The key to this recipe is to keep everything cold. During the heat of the summer you may need to return your ingredients to the refrigerator to chill at several points in the preparation, so allow yourself plenty of time.
4 tsp cold water
2 tsp cold cider vinegar
3 cups all-purpose flour, plus more for surface
1 tsp salt
1/2 lbs (2 sticks) cold unsalted butter, cut into small pieces
1/2 lbs cold cream cheese, cut into small pieces
1. Combine water and vinegar in a small bowl. Combine flour and salt in another bowl. Using a pastry cutter or your fingers, cut butter and cream cheese into flour mixture until mixture resembles coarse crumbs with some larger pieces remaining.
2. Add water mixture to dough in a slow, steady stream, stirring, until mixture just begins to hold together. (Alternatively, pulse ingredients in a food processor.) Turn out onto a piece of plastic wrap, divide in half, and wrap separately. Press dough into a disk using a rolling pin. Refrigerate until firm, about 1 hour or overnight. (Dough can be frozen for up to 1 month; thaw before using.)
3. Roll dough into a 12-inch round on a lightly floured surface. Fit dough into a 9-inch pie dish. Trim edge, leaving a 1-inch overhang. Turn overhang under so that edge is flush with rim. Flute edge. Freeze until firm, about 15 minutes.
Yield: Makes two 9-inch crusts.