1. Sift the flour and salt together into a small bowl and set aside. In a large bowl and using an electric mixer on low speed, beat the butter and cream cheese until smoothly blended, about 45 seconds. Mix in the flour mixture until the dough holds together and forms large clumps that come away from the sides of the bowl, about 30 seconds.

Or, use a large spoon to stir the butter and cream cheese together until smoothly blended, then add the flour and salt and continue stirring until clumps of smooth dough form.

2. Form the dough into a smooth ball, flatten it into a 6-inch disk, wrap it in plastic wrap, and refrigerate for 30 minutes or as long as overnight. The dough is now ready to roll and use in the recipes.

Variation: To make 2 crusts double the ingredients.