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Combine the flour, sugar, and salt in the bowl of a stand mixer bowl 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; the clumps will look a bit like popcorn.
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 (about 15 ounces) for one and the remaining ⅓ (about 9 ounces) for the second.
For 2 single-crust pies, divide the dough into two equal portions.
Flatten into ½” 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.