Freezing cream cheese for 20 to 30 minutes makes cutting it in to small pieces easy.
Combine flour and salt in a food processor, and pulse to blend. Add butter and cream cheese, pulsing until pea-size clumps form.
With machine running, add water, 1 tablespoon at a time, just until mixture comes together when pressed in your hand. Divide dough into 2 pieces, and shape each into a disk. Wrap each disk in plastic wrap, and refrigerate until firm, about 45 minutes.
