Oven remains at 425° F.
Add the vinegar to the heavy cream.
In a mixing bowl, add flour, salt and baking soda.
Add the cold cubed cream cheese and the cubed butter. Mix very well.
Finally, add the heavy cream and vinegar to the mix.
Add the crust mix on a surface, covered with plastic wrap. Add plastic wrap to the top. Using your rolling pin, smash down, then roll flour mix.
Try to keep plastic wrap covered lightly to readjust the flour mx when needed. Turn dough over and smash again with rolling pin, then roll. Continue this method, along with tucking in extra flour peaking out at the sides until you have a whole dough.
Roll dough out to the size of the pie pan. Place in fridge for 15 minutes. Uncover one side of the plastic wrap. Fold in as a rectangle or square, and roll out again to the size of the of the pie pan. Place in fridge for 20 minutes.
Uncover dough again on one side. Grease your pie pan lightly.
Place dough in pan gently and evenly. Mold with your hand, with the plastic wrap still on, the top of dough. Place in fridge for 20 minutes.
Remove from fridge, gently remove top plastic wrap. Cut off excess dough hanging over pie crust. Mold to favorite pie crust design.
With a fork, puncture bottom of pie dough all over to help prevent rise of dough, and baking quicker.
Place parchment circle at bottom of pie crust, approx. 10" for a 9"" pan. Flatten parchment. Then add pie weights.
Bake for 25 minutes, or when pie crust starts to brown.
Let cool a little before removing pie weights and parchment.
NOTE: If your pie crust bottom is not cooked to your liking, bake at 350° F for an extra 5-10 minutes without parchment or weights. Check doneness, before removing from oven. Cool a little before adding the filling.