From Rose Levy Beranbaum's The Pie and Pastry Bible / Makes 1 (9-inch) crust
Ingredients
1⅓ cups (173 grams) whole-wheat pastry flour
2 tablespoons (14 grams) fine-grain sugar
½ teaspoon fine-grain salt
⅛ teaspoon baking powder
3 ounces (85 grams) cream cheese, softened
½ cup (113 grams) unsalted butter, grated or cut into small chunks and kept frozen
2 tablespoons (30 grams) heavy whipping cream
1½ teaspoons (7.5 grams) apple cider vinegar
Instructions
In a medium bowl, whisk together flour, sugar, salt, and baking powder. Freeze in an airtight bag for 30 minutes.
Place chilled dry ingredients in the work bowl of a food processor fitted with a dough blade. Cut cream cheese into 4 chunks, and add to dry ingredients. Pulse until mixture just starts to come together, about 20 seconds. Add frozen chunks of butter, and pulse for 20 to 30 seconds. Add cream and vinegar, and pulse until mixture is crumbly. Transfer to a plastic bag, and knead from outside of bag until mixture holds together in one piece. Remove dough from bag, and wrap in plastic wrap. Refrigerate for at least 1 hour or overnight.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/sweet-potato-yogurt-pie/