Step 1

1 Cut the butter into 3/4-inch cubes, transfer to a small bowl and freeze for at least 30 minutes or until solid

Step 2

2 In a large bowl or 1-gallon resealable plastic bag, whisk together the flour, salt and baking powder until combined, and freeze for at least 30 minutes

Step 3

3 To the bowl of a food processor, add the flour mixture and pulse for a few seconds to mix well

Step 4

4 Add the cream cheese and process for about 20 seconds; the mixture should resemble a coarse meal

Step 5

5 Add the frozen butter cubes and pulse until the butter pieces are no larger than a pea

Step 6

6 Add the heavy cream and vinegar and pulse until the dough is in pea-size pieces

Step 7

7 Divide the dough in half and transfer to 2 separate 1-gallon resealable plastic food storage bags

Step 8

8 (If desired, spray the inside of each bag with nonstick cooking spray to keep the dough from sticking

Step 9

9 )

Step 10

10 Working with one bag at a time and leaving it unsealed, knead the mixture through the bag by pressing with the heel of your hand to help the dough come together

Step 11

11 Remove the dough from the bag and knead it lightly just until it is slightly stretchy when pulled

Step 12

12 Flatten the dough into a disk, return to the resealable plastic bag (see NOTE), squeeze all of the air out, seal and refrigerate for at least 45 minutes and up to overnight

Step 13

13 When ready to make a pie, remove one dough disk from the refrigerator and let sit for up to 10 minutes, if necessary, to become pliable enough for rolling

Step 14

14 Place the dough disk between two large pieces of parchment paper and roll it out to a 12-inch wide and 1/8-inch thick circle, rotating the dough a quarter-turn regularly to ensure even thickness of the pie crust

Step 15

15 Work quickly so the dough remains smooth and cool

Step 16

16 (If you do not have parchment paper, lightly dust your work surface and rolling pin with flour

Step 17

17 )

Step 18

18 Carefully drape the dough over the rolling pin and then unroll it over a 9-inch pie plate

Step 19

19 Trim the border just short of the edge of the plate

Step 20

20 Cover with plastic wrap and refrigerate for at least 30 minutes and up to 3 hours

Step 21

21 Repeat with remaining dough, if needed