This is my go to pie crust. It comes together in just a few minutes with no need to cut in butter and is flakey and delicious every time.
For savory pies, such as quiche, I leave out the sugar.
Process the butter, cream cheese, and cream in an electric mixer fitted with a paddle or in a large food processor to thoroughly combine.
Add the flour and salt. Mix until just combined and the dough holds together in a ball. Turn the dough out onto a lightly floured surface and knead just enough to pull it together into a uniform ball.
Divide the dough into 4 evenly sized pieces . Shape each piece into a disk that is approx. 1" thick, smoothing the edges. You can also refrigerate the dough for up to 2 days; let it rest for 15 minutes or so at room temperature before you roll it out.*
Wrap in plastic or waxed paper, and refrigerate for 30 minutes; this will relax the gluten and firm up the dough, making it easier to roll out.
You can also refrigerate the dough for up to 4 days or wrap well and freeze for up to 3 months. When ready to use your dough, remove from the fridge and let it rest for 15 minutes or so at room temperature before you roll it out.
If you have frozen your dough let it thaw overnight in the refrigerator before using.