1. In a food processor, place flour, sugar, salt, cubed butter and cream cheese. Add milk and pulse to mix (about 20 seconds, just until the mixture begins to clump together).


2. Remove the dough and place on a lightly floured surface. Divide into 2 parts and form 2 balls (original recipe yield is 2 crusts or 1 top-and-bottom crust). Cover each dough ball tightly in plastic wrap and refrigerate (up to 2 days).