Packing the dough into a measuring cup helps the dough come together without overworking. Because this dough is significantly lower in fat than most sweet pastry doughs, ensure even browning by freezing the assembled pies for a half-hour before baking. Be sure to bake the pies on the bottom rack of the oven.
Cooking Light OCTOBER 2006
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a food processor; pulse 3 times or until combined. Add chilled butter, cream cheese, and cider vinegar; pulse 4 times. Add ice water through food chute, 1 tablespoon at a time, pulsing just until combined (do not form a ball). (Mixture may appear crumbly but will stick together when pressed between fingers.)
Place half of dough into a 1-cup measuring cup, pressing to compact dough. Remove dough from cup, and form into a ball. Divide ball into 6 equal portions. Repeat procedure with remaining dough. Cover and chill 15 minutes.
Place each dough portion between 2 sheets of plastic wrap. Roll each dough portion, still covered, into a 5-inch circle; chill until ready to use.
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