1Grease a 9inch pie plate.
Whisk the flour, sugar & salt together in medium bowl.
In a large bowl beat the butter & cream cheese together with electric mixer med-high until combined (2min.) Reduce mixer med-low and beat in the flour mix until it resembles coarse crumbs (20sec.) Increase speed back to med-high until dough forms large clumps (30sec.)
2Reserve 3 tablespoons dough. Turn the remaining dough out onto a lightly floured table, gather into a ball and flatten into 6inch disc.
Transfer into greaded pie plate. Press the dough evenly with your fingertips and evenly over bottom and up sides.
Roll the reserved dough into a long rope and go around the top of the pie plate, attaching it to the bottom dough. Make a design with your finger on an angle then freeze for 45min.
3Before filling, bake at 350 for approx 35min. I place parchment paper and weigh down with dry beans, so crust dont bubble and crack.
Beans are reusable for next crust.
Now You are ready to fill Your crust with Your favorite quiche recipe. ENJOY!!