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The cream cheese pie crust recipe calls for cream cheese and butter which creates a tender and flaky crust. This is my go-to recipe for pie crust. It bakes beautifully and doesn’t become soggy. It can be used for any kind of pie and also works well for a woven lattice top.
For the Cream Cheese Pie Crust:
makes 2 (9-inch) pie crusts (top & bottom for 1 pie)
2 cups plus 4 Tbsp all-purpose flour *measured correctly
2 tbsp white sugar
1/2 tsp salt
1 1/2 sticks (12 tbsp) COLD, unsalted butter, cut into 1/4″ cubes
6 oz (3/4 package) COLD cream cheese, cut into 1/4″ cubes
3 to 5 Tbsp cold heavy whipping cream
*Watch our easy video tutorial on how to measure correctly
How to Make the Perfect Flaky Pie Crust:
1. In a large bowl, whisk together flour, sugar and salt.
2. Cut the COLD butter and COLD cream cheese into 1/4-inch pieces. Using a Pastry Blender
3. Drizzle 3 Tbsp cold heavy cream over the dough and cut into the dough with a spatula, adding more cream as needed until the dough forms moist clumps. I didn’t get much of a drizzle trying to take of picture of this step at the same time. Your drizzle will be better 😉
4. Divide the dough into 2 pieces, press into flat disks, cover each piece tightly in plastic wrap and refrigerate at least 1 hour. It stores well in the fridge up to 2 days.
Flaky Cream Cheese Pie Crust Recipe
Ingredients
- 2 cups plus 4 Tbsp all-purpose flour
- 2 Tbsp granulated sugar
- 1/2 tsp salt
- 1 1/2 sticks, 12 tbsp COLD, unsalted butter, cut into 1/4" cubes
- 6 oz 3/4 package COLD cream cheese, cut into 1/4" cubes
- 3 Tbsp to 5 Tbsp cold heavy whipping cream
Instructions
- In a large bowl, whisk together flour, sugar and salt.
- Cut the COLD butter and COLD cream cheese into 1/4-inch pieces. Using a Pastry Blender or a food processor with blade attachment, cut the butter and cream cheese into the flour mixture until it resembles coarse crumbs with pea-sized pieces. Note: you could use a knife, but that would take forever.
- Drizzle 3 tbsp cold heavy cream over the dough and cut into the dough with a spatula, adding more cream as needed until the dough forms moist clumps.
- Divide the dough into 2 pieces, press into flat disks, cover each piece tightly in plastic wrap and refrigerate at least 1 hour. It stores well in the fridge up to 2 days.
Natasha, could I please have baking instructions.
Connie
Hi Connie, you would follow the bacon instructions per the recipe that you’re planning to use this crust for. For example, see my Apple Pie Recipe, or my Pumpkin Pie recipe here. For our fruit pies, we do not blind bake the crust. But for pies that have very wet feelings like pumpkin pie, there are pre-bake instructions.
Best pie crust Ever! It makes the best apple pie Ever too, using Natasha’s apple pie recipe of course! Thanks Natasha!
Does this cream cheese pie crust bake following the same instructions as the all butter pie crust? Temperature and time the same?
Hi Celeste! Yes, you can bake this just like a butter pie crust. I hope you love it!
I’m planning on using this recipe for a pumpkin pie. Should I blind bake first?
Hi Donna! It should work fine to pre-bake it. Typically for pies with a wet/custard center, it’s recommended to pre-bake but for our fruit pies, we do not. Lately, we have been using the all butter version because it is easier to make and easier to roll out, plus more tender and flaky and we do not pre-bake it unless we’re making pumpkin pie.
Natasha
Why do this pie cross shrink so much? I was trying to make a quiche and it’s just shrunk.
Hi Karen! This can happen if the dough wasn’t chilled long enough. Did you let the dough rest for at least an hour in the refrigerator? It needs time for the gluten to relax. Also- when rolling it out, roll it to the exact size you need it, don’t stretch it to make it fit.
This is my favorite pie crust. It’s easy to make amd goes well with savory or sweet pies. I add cinnamon to it for a perfect apple pie crust
I have always been a failure at making pie crust. This was so easy and it was super flakey!
Natasha, can you use evaporated milk instead of heavy cream?
I have not tried that substitution to advise.
I’m making Thanksgiving quiche, but would like to par bake the crust. What temp and how long???
Hi there! You can Preheat your oven to 375°F (190°C) and you can bake it for 15-20 minutes.