For The Pie Crust
I have mixed the flour and salt in a bowl and put it in the freezer as well. Having all the ingredients very cold is the key to making this butter crust.
In a large bowl, combine flour and salt. Cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Break the ball into 6 pieces. Place a piece of dough on a board, with the heel of your hand smear the dough out away from you slightly. This helps distribute the butter into the dough. Do this to each of the 6 pieces, stacking them on top of each other when you are done. Press the pieces together to form a flat disk. Wrap in plastic wrap and refrigerate for 2 hours or overnight.
On a piece of parchment or wax paper, with just a sprinkling of flour,roll out the dough into a circle that's larger than a nine inch pie plate, you are going to fold the crust over the filling. Place the circle of dough along with the parchment paper on a baking sheet and refrigerate until you make the cream cheese filling.