Not tested this one, as we have no particular need for the angling of this recipe at the moment.  For note, I’ve found that most of the time butter swaps out relatively well for the Crisco called for in piecrust recipes.  I do suggest working it by hand, though, as that seems to help with the switch.  I found this somewhere when I was searching for diabetic-friendly recipes for a friend.

1 1/3 c flour

1/2 tsp salt

5 T Crisco

3 T cream cheese

3 – 4 T buttermilk

Combine flour and salt.  Cut in Crisco and cream cheese.  Sprinkle with buttermilk, 1 T at a time, and toss with a fork.  Roll out.