My Gluten-Free Pie Crust recipe is easily the flakiest, simplest, best way to make a pie crust that's gluten-free!
In a food processor, pulse together flour, salt, and powdered sugar a few times.
Add butter and cream cheese and pulse 6 or 7 times until the mixture resembles coarse crumbs.
Form the dough into a flattened disc, wrap in plastic wrap and chill in the refrigerator for 15 minutes (or up to 3 days) before rolling out. It can also be frozen for up to 4 weeks.