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.
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 slider bar and all the math is done for you!
Cream Cheese - Full fat is preferable for consistency.
Butter - I prefer to use salted butter and that's generally what I have on hand.
If you don't have a food processor, you can use a mixer.
Bake as instructed for pie or tart.
You can make this crust with cold butter and cold cream cheese. You'll just spend more time at the processor or mixer.
If dough is a little crumbly, add a tablespoon of water until it comes together at the right consistency to roll it out.
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.