This flaky pie crust is perfect for sweet dessert pies or savory pot pies. The secret to why it's so flaky is the use of butter and cream cheese.
In a large bowl, combine the butter and cream cheese. Then, add in the flour.
Using a pastry blender or 2 forks, work the flour into the cubes of butter and cream cheese.
Then, add in the sugar and mix again with your fork or pastry blender. Finally, add in the water. Start with 3 tablespoon of water and work it into your dough with your hands. If it's still too crumbly, add in 1 tablespoon of water as needed until the dough is coming together.
Form the dough into a ball. Then, wrap your bowl and place it in the refrigerator for 1 hour.
Split your dough into 2 equal sections and then roll the first one out on a floured parchment paper. Use your pie pan to eye how big you need your crust to be.
Carefully place the pie dough into the pie pan. If you have any extra long spots, cut them off with a pizza cutter or butter knife.
Fill the pie with your choice of filling. Then, use the other half of your pie dough to roll out and place on top. Bake for 35-40 mintues or what your recipe calls for.
If you like a crispy pie crust, pre-bake your pie dough for 12 minutes at 325 degrees Fahrenheit.
To pre-bake, poke the pie dough with a fork on the bottom and sides. Then, place a parchment paper on top of the pie dough. Fill it with dried beans or pie weights.