Combine the chilled water and vinegar in a small bowl.
In a medium mixing bowl, whisk the salt into the flour, set aside.
Make The Crust
Carefully drop the cold cream cheese and cold butter pieces into the flour mixture. Using your fingers or a pastry cutter, cut the cold butter and cold cream cheese into the flour mixture until it resembles coarse crumbs with some larger pieces.
FYI! You absolutely can chose to use a blender fitted with a dough hook for this cream cheese pie crust. If you choose this route, add the butter, cream cheese, salt, and flour to the blender container. Pulse 10 to 12 times. Be careful not to over pulse. It will make a tough dough. Add the flour mixture to a bowl for step five. Avoid adding water mixture to blender. Again, tough dough!
Drizzle the cold water/vinegar mixture into the bowl stirring or tossing with clean hands just until the cream cheese pie crust mixture comes together in pieces.
Turn the dough out onto the prepared surface and shape into a disk. Wrap in plastic wrap and place in the refrigerator for 1 hour or over night.
READY TO USE
Roll the cold dough into a 12-inch round on a lightly floured surface.
Fit the dough into a 9-inch pie dish and trim the edge leaving a 1-inch overhang. Tuck the cream cheese dough under so that it is flush with the rim of the dish then flute the edges.
Freeze 15 minutes before adding filling.
Notes
This recipe makes one 9" pie crust. Be sure to double the recipe if your pie requires a double crust. Please read the directions through and prep before starting the pie crust. Be sure to keep the water, apple cider vinegar, butter and cream cheese cold. This makes flakey layers. These crusts freeze for up to one month.