Combine 1 1/4c all purpose flour (1/4c can be whole-wheat flour), 1/8 tsp. baking powder, 1/4 tsp. sugar and 1/8 tsp. salt in a food processor; process until blended. Add 5 Tbsp. chilled butter cut into pieces and 3 Tbsp. low-fat cream cheese to the flour mixture and pulse till mixture resembles course meal. Add 2 Tbsp. ice-cold water and 2 tsp. fresh lemon juice and pulse until dough begins to form.
Transfer to a lightly floured surface and form into a flat disk. Wrap dough tightly in plastic wrap and let chill at least 2 hours and no more than 2 days.
Spray a 9-inch pie plate and roll out dough to a 13-inch round on a floured surface. Transfer to pie plate.
Makes one 9″ pie crust.