In a food processor, medium mixing bowl or stand mixer, combine butter and cream cheese. Gradually add flour and pulse or mix until well combined.
Form ball and press into a disc. Cover in plastic wrap dusted with flour and refrigerate 30 minutes.
Roll out on a floured surface and place in a greased pie dish or divide into tins for individual pies.
Notes
NOTE: This recipe creates enough for one pie crust. If you want to make enough for top and bottom of a traditional (covered) pie, please be sure to double the recipe. Just use the yield bar and all the math is done for you!
Substitutions
Cream Cheese - Full fat is preferable for consistency.
Butter - I prefer to use salted butter and that's generally what I have on hand.
Alternatives
If you don't have a food processor, you can use a mixer.
Baking
Bake as instructed for pie or tart.
Tips
You should make this crust with cold butter and room temperature cream cheese.
If dough is a little crumbly, add a tablespoon of water until you achieve the consistency to roll it out.
To Store
Refrigerate - Refrigerate covered up to 5 days.
Freeze - Wrap in plastic wrap and place in a freezer bag. Freeze up to 6 months. Thaw before using.