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Combine the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment
Mix on low for 30 seconds to combine
Add the butter and cream cheese all at once and mix on low for 2 to 3 minutes, or until the mixture looks like breadcrumbs with a few pea-sized pieces of butter throughout
Drizzle in the water and continue to mix on low for 10 to 15 seconds, or until small clumps of dough start to form
Turn the crumbs out onto your work surface and gather them into a mound
Press and knead the mass 3 or 4 times until the mixture looks cohesive with no dry spots
For a double-crust or lattice-crust pie, form the dough into two disks using ⅔ of the dough for one and the remaining ⅓ for the second
For 2 single-crust pies, divide the dough into two equal portions
Flatten into ½ inch thick disks
Wrap both portions in plastic and chill for at least two hours or up to two days
The well-wrapped dough can be frozen for up to 2 months