• Cut chilled butter and cream cheese into cubes. it helps to dip the cream cheese in a bit flour so it doesn't stick to the knife.
• In a large mixing bowl combine cold flour, sugar, and salt. Add chilled butter and cream cheese.
• Using a fork or pastry blender, work cream cheese and butter into dry ingredients until there are pea-sized chunks or less (chunk size is important for flakiness) and the mixture resembles very coarse sand.
• Add cold water ¼ cup at a time and mix until the dough is combined and workable, with a stiff play dough texture. Depending on the temperature of the ingredients, more or less water may be needed. Try not to work dough too much (this makes it tough), just enough to not be crumbly.
• Divide into two discs and use immediately or wrap in plastic wrap for a later use. Before rolling out, smooth and press the edges of the disc until there are no cracks. This helps prevent any big cracking while rolling out the pie crust. 
• Roll out dough to about ⅛ inch (¼ cm) thick and transfer to 9 inch pie pan. Trim edges of dough from pan with butter knife and crimp edges by pinching pointer and thumb fingers together into a V shape and pressing dough between them. 

If making a cold fruit or pudding pie (fully baked crust):

• Line with parchment paper or foil and fill with 2 cups dried beans, rice, or baking weights. Bake at 400 F for 20-25 minutes or until light golden brown. Remove parchment paper/foil and bake for another 10-12 minutes, until crust is golden brown.

  For pies that need to be baked after filling, the second bake will be only 5-10 minutes (i.e. pumpkin pie or quiches).