Combine all ingredients in a food processor and pulse for 18 to 20 seconds, until finely crumbled. Small bits of butter and shortening are fine - you don't want it completely smooth and creamed.
Test dough by pinching with fingers - it should hold together. Since the cream cheese has quite a bit of moisture in it already, this recipe doesn't require the addition of water to help the dough come together.
Shape into a ball, wrap in plastic wrap and chill for 1 hour.
Roll out dough to size on a floured surface. Place pastry into a greased pie plate, and trim edges with a sharp knife. Pinch to form a decorative edge if desired.
Place pie plate in fridge for 30 minutes, to chill dough again after handling. Then bake at 350°F for 20-30 minutes, or until just starting to turn golden.