In a large mixing bowl, whisk together flour, sugar, and salt.

Add cold butter and cream cheese into the bowl.

With your pastry blender, cut the ingredients together until the largest bits of butter and cream cheese are the size of small peas.

Add the buttermilk, and give it a quick stir to distribute.

Put your hands in the bowl to knead the mixture until it comes together.

Form the dough into two discs, and wrap them individually in plastic wrap.

Chill for one hour, or up to two days.

Flour a surface and a rolling pin.

Take one disc of dough out of the refrigerator, unwrap it, and place it on the surface.

Press the dough with the rolling pin.

Roll it in one direction 3-4 times, and then turn it 90 degrees.

Roll in one direction 3-4 times.

Repeat rolling and turning until dough is at least 12 inches in diameter, dusting with more flour as necessary to prevent sticking.

Fold dough in quarters, and place in a pie plate with the scraggly edges hanging over the outside of the pan.

Unfold the dough to fill the pan.

Trim the excess to ½ inch.

Fill crust with filling and chill for at least 15 minutes.

For a single crust pie, crimp the edges, and brush them with additional buttermilk.

Chill for 30 minutes while you preheat the oven to 375F.

Bake for 45 minutes to one hour, covering the crust with foil halfway through.

Let cool at least three hours.

For a double crust pie, roll out the top crust the same way that you did the bottom crust.

Cut into strips for a lattice, or leave whole to cover the whole pie.

Trim the excess to ½ inch.

Crimp the edges and brush the crust with additional buttermilk.

Chill for 30 minutes while you preheat the oven to 375F.

Cut vents if the top crust is whole.

Bake for 45 minutes to one hour.

Let cool for at least three hours.