Prep dough: 1. Combine flour and salt in a large bowl. 2. Cut the butter and cream cheese in with two forks or a pastry blender until the mix resembles coarse meal. 3. Turn out onto a lightly floured surface and knead until smooth. 4. Form dough into a disk. Wrap in plastic and chill until firm, at least 1 hour. Make: 1. Remove dough from the fridge 5-10 minutes before you begin rolling. 2. Lightly flour your work surface and a rolling pin. 3. Place dough in center of floured work surface, and beginning from slightly below the center of the disc, roll dough away from you using even pressure across entire top half of disc, lightening up as you reach dough's edge; then rotate counterclockwise and repeat; rolling the dough until 2-3 inches larger than pan you are using and about 1/8-inch in thickness. (If the dough starts to crack, cut a piece of dough from the edge and pat into the crack to patch (you can also add a brush of water to help seal it if needed). 4. To fit dough for a pie pan, fold dough disc in half and lay it across one side of a well-buttered pie pan, positioning seam in center. 5. Unfold disc and gently slide and fit dough down into pan; do not pull or stretch dough. Make sure there are no gaps between dough and pan; if there are air bubbles, burst them with a fork. 6. Trim dough overhang to allow 1-1 1/2 inches excess, measuring from the inner rim of pan. Cover crust with plastic and refrigerate for at least 15 minutes, and tightly wrapped, up to 3 days before using. The rolled out, tightly wrapped crust can also be frozen for up to a month.
To mix dough even quicker with your hands, freeze cream cheese and butter and grate on a box grater, then mix dough together with your hands. If you have a food processor, pulse flour, fats and salt in a food processor until dough begins to clump together, about fifteen 1-second pulses.