I have many recipes for pie crust but through the years, this is the one I turn to the most often quite simply because it has a wonderful texture and also a wonderful flavor.
This recipe makes 312 grams, enough dough for one 9 inch pie or tart shell, and can be doubled to make a double crust or lattice pie.
Food Processor Method
1) Process flour, salt, and baking powder to blend.
2) Add cream cheese and process until coarse.
3) Add butter cubes and pulse until peanut size.
4) Add cream and vinegar and pulse until butter is the size of small peas.
5) Scrape dough onto a lightly floured work surface. Use latex gloves or cover hands with plastic bags and press dough until it holds together in one smooth flat disc.
6) Wrap, and refrigerate 45 minutes before rolling.
* Baking powder containing aluminum has a bitter flavor. Most health food stores and many supermarkets carry the calcium variety. You can eliminate the baking powder and double the salt but the crust will be less tender.
* If not using pastry flour to achieve the same tenderness use 2/3 bleached all-purpose flour and 1/3 cake flour or 1 tablespoon of sugar
* I like to roll my pie crusts no thicker than 1/8 inch and preferably between 1/16 and 1/8 inch thick.