In the bowl of a food processor, pulse flour, Neufchatel and butter until clumps form. Turn dough onto a work surface and gather into two balls. Flatten each into a 1/2 inch thick circle, wrap in plastic wrap or aluminum foil and refrigerate one hour, up to 2 days.
When ready to use, remove dough from refrigerator and allow to rest at room temperature about 5 minutes before rolling out.
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