• First, gather all ingredients and equipment.
• I recommend using a food processor as the dough comes together quickly and easily in a food processor. Or, you can make this with a bowl, a pastry cutter, and a plastic bowl scraper.
• Next, measure out all ingredients. I recommend weighing the flour as cup measurements are not as accurate.
• Add the dry ingredients:
• In a large bowl, whisk together the flour, sugar, and salt. (Or add into a food processor and pulse.)
• Next, cut in the butter and the cream cheese. Add cold butter and cream cheese to the dry ingredients. Use a pastry cutter, two forks, or your fingertips to work the fats into the flour until you have pea-sized crumbs. The mixture should look crumbly but hold together when squeezed. (Or pulse in food processor until you have a sandy texture.)
• Then, add ice water. Start with 2 tablespoons of ice water and gently mix. Add additional water 1 tablespoon at a time, just until the dough holds together.
• You want the dough slightly shaggy, not wet or sticky.
• Divide into two discs, wrap in plastic, and chill for at least 1 hour (or up to 3 days). Chilling relaxes the gluten and makes rolling easier.
• Lightly flour your work surface and roll each disc into a 12-inch circle for a 9–10 inch pie plate.
• Add your filling and continue as your recipe directs.

Baking Use Options: Par-Bake, or Blind Bake (Fully Bake)

Partial Blind Bake (Par-Bake): Use this for pumpkin pie, quiche, pecan, etc. This baking method gives a bottom crust that is firmer and less soggy.

• Roll out the dough and place it in your pie dish.
• Chill the pie crust in the pie dish for 20–30 minutes (prevents shrinking).
• Preheat oven to 375°F non-convection or 350°F convection oven.
• Line the crust with parchment, fill with pie weights or beans.
• Bake 15 minutes.
• Remove pie weights and parchment. Protect the edges with a silicone pie shield or foil. Spin the crust around when putting the pie back in the oven for even cooking.
• Bake 5–8 minutes more, until the bottom looks just set but not fully browned.
• Add your filling and continue baking as your recipe directs.

Blind Bake (Fully Bake an Empty Crust): Use this for pies with no-bake fillings, such as banana cream, chocolate cream, lemon pies, and custards that don't go into the oven.

• Roll out the dough and place it in your pie dish.
• Chill the pie crust in the pie dish for 20–30 minutes (prevents shrinking).
• Preheat oven to 375°F non-convection or 350°F convection oven.
• Line the crust with parchment, fill with pie weights or beans.
• Bake 15–20 minutes.
• Remove pie weights and parchment. Protect the edges with a silicone pie shield or foil. Spin the crust around when putting the pie back in the oven for even cooking.
• Bake 12–15 minutes, until the crust is golden brown, crisp on the bottom, with no raw spots.
• Add your filling and continue as your recipe directs.