FOOD PROCESSOR METHOD: CUT the butter in 1/2" (12 mm) cubes. Freeze.
CUT the cream cheese in 1/2" (12 mm) cubes also. Chill. Do not freeze cream cheese because it ruins the texture.
COMBINE flour, salt, and baking powder; whisk to blend.
DIVIDE the butter, cream cheese, and flour mixture roughly into 2 portions.
PROCESS in food processor in 2 batches: For each batch, place the flour mixture in bowl of processor and pulse to combine. Add the butter and cream cheese and process by pulsing, until the mixture resembles coarse meal and some of the butter pieces are the size of small peas.
TRANSFER each batch to a mixer bowl, such as Kitchen Aid, fitted with a paddle. When both batches have been processed, add the heavy cream and lemon juice. Mix on low speed just until dough comes together. Turn out onto counter and press dough together.
DiIVIDE dough into two portions: 645g 22 oz (1# 6 oz) each. Form into a compact disk about 6" (15 cm) in diameter x 1" (2.5 cm) thick. Wrap tightly in plastic wrap and chill until firm before using.
FREEZE, for up to 2 months, until needed.
ROLL & BAKE according to your pie or cobbler recipe.