In a large bowl, cream together the butter and cream cheese with a hand mixer until smooth.
Add the egg, salt, and mix well.
Add the remaining dry ingredients to the mixture and mix well.
Divide the dough into 2 parts.
Chill the dough for a minimum of 4 hours but preferably overnight.
Roll out a large sheet of parchment paper and roll out 1 part of the dough 1/4 inch thick to make one pie crust.
Use a fork to poke holes in the bottom of the pie crust.
Bake the pie crust at 350 degrees for 13 to 15 minutes or until it is a light brown color on the edges.
Cool the pie crusts for about 15 minutes before adding a filling to allow it to set completely.
Video
Notes
The tapioca starch is only 2 tbs and a very low amount of carbohydrates. You can leave this out if you are very strict keto but if you are low carb, this ingredient is what makes this crust flaky!