Flaky Cream Cheese Pie Crust Recipe

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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 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.

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.

Credits: This recipe was modified from the Flaky Cream Cheese Pastry Dough in The All New All Purpose: Joy of Cooking (1997 version) (pg. 864). I think it’s a cookbook that every household should have. It’s an incredible resource on all things food.

Flaky Cream Cheese Pie Crust Recipe

4.91 from 75 votes

Author: Natasha of NatashasKitchen.com

The recipe calls for cream cheese and butter which creates a tender and flaky pie 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. Credits: This recipe was modified from the Flaky Cream Cheese Pastry Dough in The All New All Purpose: Joy of Cooking (1997 version) (pg. 864).

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Prep Time: 20 minutes mins

Total Time: 20 minutes mins

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

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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.

• Full Nutrition Label
• Nutrition Disclosure

Course: Dessert

Cuisine: American

Keyword: Cream Cheese Pie Crust

Skill Level: Easy

Cost to Make: $