Let’s talk about that crust.
Make the crust: Combine the flours, salt, black pepper, and baking powder in the bowl of a stand mixer fitted with a paddle attachment. Mix on low just to combine. Add the cream cheese and mix on low until the cream cheese is mostly broken-down. Add the butter and mix on low until mostly incorporated and none of the pieces are bigger than a chickpea; this should take 30 seconds to 1 minute . Combine the water and vinegar in a small glass and, with the machine on low, pour in.
Parbake the crust: Heat the oven to 400°F. Line the frozen crust with a square of parchment, fill with dried beans , then set on a sheet pan. Bake on the lower rack for about 40 minutes, rotating halfway through, until the crust is starting to brown along the edges and the bottom no longer looks raw and doughy.
When the crust comes out of the oven, use a fork to whisk the egg white with a tiny pinch of salt until it’s loose. Remove the parchment and pie weights, brush the inside of the crust with the salted egg white, then return to the oven to bake for another minute to set.While the oven is getting to temperature, make the custard: Add the half-and-half to a big bowl. Add the flour to another, smaller bowl, and add a splash of the half-and-half. Stir with a fork or whisk until smooth.
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