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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
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, or divide into two equal portions for single-crust pies
Flatten into ½ inch thick disks
Wrap both portions in plastic and chill for at least two hours or up to two days
Remove the disk of dough from the refrigerator 10-15 minutes before rolling it on a well floured surface
Rotate the dough after every couple of rolls and trim the disk before folding it over and pressing it into the pan and crimping the edge