MF Note: No sugar in this recipe. Fine for savory but probably add some sugar for sweet use.

In the bowl of a standing mixer (or in a large bowl with if you are using a pastry cutter), mix flour and salt together. With your pastry cutter or with the mixer on low, work in the cream cheese and butter, a little at a time, until the dough resembles coarse crumbles.

Turn out the dough onto a lightly floured surface (the dough will be crumbly). Add 1 Tbsp of cold water to the dough, and work the dough until it begins to form a ball. If the dough is too crumbly, and is not sticking together, add in another Tbsp(s) of water until the dough forms a ball. I like to flatten the dough into a disc, because I find its easier to roll out.

Cover the dough in plastic wrap and chill for 30 minutes.

On a floured surface, roll dough into a large circle, about 1/8 thick.

Transfer dough to your pie plate (this recipe will work for both a 9 and 10 pie plate). I transfer the dough by loosely rolling it back around my rolling pin, and unrolling it over the pie plate. Press the dough into the pie plate, then remove excess dough on the edges of the pie (leaving about 1/4-1/2 of overhang.

Roll or fold the extra dough underneath itself, so the dough rests on the edge of the dish, and crimp the edges.