1. Cream 1 cup unsalted butter until very light. Add 8 ounces soft cream cheese and beat until very creamy. This is quickly and easily done with an electric mixer.

2. Add 2 cups all purpose flour. Stir gradually into the creamy mixture with a large fork until no visible crumbs are left.

3. Turn the mixture onto a sheet of wax paper. Bring the paper up around the mixture and work the dough until it is in a ball. Refrigerate for 6 to 12 hours.

4. To roll, remove from the refrigerator 30 to 60 minutes ahead of time. Roll out on a lightly floured board.

5. When making an unfilled shells, fit the dough into the pie plate and refrigerate for 1 hour before baking. Prick the dough all over. Bake in a preheated 450 degree oven until the pastry begins to take on a lightly color, 5 to 8 minutes, then lower the heat to 400 degrees to finish the baking for 10 to 15 minutes, or until golden brown.

6. When baking this pastry with a juicy fruit filling, line the pie plate with the pastry, then sprinkle crushed ladyfingers or fine bread crumbs over the bottom before putting in the fruits: 1/8" of crumbs is sufficient. The crumbs will absorb the berry juice and keep the crust from becoming soggy.