1-1/4 cups (6- 1/4 ounces) unbleached All-Purpose Flour
2 tablespoons sugar
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter (softened but still cool)
2 ounces cream cheese, softened, but still cool

1. Coat a 8-inch glass pie plate with vegetable oil spray.
Whisk the flour, sugar, and salt together in a medium bowl.

2. With an electric mixer, beat the butter and cream cheese on medium in a large bowl until combined, about 2 minutes, scraping down the sides of the bowl as needed. Add the flour mixture and beat on medium-low speed until the mixture resembles coarse cornmeal, about 20 seconds. Scrape down the sides of the bowl.

Increase the speed to medium high and beat until the dough begins to form large clumps, about 30 seconds.

Reserve 3 tablespoons of the dough.

Turn the remaining dough out onto a lightly floured counter, gather into a ball, and flatten into a 6-inch disk. Transfer the dough to the prepared pie plate.

3. Press the dough evenly over the bottom of the pie plate toward the side, using the heel of your hand. Hold the plate up to the light to ensure that the dough is evenly distributed. If it is, it should be translucent - not opaque.

With your fingertips, continue to work the dough over the bottom of the plate and up the sides until evenly distributed.

4. Roll the reserved 3 tablespoons of dough on a lightly floured surface into three 8-inch ropes. Arrange the ropes around the perimeter of the pie plate, leaving small 1-inch gaps between them, then squeeze the ropes together. Create a fluted edge, dipping your fingers in flour if the dough is sticky.

5. Adjust the oven rack to the middle position and heat to 325 degrees.

Lightly prick the bottom of the crust with a fork.

Bake until golden brown - 35 to 40 minutes.

Transfer crust to a wire rack and cool.