Cut butter in to tiny ( 1/8 inch ) cubes and place on parchment paper. Transfer to freezer and freeze at least 30 minutes. Place pie pan in freezer.

Cut cream cheese into 6 cubes and shortening in 2.

Wet counter with damp rag and cover with 12 inch square of plastic wrap.

Place flour, salt, cream cheese and shortening in processor. Run for about 1 minute until totally combined. Scrape frozen butter from parchment into processor and pulse 5 to 10 times.

Dump on to plastic wrap. Sprinkle just enough ice water or cold buttermilk over until dough starts to stick together.

Lift edges of wrap to bring dough together to form a 6 inch disc. Transfer to refrigerator and cool for at least 30 minutes.

Wet counter and cover with 15 inch square of plastic wrap. Place chilled dough in center. Cover with plastic wrap and roll to 13 inch circle. Remove top wrap.

Lightly grease your pie dish with cooking spray. Run hand under wrap, Lay your pie pan upside down on the dough so your hand in in the center of pan. Flip. Remove wrap and tuck dough in the frozen pan.

-- Blind baking --

Preheat oven to 425. Using a sharp knife “dot” the bottom of the crust in a few spots, not slits but just tiny holes. Cover crust with non-stick aluminum foil. Fill with weights ( or dry beans ). Bake 20 minutes. Lift out foil with weights. Lower the temperature to 350°F and bake for an additional 20 minutes ( opt. cover edges if too brown ).

Add filling and bake until filling is bubbly ( about 45-60 minutes ).