In a food processor or bowl, combine the flour, salt and buttermilk powder. Add the cream cheese and pulse until it comes together.
Cut the butter into pieces and add to the food processor. Pulse until it looks crumbly. You should still see chunks of butter. (You can do this with a pastry cutter.)
Add 2 tablespoons of ice water to the pie crust dough and toss. When you squeeze some in your hand it should stick together. If it doesn't add the remaining water until it does.
Knead the dough together on a floured surface, trying not to overwork it.
Divide the dough in half. Flatten each one into a disk, wrap it in plastic wrap and refrigerate at least 30 minutes.
On a well floured work surface, roll each disk into a 12-inch circle (you my have to let it sit out of the fridge to soften for a couple minutes).
Gently transfer one shell to your 9-inch tart pan. Smooth the dough into all the nooks and crannies, then roll your pin over the top of the tart pan to remove the excess dough. Repeat process with the other tart. Throw the crusts into the fridge while you make the filling.
Preheat the oven to 425 degrees F.