You might try to get a little more gluten development while at the same time relaxing it more to help prevent cracking. To do this, you could process less when adding the fat to the flour so that it’s in larger pieces (less fat coats the flour, allowing more gluten to form) and then work the dough a tad more after adding the water. To relax the dough, consider adding a little cider vinegar to the water (in addition to relaxing the rolled dough in the fridge).
You may also need to bake less if the crust was fairly brown, as even a little bit of overbaking can shrink a pie crust dramatically, contributing to cracking in a top crust. The crust was vented, wasn’t it?
I can’t recommend Rose’s cream cheese flaky dough strongly enough, the flavor and texture is wonderful. And, it’s available over on the blog.