Flaky Cream Cheese Pie Crust Recipe
This post may contain affiliate links. Read my disclosure policy.
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 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 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 Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha
Just trying to convert the recipe to UK measurements.
How many grams of butter in total would it be?
Is it the equivalent of 1 1/2 sticks plus 12 tbsps (350g) or 180g total?
Thanks!
170g would be correct.
This has become my ‘go-to’ pie crust recipe…or anything pastry, really!
It has never failed to produce the must delicious flaky, buttery results and is so simple to make. It is easy to handle and is perfect for doing latticework or similar.
Just brilliant!👏🏼👏🏼👏🏼
I’m so glad you love this recipe! Thank you for the feedback.
Hi Natasha!
You provide recipes for several, or more, different pie crusts!
Which fillings do you recommend with the different pie crust recipes?
I know they are pretty similar but they must have different ingredients for some reason!
Any opinions?
ken
Hi Ken, to be honest, I have adopted the butter pie crust for all of my recipes. I used to make the cream cheese crust more but the butter one is easier to work with and turns out flakier so we’ve been using that for all of our sweet and savory pie recipes.
Hi! I am wanting to use this crust for a pecan pie for thanksgiving. Do I need to blind-bake the crust? If so, for how long and what temp would you recommend? Thanks!
Hi Roxanne! I have not tested that to provide specific instructions. 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.
After pie crusts are in the fridge for a day, do I take them out and let sit for 15-30 min before rolling it out? First time using this recipe!!
Hi Jean, yes you will want to let them sit out for at least 30 minutes or until it’s easy to roll out.
I tried this pie crust recipe last week with your peach pie recipe. It was delicious.
How is this recipe with cream pies, like banana cream or Lemon.
Hi Teresa! I have not tested it but some of my readers have reported using it for tarts with lemon filling.
Natasha – I love watching your videos! I am new to making homemade pie crusts. So many different recipes! When do you prefer the cream cheese version over the all-butter version? I like making fruit pies best, so would the all-butter pie crust work better?
Hi Dawn, to be honest, lately we have only been using the all-butter version because it is easier to make and easier to roll out, plus more tender and flaky.
I LOVE the cream cheese and butter recipe for my fresh strawberry pie..it’s also outstanding for a blueberry pie..tried and true <3
Can the sugar be omitted when using a savory quiche filling?
Hi Marie, I haven’t tried making this specific crust into a savory crust. You can see our Quiche recipe here. You may also try our Easy Pie Crust recipe.
This cream cheese pie crust is the bomb! It’s so tasty and flaky I could eat the crust by itself! I used my food processor and it’s super easy!
I’m so happy to hear that! Thank you for sharing your great review!
This is the best pie crust I’ve ever made in 50 years! ( Yes, I’m old ).
I followed the recipe exactly with two exceptions. One , I used pastry flour which I keep in the freezer and two – I used half and half as I didn’t have heavy cream. This is my go to from now on 🙂
That’s so great! It sounds like you have a new favorite!
Thanks Natasha for teaching me how to make the best pie crusts!! My question:? I made several pies 5 days ago and my last pie crust has been in fridge unbaked. (Cream cheese crust) is it still good to bake with?
Hi Robin, if the color is still ok, it should be good. If you keep it in the fridge too long, it starts to turn grey and that is when I toss them. If it still looks and smells good, it should be ok if it’s been refrigerated, although typically I recommend refrigerating up to 3 days or freezing for longer storage.
This recipe sounds delicious, but do you have the measurements in something more reliable like grams or ounces/pounds?
In Australia we don’t get butter in ‘sticks’ and trying to measure out cold butter with a spoon is a bit tricky!
Hello Kelsie, thanks for your suggestion. Our new recipes already have the grams conversion, if you click on Jump to recipe and metric. Since this is an older recipe, it doesn’t have the conversion yet but feel free to use this Ingredient Weight Chart Guide.
I would like to use this pie crust to make a blackberry cobbler.
would I have to pre-bake it?
Hi Mary, I don’t normally pre-bake for berry pies. I would highly recommend using our butter pie crust like we did for blueberry pie. That is my favorite berry pie crust.
Hi Natasha , can I use this for fried lemon pie”?
Love all your recipes, thank you so much.
Hi Monica, I have not tried that yet to advise. If you do an experiment, please share with us how it goes.
Hi, I’m wondering if i can use this for pumpkin pie
Hi Doris, I do think it would work well for pumpkin pie. 🙂 I can’t really give you baking instructions without knowing which pie filling you are using. I don’t usually pre-bake the pie crust before making pie crust if that is what you are asking.
I was just wondering if it would taste good and if it could handle a creamy/liquid filling…every pumpkin pie recipe I’ve used asks for the “regular” pie crust, but I find this one easier to prep…and the pre-baking tip you added is helpful too…thanks so much for responding! <3
Hi Natasha, can i able to use the pie crust you used on apple pie to make a peach pie? Just wondering if its ok to use it also? Thanks
Hi Rizza, I bet that will work! I would love to know how you like it if you experiment!
Hi Natasha! I hope I get the answer to this in time Love your recipes & easy to follow instructions! I’ve made this recipe several times for berry pies -yum! I’d like to use it tomorrow night for a lemon meringue pie recipe that calls for a pre-baked crust. Recipe says after filling the pie, place in a 350 oven for 10 mins. Advice??
Hi Sharon, I haven’t tested this with a lemon meringue pie recipe, but that should work fine – just be sure to prebake it. You should get 2 single pie crusts with this recipe.
I find it easier to freeze the butter then grate it. Cream cheese doesnt do that so well! Lol. Trying this recipe for the first time. Fingers crossed
Hi Michelle, we do have an all-butter pie crust that has been even more popular with readers if you prefer all-butter. It rolls a little easier also.
Hi,natasha. Thanks for sharing this recipe. I want to make pies tomorrow and freeze them, but 1lb of butter will be like 1pr or 2 sticks of butter?
Hi Olga, this recipe calls for “1 1/2 sticks (12 tbsp) COLD, unsalted butter, cut into 1/4” cubes. The weight of that will be 6oz. I hope that helps.
Hello natasha.
Yes,it did. Thanks so much,& thanks so much for sharing this recipe with us.
You’re welcome!
Hi Natasha,
I made peach pie with this crust for my husbands Birthday. It was very good, but I didn’t get flaky crust, it was just crispy. What do you think I could have missed?
Thank you!
Hi Ellie, cream cheese will give it a more “crisp” texture but should not be crispy. Overworking the dough could be to blame. If you are looking for a traditional all-butter crust (with more of a crumbly texture), our easy pie crust is a great one to try.
I’ve now used this crust recipe dozens of times for fruit pies. I use half-and-half so I won’t have to buy heavy cream, and I don’t think it makes any difference at all. Perhaps you need a little less. Last week, I made a yam, bacon, and cheddar pie, so I used this recipe and substituted finely chopped rosemary for the sugar. It was perfect. Thank you for the recipe!
Thank you for sharing David! I’m so glad you love this recipe! Hope you have a wonderful Thanksgiving!!
after I bake and fill this crust and put it in the fridge the crust gets very hard to chew. What am I doing wrong?
Hi Valetta, I would suggest double checking the measurements and making sure you are using cold butter and cream cheese and also not overworking the dough. We do have a softer pie crust made with all-butter that is a little easier to work with since it only incorporates butter and not the cream cheese.
Do you think you could make this with whole wheat flour and honey instead of sugar? I have a challenging Father in Law to bake for:)
I haven’t tries this recipe with either one of those Sarah. If you experiment I would love to know how it worked out!
I m making peach pie today will this recipe be ok
Hi Lucy, yes that will be fine. I hope you love the recipe 🙂
Natasha will this pie crust work ok with gluten free flour. I’m making your peach pie right now with a frozen boughten gf crust and then making a crumb topping. But your pie crust sounds so yummy
Hi Mary! I tried looking through the comments and don’t see that anyone tried it with GF flour. Please let me know how it goes if you experiment!
I’ve used this recipe with Bob’s Red Mill gluten free 1:1 baking flour (one that contains xanthan gum) and it came out just as good as when I’ve tried it with regular flour! Thanks for this recipe, goes great with cherry as well as peach pie.
oh that’s so great! Thank you so much for sharing that with me.
This was so delicious! The pie crust was easy but for some reason it was super crumbly and it was hard to roll evenly without breaking. I made it work though and it turned out pretty good for my first time making pie crust. Such a great recipe that I will use for all of my fruit pies!
Hi Annabelle! I’m so happy to hear it worked out well for you! Thank you for the great review!
Natasha, I have the Joy of Cooking cookbook and you doubled all of the ingredients properly (as the Joy of Cooking recipe is for 1 crust), but you forgot to double the cream. The original recipe says to use 2-3 Tbsps of heavy cream, but in your doubled recipe, you only state 3 Tbsps. That is why several people said they couldn’t get the recipe to come together, or they figured out that they needed to add more. Heavy cream is great for adding to the crispy, flaky texture.
Thank you so much for pointing that out!! I updated the recipe 🙂
We used this pie crust to make Persimmon with Pecan Streusel topping Pie and my daughter took a second place among 16 pies! The crust was judged too! I had to prebake it (you need to put dry beans in the crust to keep the form). I never use Crisco but almost always have cream cheese and cream on hand. This recipe is perfect for us! Thank you, Natasha!
You’re welcome Anya! I’m glad to hear how much you enjoy the recipe! Thanks for sharing your fantastic review!
What temperature and for how long should the pie shells bake?
Hi Holly, this is just the recipe for the crust. You wouldn’t want to bake it unless you were using it in a pie recipe. I would suggest our apple pie or our peach pie, which both have baking instructions if you would like to reference those and make a different filling 🙂 I hope that helps! 🙂
I was wondering if you could make this and freeze it in the pie shells?
Hi Angela, I haven’t tried that, but I think it would work to freeze it.
Hello Natasha
Will this crust work with both peach cobbler and pecan pie?
Hi Alecia, I think those should both work well 🙂
Why use unsalted butter?
Hi Marilyn, I use unsalted butter in nearly every one of my recipes so I can control the amount of salt in the recipe.
Hi Natasha
Do you think this crust would work for a banana cream pie? I’ve never heard of a pie crust made with cream cheese but I’ve failed miserably at making pie crust (from other sites) and your recipes have never failed me!
Hi Lilly, this should work fine for a banana cream pie – just be sure to prebake it. You should get 2 single pie crusts with this recipe 🙂
Your pie crust recipe is amazing! I’d never made homemade pie crust until this time last year when I found this recipe. It never fails me! Today I almost blew it! I nearly forgot the heavy cream and was thinking, “Something is not right!” Fortunately, I figured it out. (I once baked a cake with no sugar. I can tend toward Anne Shirley in the kitchen on occasion!)
LOL! Well, I am glad you love the recipe Jana! Thanks for sharing your exciting review 😀
I am quite the baker…except for pies! My crust never, ever works! I decided to try this one, and have it all mixed and in the refrig to chill. However, it’s all crumbly and not coming “together” what so ever! I’m anxious to see how it does once it chills for an hour, but I can’t imagine it coming together. It just doesn’t seem like enough liquid??
Hi Donna, the dough should form pretty easilly into 2 disks as shown wiht maybe some minor crumbing. If it doesn’t come together, there is likely not enough liquid or too much flour. The way flour is measured can make a big difference also – if you push the measuring cup into a flour container and compact the flour into the cup, it will weigh substantially more than just spooning it into the cup and scraping off the top. I hope that helps for next time!
I don’t have cream cheese, will it affect the recipe if I omit that?
Hi Sveta, you will have to swap it out for something different. I don’t think the recipe would work properly without it…
Can I refrigerate this for 3 days?
Hi Alexis, I think it works best if its refrigerated up to 2 days. You might be able to stretch it to 3 days.
I have been making this crust every year since 2013 for Thanksgiving, Christmas or whenever I need a pie for an occasion! It gets rave reviews every time. My husband (who is that person that prefers crust to filling) loves it! It comes out flaky and amazing every time!
I’m happy to hear that Sasha! Thanks for sharing your wonderful review!
Hi Natasha, I don’t know if I’m missing it, but I’m wondering what the baking instructions are for this? What temp?
Thank you
Hi Carolyn, this is just the recipe for the crust. You wouldn’t want to bake it unless you were using it in a pie recipe. I would suggest our apple pie or our peach pie, which both have baking instructions if you would like to reference those and make a different filling 🙂 I hope that helps! 🙂
What a glorious pie crust recipe! I’m not that experienced with making crust, but the flavor and texture is amazing and I’m glad I persevered after a few nervous moments. I have a few tips that may help others who’ve had problems:
– Re: the dough remaining “crumbly” after adding the heavy cream – don’t freak. Divide the ball in two as directed, and gently press the crumbs into each disk. I never got a completely solid disk but wrapped each section with crumbs up super-tight in plastic wrap and it coalesced into one in the fridge.
– To simplify cutting the cream cheese, place the block in the freezer for about 15 minutes to firm it up, then use a cheese grater and shred it. MUCH easier than cutting, and you end up with glorious strings of cheese that mix in easily with the butter chunks.
– Finally, to avoid overworking the dough – after chilling, make sure the dough sits out at room temperature long enough to soften and make it pliable BEFORE attempting to roll it out (10-15 minutes.) My rolling leaves something to be desired, so I gently pressed the dough out with lightly floured hands from the center to keep the thickness consistent when the dough began to stick. It took extra time, but the results were perfect.
Natasha, thank you SO MUCH for this recipe! I look forward to experimenting with it throughout the holidays! P.S. – I tried to leave you 5 stars, but was only able to leave 2 – please notify your computer people!
Thank you so much for the wonderful review and for sharing your many awesome tips! Can you let me know which browser and which device you were using (phone, computer, etc?) Thanks again!! 🙂
You bet: I use an HP desktop computer with Chrome browser (I’m a technology dinosaur – I forget my cell phone 50% of the time when I leave the house xD) BTW, I took a picture of my pie before it was joyously devoured this past weekend, and will post it if you ever add a feature for pics. Thanks again and MERRY CHRISTMAS!!!
Thank you so much for sharing that with me. I really appreciate it! Also, do you have the latest Chrome browser installed? It may be due to an old browser but I’m not sure. We’ll see what we can do to fix it. I hope you have a wonderful Christmas as well!
(Sorry for the late reply – crazy week!) Hubby assures me I have the most up-to-date Chrome version, but gently suggested I probably had too many windows open and that may have compromised the app response for leaving ratings. Strangely, I’ve noticed my prior comments all have 5 stars now – let’s just chalk this up to me being a “window hog” and call it a day! xD
Hi Natasha, I’m from germany and would love to make this apple pie for thanksgiving ( I moved from California so I MADE It a holiday here haha) but I just realized something, we don’t have blocks of cheese cream like in the states we only have the spreadable kind. What to do?!!
Christina, that should still work as long as you’re adding the correct amount called for in the recipe. Happy Thanksgiving to you and your family!
Hi Natasha, I would like to give this pie crust a try for my thanksgiving pumpkin pie. What temperature and how long should I bake the pie crust? Will this pie crust work for a pumpkin pie?
Hi Katerina, I do think it would work well for pumpkin pie. 🙂 I can’t really give you baking instructions without knowing which pie filling you are using. I don’t usually pre-bake the pie crust before making pie crust if that is what you are asking.
My family loved it! Measure carefully and don’t overwork and you will love it too! I only had half& half so used it and no problems. Will have cream next time for I suspect even better results.
Karen, thank you for the nice review on the pie crust and for the tip as well 😀.
What exactly is the cream cheese you use? In England cream cheese is spreadable, you can’t cut it into chunks.
Thanks. x
Hi Maria, that is interesting. I don’t know if this helps but our cream cheese is also referred to as: Neufchâtel cheese.
That’s great, thanks for the info. I can buy that at Sainsbury’s. x
Hi, Lovely pie recipe, my granddaughter 9 and I made this and all loved it, can I freeze the pie crust for later use ?
Thanks,
I’m so happy to hear that! It’s easiest to work with after refrigeration. You can refrigerate it up to 2 days, but I think it would be fine to freeze it for later use.
I used half-and-half instead of cream just because I already had some around. It took 4-1/2 tablespoons of it to get the consistency shown in your photo. Otherwise, everything was perfect! I made a cranberry apple walnut pie with a lattice crust and it was beautiful. I think this crust recipe will be my new standard plan for fruit pies.
I’m so happy you enjoyed it and thanks for sharing the substitution you used! I’m sure it will be so helpful to others who have the same question. 🙂
I’ve made this crust over a dozen times now, and my advice to others is to totally avoid overworking the dough. If you aren’t careful, it ends up hard as a rock. But if you are careful, it can be perfect!
That’s a great tip! Thanks Dave 🙂
What would be good to use instead of heavy whip cream in this pie crust? How about sour cream?
To be honest, I haven’t tried substituting with anything so I can’t say for sure. I do think the fat from the heavy cream helps with the texture of the dough though.
There isn’t baking instructions temp? Time?
This is just the recipe for the dough. I have other pie recipes on the site that utilize this dough with baking instructions and time but they are specific to those pies. Hope this helps :).
still, a link to a recipe that uses this crust would be very helpful for apple cake types and some custards.
My family always say’s I make the best crust. I am always looking for a challenge and one better, I tried tne Cream Cheese. Big disaster. All went fine until the cream to moisten. Was not enough, added 2 more Tbs. There was no flaky,(was tough and had to work it too much) and no taste. Will use my own as it has the best taste and also flaky crust.
Hi Donna, I’m sorry to hear that :(. Adding too much cream can cause the dough to lose it’s crumbly flakiness. How did you measure your flour – did you use a dry ingredients measuring cup and scrape off the top? It almost sounds like there was too much flour if you had to use more cream.
So glad I found this pie crust recipe! It will be my new go to. Flavorful and easy to work with 🙂 whipped it up in just a few minutes using my kitchenaid stand mixer. Anybody ever tried using milk in place of heavy cream?
I haven’t tried it with milk but I suspect the recipe needs the fat from the cream.
This was my firs time making a pie. Thanks for the great recipe and tutorial. The only problem I faced was after adding the 3T if cream I found my dough to be extremely crumbly and dry. There was no way I would have been able to form it into a disc. I ended up adding an extra 2T of cream for a total of 5T and was then able to form the dough into discs. I still found the dough difficult to handle and to roll out. Not sure what I might have done wrong! In the end, the pie looked and tasted great, so all was well 😉
HI Mckenzie! I’m glad you still liked the dough :). When measuring your flour, did you scoop it into a measuring cup and scrape off the top? If not, it’s easy to overdo on the four and need extra cream. I hope that helps 🙂
So if i were to make one pie crust I would cut the recipe in half?
Yes you could do that. You could also make the full recipe, split it in half and freeze the second half for another day :).
Hi Natasha, thank you for the advice. Here’s the website for the recipe I’m making
Parsleysagesweet. Com and it’s a cheesecake pumpkin pecan pie. The recipe says to prebake crust in 400 degrees for 15 mins and place a lightly butter foil then pie weights down. Then remove crust from oven and remove pie weights and foil&prick bottom and sides of crust bake another 7 mins and let it cool on cookie sheet. Then after adding cream cheese filling to the prebake crust put in freezer for 10-15 mins then take out from freezer and add pumpkin filling and freeze for 10-15 mins.
The crust is pre bake for a total of 22 mins so crust is not cooked all the way.
Thank you so much for sharing the recipe! That all sounds like it would work with this crust. Let me know how it goes! 🙂
How long should I prebake it&what oven temp?
The baking method that you mentioned from the other site sounds like it would work fine to pre-bake this pie as well, just keep it in the center of the oven and not too high up so you don’t scorch the edges.
Hi Natasha, would I be able to use this pie crust to make a
3 in 1 pie? The bottom layer is cheesecake then pumpkin then pecan. The pie crust has to be pre cooked then after cheesecake filling is filled it’s put in the freezer for 15 mins then add the pumpkin filling and freeze another 15 then add the pecan topping on top of the pumpkin. Thanks
You could, but you probably would want to weight down the crust and pre-bake it. If you don’t weight it down, it will bubble up and become mis-shaped. Your pie sounds so yummy! Is it a no-bake cheesecake filling and pumpkin filling?
Can you share how to keep the dough in a circle form when rolling it out? Mine created big crags and gaps as I rolled, even though it started as a ball.
Hi Jess,
Did the dough seem to dry or too sticky?
This crust is amazing for chicken pot pie.
So happy I came across it, thanks for sharing it.
Ooh brilliant! That’s making me hungry! I love chicken pot pie!
Hi Natasha,
Let me start out by saying I love your simple and easily explained recipes and the pictures of each step just makes it so much easier. You just click amazingly beautiful pictures of your food.
I was wondering if I should freeze the cream cheese for this recipe as the refrigerated one I open is never as hard as butter to cut it into cubes as you have shown in your step. I love cream cheese and want to try more recipes where I can use it. Will wait for your reply to try this one.
Thanks
Vrinda
Thank you so much for your sweet compliments :). It doesn’t have to be frozen for this recipe. I just used a sharp knife to cut through the cream cheese. It’s perfectly ok if the cream cheese cubes aren’t perfect. Your pastry crust will still be just as good 🙂
How can i make pie crust without the food processor?
Do you have a dough cutter? That’s probably the easiest way. You can use a knife to cut the butter into the flour but that sounds like a pain in the rear. Here’s what I like to use: OXO Good Grips Dough Blender with Blades
I read on a russian website somewhere that you can shred the cold butter into to the flour and it will give the same effect.
Also I have a question if you can make little hand pies with this crust? What do you think?
You could do it that way. I don’t see why not, but you want the butter to cut into the flour. I think you could make little hand pies with this crust. This dough recipe would work well for a galette also.
This pie crust was delicious! I used your recipe to the letter as far as ingredients and it was the best and most flavorful and flaky pie crust I’ve ever had! I did use a pastry cutter instead of the food processor though. Thank you for this recipe! I tried Cook’s Illustrated and my crust was still not flaky or very flavorful. Your recipe is wonderful and will be my go-to recipe for pie crust from now on!
That’s awesome! Thank you so much for the great review 🙂
Does this crust freeze for any length of time?
To be honest, I’ve never tried to freeze it so I can’t give you a good answer for that. It would be a good experiment. I’ve refrigerated it but haven’t tried freezing…
I want to make this for thanksgiving but I only have half and half not heavy whipping cream , will it still work do you think?
I really haven’t experimented with half and half. I’d probably add slightly less if I were to test it out. Start with half the amount and add more to get the right consistency. Let me know how it goes!
Wow, now, just now I realize how simple it is to make a pie crust! I been avoiding it all these years thinking its a complicated process… Cant wait to try! Im still trying to figure out if all your goodies are really easy to make or u just sooo good at decribing it in simple language…(I think its u) And ofcourse all the pictures help 🙂
Thank you Liya. What a great complement! You are so nice. Yes, making pie crust is not as complicated as it seems.
Sounds like a great recipe. I’ve always been partial to a cream cheese dough, since I make so many other goodies with it. I’ll have to try this recipe next time I make a pie.
Thanks Olga. It was a nice little addition to this pie crust. 🙂
This looks great! I’ve only ever made pie crust with butter or oil before, but not with cream cheese. Can’t wait to try it!
I think you’ll love it!! 🙂
is it three or two tablespoons of heavy whipping cream???
Three. Sorry, I fixed the typo. Thanks Masha! 🙂
Sounds wonderful, can’t wait to try this! Thanks for another great recipe.
You are welcome, let me know how it turns out :).