In a medium bowl, combine flours, baking powder, and salt.
Add cubed butter and cream cheese. Toss the butter and cream cheese with the flour, making sure every cube is coated in flour. Then, using your fingers, smoosh them so they break into smaller pieces. Continue tossing and smooshing until the cubes are the size of walnut halves.
Make a well in the centre and add the water. Toss the mixture so it gets evenly hydrated. You can knead a little bit so it comes together. If the dough is too dry (you'll know this if there are still large cracks once you've kneaded it into a ball), dip your fingers in ice water and knead a little bit more.
Wrap in clingfilm and shape into a disc. Keep in fridge for at least 3 hours, though I do mine the evening before.
Make filling
In a large saucepan over medium heat, combine the berries with maple syrup and 50 grams of water. Bring to a boil, then turn the heat down so it simmers. Stir often, until the fruit breaks down and the juice is thick and syrupy (about 30 minutes).
Take the pan off the heat and let it cool to room temperature.
Line a baking tray with foil (to catch any juices!) and preheat your oven to 375°F/190°C.
On a floured surface, roll out your pie dough to be at least 2 inches larger than your pie dish. Place into your dish and then put it in the fridge to keep cool.
In a large bowl, whisk the sugars, cornstarch, spices and salt until no lumps remain. Add the cooled berries, lemon juice, lemon zest, vanilla and butter. Fold all together.
Take your pie dish out of the fridge and crimp the edges as desired. Pour the filling into the pan and put back in the fridge for 15-20 minutes, while you make your crumble topping.
Crumble Topping
Add flour, sugars and cinnamon to a medium bowl. Cube your room temperature butter and using your fingers, rub the butter with the dry mixture. Keep doing this until it resembles coarse sand.
Finish pie!
Take pie dish out of fridge and sprinkle the crumble topping on.
Put dish on foil lined baking tray and bake for 55-65 minutes. At around the 45 minute mark I put foil on top of the pie so the crust and crumble doesn't burn. You'll know the pie is down when you can see the juices bubbling.
Let the pie cool completely, around 3 hours. If you don't wait that long then your filling might not set!