Cream cheese adds richness and flexibility to pie crust, making it my go-to for woven lattice decorations. If your kitchen is hot, place the mixer bowl and paddle in the freezer for ten minutes before mixing the crust. Makes enough for 2 single-crust pies or 1 double-crust pie 2 1/2 cups (325 g) all-purpose flour 2 tablespoons light brown sugar 1¼ teaspoons fine salt 14 tablespoons (195 g) cold unsalted butter, cut in ½-inch cubes 4 ounces (115 g) cold full-fat cream cheese, cut in 1-inch cubes