Cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap and freeze it until frozen solid, at least 30 minutes.

Place the flour, salt, and baking powder in a reclosable gallon-size freezer bag and freeze for at least 30 minutes.

Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine. Set the bag aside.

Cut the cream cheese into 3 or 4 pieces and add it to the flour. Process for about 20 seconds or until the mixture resembles coarse meal. Add the frozen butter cubes and pulse until none of the butter is larger than the size of a pea. (Toss with a fork to see it better.)

Remove the cover and add the water and vinegar. Pulse until most of the butter is reduced to the size of small peas. The mixture will be in particles and will not hold together.

Spoon it into the plastic bag. (For a double crust pie, it is easiest to-divide the mixture in half at this point.)

Holding both ends the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heals of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.

Wrap the dough with plastic wrap, flatten it into a disc (or discs), and refrigerate for at least 45 minutes, preferably overnight. (For a pie shell and lattice, divide it in a ratio of two thirds : one third - use about 9.5 ounces for the shell and the rest for the lattice, flattening the smaller part into a rectangle.)

(ancaomhnoirrua) I like my crust and lattice a bit thicker. I use the full 22 ounces as one crust and one lattice, still using the two third : one third ratio. I find it is easier to work the dough when it is a bit thicker too.

(Storage) Refrigerated, up to 2 days; frozen, up to 3 months.