This recipe is for a DOUBLE PIE CRUST.
In a food processor, add all of the dry ingredients. Give it a couple of stirs with the pulse button until all of the ingredients are nicely blended together.
Add the eggs and cream cheese to the food processor and press the high button. Let it mix until a smooth ball forms. This should take 10-30 seconds. The cream cheese should be completely mixed and there shouldn't be any chunks left.
Take the batter out of the food processor and place in a plastic bag or Ziploc. Remove the air and seal the bag. Put it in the fridge and chill for a minimum of one hour.
Once chilled, separate the dough into two. Cover the 2nd ball and put it back in the fridge.
Form a ball with your hands and place on top of a parchment paper. Cover the top of the ball with a second piece of parchment paper.
Start rolling out the dough with a rolling pin until you have a circle big enough for a 9"/23cm pie plate.
Peel the top parchment paper and you'll have yourself a nice big circle. Carefully lift the dough with the bottom parchment paper still attached to it and flip it over to the pie plate.
With your hands, stick the dough properly to the plate and then carefully peel the paper off.
With a knife, cut the extra dough that's going over the plate.