Cream Cheese Pie Crust

•  2 1/2 cups all-purpose flour
• 2 tablespoons light brown sugar 
• 11/4 teaspoons fine salt 
• 14 tablespoons cold unsalted butter, cut into 1/2-inch cubes 
• 4 ounces (cold full-fat cream cheese, cut into 1-inch cubes 
• 2 1/2 tablespoons cold water

1. Combine the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. 
2. Mix on low for 30 seconds to combine. 
3. Add the butter and cream cheese all at once, then mix on low for 2 to 3 minutes, or until the mixture resembles breadcrumbs with a few pea-sized pieces of butter throughout. 
4. Drizzle in the water and continue mixing on low for 10 to 15 seconds, or until small clumps of dough start to form; they will look a bit like popcorn. 
5. Turn the crumbs out onto your work surface and gather them into a mound. 
6. Press and knead the mass 3 or 4 times until the mixture looks cohesive with no dry spots. 
7. For a double-crust or lattice-crust pie, form the dough into two disks: use 2/3 of the dough (about 15 ounces) for one disk and the remaining 1/3 (about 9 ounces) for the second. 
8. For 2 single-crust pies, divide the dough into two equal portions. 
9. Flatten into 1/2” thick disks. 
10. Wrap both portions in plastic wrap and chill for at least 2 hours or up to 2 days. 
11. The well-wrapped dough can be frozen for up to 2 months.