• Pastry for a 9-inch pie shell or a 9 1/2- or 10- by 1-inch tart shell:
• 6 tbsp (90 ml) unsalted butter, cold
• 1 cup (225 ml) plus 1 tbsp (15 ml) pastry flour OR 1 cup (225 ml) bleached all-purpose flour
• 1/8 tsp (1 ml) salt*
• 1/8 tsp (1 ml) baking powder
• 1/4 cup (60 ml) cream cheese, cold
• 1 tbsp (15 ml) ice water
• 1-1/2 tsp (7 ml) cider vinegar
• Pastry for a 9-inch lattice pie, a 9-inch deep-dish pie, a 10-inch pie shell, or a 12- to 14-inch free-form tart:
• 8 tbsp (125 ml) unsalted butter, cold
• 1-1/3 cups (325 ml) + 4 tsp (20 ml) (6.5 ounces) pastry flour OR 1-1/3 cups (325 ml) bleached all-purpose flour
• 1/8 tsp (1 ml) salt*
• 1/8 tsp (1 ml) baking powder
• 1 3 oz (84 grm). package cream cheese, cold
• 1-1/2 tbsp (20 ml) ice water
• 1-1/2 tsp (7 ml) cider vinegar
• Pastry for a Two-Crust 9-inch pie:
• 12 tbsp (175 ml) unsalted butter, cold
• 2 cups (475 ml) + 3 tbsp (45 ml) (10 oz (280 grm).) pastry flour OR 2 cups (475 ml) bleached all-purpose flour
• 1/4 tsp (1 ml) salt*
• 1/4 tsp (1 ml) baking powder
• 1 1/2 3 oz (84 grm). packages cream cheese, cold
• 2 tbsp (30 ml) ice water
• 1 tbsp (15 ml) cider vinegar

• Food Processor Method:
• 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 resealable gallon-size freezer bag and freeze for at least 30 minutes.
• Place the flour mixture in 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 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 of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels 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, preferaly overnight. (For a pie shell and lattice, divide it in a ratio of two thirds : one third -- use about 9-1/2 oz (266 grm). for the shell and the rest for the lattice, flattening the smaller part into a rectangle.)
• Hand Method:
• Place a medium mixing bowl in the freezer to chill.
• Cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
• Place the flour, salt and baking powder in medium bowl and whisk to combine.
• Add the cream cheese and rub the mixture between your fingers to blend the cream cheese into the flour until it resembles coarse meal.
• Spoon the mixture, together with the cold butter, into reclosable gallon-size freezer bag.
• Expel any air from bag and close it.
• Use a rolling pin to flatten the butter into thin flakes.
• Place the bag in the freezer for at least 10 minutes or until the butter is very firm.
• Transfer mixture to the chilled bowl, scraping sides of bag. Set bag aside.
• Sprinkle mixture with water and vinegar, tossing lightly with a rubber spatula. Spoon it into the plastic bag.
• Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with knuckles and heels of your hands until 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.
• Store:
• Refrigerated, up to 2 days; frozen, up to 3 months.

Mascarpone Cheese Crust: An equal weight of mascarpone cheese can be substituted for the cream cheese, but omit the vinegar and use bleaced all-purpose flour, not pastry flour, or the crust will be too tender.

courtesy of recipelink.com