the edges together to seal. If making a one crust pie place the second crust in a pie pan and freeze until needed.
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