Add flour and salt to bowl of food processor and pulse together.
Add butter and cream cheese to flour mixture and pulse four or five times.
Add 1 tbsp of the water and pulse a few times. Add another spoonful and pulse again. Repeat one more time. The dough should be ragged and not very cohesive at this point.
Dump contents of food processor into a large bowl and briefly mix the dry, crumbly bits with the wetter bits, then pat the entire thing into a ball.
Cover the bowl and chill it 30 minutes.
Flour your working surface and rolling pin and roll the dough out to about 1/8″ thick.
Press dough into pie plate and trim around the edge, leaving about 0.5″ all around.
Follow baking instructions for the filling you’re using. If you’re just winging it, add the filling and bake at 425°F for about 15 minutes, then lower temperature to 375°F until visible edges of shell are puffed and golden.
If baking a closed pie, cut the top shell even with the edges of the bottom shell, crimp edges together, cut vents in the top, and brush with beaten egg before baking. It’s done when it’s a light amber colour.