FREE BONUS: 5 Secrets to Be a Better Cook!

Home > Dessert > Pie, Crumble > Flaky Cream Cheese Pie Crust Recipe

Flaky Cream Cheese Pie Crust Recipe

This flaky cream cheese Pie Crust 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.

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

Flaky Cream Cheese Pie Crust

How to Make the Perfect Flaky Pie Crust:

1. In a large bowl, whisk together flour, sugar and salt.

Flaky Cream Cheese Pie Crust-1

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.

Flaky Cream Cheese Pie Crust-2

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 😉

Flaky Cream Cheese Pie Crust-3

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.

This flaky cream cheese Pie Crust 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.

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

4.64 from 19 votes
Prep Time: 20 minutes
Total Time: 20 minutes
This flaky cream cheese Pie Crust 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.
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).
Author: Natasha of NatashasKitchen.com
Skill Level: Easy

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

  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.

  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.

Final Final Picmonkey Hashtag banner

FREE BONUS: 5 Secrets to Be a Better Cook!

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Olga
    September 2, 2019

    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? Reply

    • Natashas Kitchen
      September 3, 2019

      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. Reply

    • Olga
      September 17, 2019

      Hello natasha.
      Yes,it did. Thanks so much,& thanks so much for sharing this recipe with us. Reply

      • Natashas Kitchen
        September 17, 2019

        You’re welcome! Reply

  • Ellie Rasmussen
    December 3, 2018

    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! Reply

    • Natasha
      December 3, 2018

      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. Reply

  • David Brumley
    November 21, 2018

    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! Reply

    • Natasha
      November 21, 2018

      Thank you for sharing David! I’m so glad you love this recipe! Hope you have a wonderful Thanksgiving!! Reply

  • Valetta
    November 20, 2018

    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? Reply

    • Natasha
      November 21, 2018

      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. Reply

  • Sarah
    November 10, 2018

    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:) Reply

    • Natashas Kitchen
      November 10, 2018

      I haven’t tries this recipe with either one of those Sarah. If you experiment I would love to know how it worked out! Reply

  • Lucy leonard
    August 28, 2018

    I m making peach pie today will this recipe be ok Reply

    • Natasha
      August 28, 2018

      Hi Lucy, yes that will be fine. I hope you love the recipe 🙂 Reply

  • Mary Lou
    August 4, 2018

    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 Reply

    • Natashas Kitchen
      August 4, 2018

      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! Reply

      • Tess
        November 21, 2018

        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. Reply

        • Natashas Kitchen
          November 21, 2018

          oh that’s so great! Thank you so much for sharing that with me. Reply

  • Annabelle
    July 4, 2018

    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! Reply

    • Natashas Kitchen
      July 5, 2018

      Hi Annabelle! I’m so happy to hear it worked out well for you! Thank you for the great review! Reply

  • April 17, 2018

    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. Reply

    • Natasha
      natashaskitchen
      April 19, 2018

      Thank you so much for pointing that out!! I updated the recipe 🙂 Reply

  • Anya
    November 27, 2017

    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! Reply

    • Natasha's Kitchen
      November 28, 2017

      You’re welcome Anya! I’m glad to hear how much you enjoy the recipe! Thanks for sharing your fantastic review! Reply

  • Holly
    November 22, 2017

    What temperature and for how long should the pie shells bake? Reply

    • Natasha
      natashaskitchen
      November 22, 2017

      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! 🙂 Reply

  • Angela
    November 15, 2017

    I was wondering if you could make this and freeze it in the pie shells? Reply

    • Natasha
      natashaskitchen
      November 16, 2017

      Hi Angela, I haven’t tried that, but I think it would work to freeze it. Reply

  • Alecia Milton
    November 14, 2017

    Hello Natasha

    Will this crust work with both peach cobbler and pecan pie? Reply

    • Natasha
      natashaskitchen
      November 15, 2017

      Hi Alecia, I think those should both work well 🙂 Reply

  • Marilyn Reesor
    September 25, 2017

    Why use unsalted butter? Reply

    • Natasha
      natashaskitchen
      September 25, 2017

      Hi Marilyn, I use unsalted butter in nearly every one of my recipes so I can control the amount of salt in the recipe. Reply

  • Lilly
    September 1, 2017

    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! Reply

    • Natasha
      natashaskitchen
      September 1, 2017

      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 🙂 Reply

  • Jana
    July 9, 2017

    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!) Reply

    • Natasha's Kitchen
      July 10, 2017

      LOL! Well, I am glad you love the recipe Jana! Thanks for sharing your exciting review 😀 Reply

  • Donna
    June 30, 2017

    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?? Reply

    • Natasha
      natashaskitchen
      June 30, 2017

      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! Reply

  • Sveta
    June 7, 2017

    I don’t have cream cheese, will it affect the recipe if I omit that? Reply

    • Natasha
      natashaskitchen
      June 7, 2017

      Hi Sveta, you will have to swap it out for something different. I don’t think the recipe would work properly without it… Reply

  • Alexis
    April 18, 2017

    Can I refrigerate this for 3 days? Reply

    • Natasha
      natashaskitchen
      April 18, 2017

      Hi Alexis, I think it works best if its refrigerated up to 2 days. You might be able to stretch it to 3 days. Reply

  • Sasha K
    April 15, 2017

    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! Reply

    • Natasha's Kitchen
      April 15, 2017

      I’m happy to hear that Sasha! Thanks for sharing your wonderful review! Reply

  • Carolyn Zach
    December 10, 2016

    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 Reply

    • Natasha
      natashaskitchen
      December 10, 2016

      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! 🙂 Reply

  • Stephanie O
    December 6, 2016

    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! Reply

    • Natasha
      natashaskitchen
      December 6, 2016

      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!! 🙂 Reply

      • Stephanie O
        December 7, 2016

        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!!! Reply

        • Natasha
          natashaskitchen
          December 7, 2016

          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! Reply

          • Stephanie O
            December 10, 2016

            (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

  • Christina
    November 23, 2016

    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?!! Reply

    • Natasha
      natashaskitchen
      November 23, 2016

      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! Reply

  • Katerina
    November 19, 2016

    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? Reply

    • Natasha
      natashaskitchen
      November 21, 2016

      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. Reply

  • Karen
    March 7, 2016

    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. Reply

    • Natasha
      natashaskitchen
      March 7, 2016

      Karen, thank you for the nice review on the pie crust and for the tip as well 😀. Reply

  • Maria kelly
    March 1, 2016

    What exactly is the cream cheese you use? In England cream cheese is spreadable, you can’t cut it into chunks.
    Thanks. x Reply

    • Natasha
      natashaskitchen
      March 1, 2016

      Hi Maria, that is interesting. I don’t know if this helps but our cream cheese is also referred to as: Neufchâtel cheese. Reply

      • Maria
        March 2, 2016

        That’s great, thanks for the info. I can buy that at Sainsbury’s. x Reply

  • JoAnn Pohorsky
    February 7, 2016

    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, Reply

    • Natasha
      natashaskitchen
      February 7, 2016

      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. Reply

  • Dave
    November 15, 2015

    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. Reply

    • Natasha
      natashaskitchen
      November 15, 2015

      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. 🙂 Reply

      • Dave
        March 2, 2016

        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! Reply

        • Natasha
          natashaskitchen
          March 2, 2016

          That’s a great tip! Thanks Dave 🙂 Reply

  • Nina
    November 10, 2015

    What would be good to use instead of heavy whip cream in this pie crust? How about sour cream? Reply

    • Natasha
      natashaskitchen
      November 11, 2015

      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. Reply

  • Season
    October 25, 2015

    There isn’t baking instructions temp? Time? Reply

    • Natasha
      natashaskitchen
      October 25, 2015

      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 :). Reply

      • alex
        November 26, 2015

        still, a link to a recipe that uses this crust would be very helpful for apple cake types and some custards. Reply

  • Donna
    September 27, 2015

    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. Reply

    • Natasha
      natashaskitchen
      September 27, 2015

      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. Reply

  • Ashley
    June 13, 2015

    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? Reply

    • Natasha
      natashaskitchen
      June 13, 2015

      I haven’t tried it with milk but I suspect the recipe needs the fat from the cream. Reply

  • Mckenzie
    May 16, 2015

    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 😉 Reply

    • Natasha
      natashaskitchen
      May 16, 2015

      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 🙂 Reply

  • Michelle
    November 26, 2014

    So if i were to make one pie crust I would cut the recipe in half? Reply

    • Natasha
      natashaskitchen
      November 26, 2014

      Yes you could do that. You could also make the full recipe, split it in half and freeze the second half for another day :). Reply

  • Michelle
    November 26, 2014

    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. Reply

    • Natasha
      natashaskitchen
      November 26, 2014

      Thank you so much for sharing the recipe! That all sounds like it would work with this crust. Let me know how it goes! 🙂 Reply

      • Michelle
        November 26, 2014

        How long should I prebake it&what oven temp? Reply

        • Natasha
          natashaskitchen
          November 26, 2014

          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. Reply

  • Michelle
    November 26, 2014

    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 Reply

    • Natasha
      natashaskitchen
      November 26, 2014

      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? Reply

  • Jess
    September 9, 2014

    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. Reply

    • Natasha
      natashaskitchen
      September 9, 2014

      Hi Jess,
      Did the dough seem to dry or too sticky? Reply

  • Lyubov
    May 5, 2014

    This crust is amazing for chicken pot pie.
    So happy I came across it, thanks for sharing it. Reply

    • Natasha
      natashaskitchen
      May 5, 2014

      Ooh brilliant! That’s making me hungry! I love chicken pot pie! Reply

  • Vrinda Khanna
    May 1, 2014

    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 Reply

    • Natasha
      natashaskitchen
      May 2, 2014

      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 🙂 Reply

  • Aliona
    April 21, 2014

    How can i make pie crust without the food processor? Reply

    • Natasha
      natashaskitchen
      April 22, 2014

      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 Reply

      • Aliona
        April 22, 2014

        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? Reply

  • Christy Lane
    November 30, 2013

    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! Reply

    • Natasha
      natashaskitchen
      November 30, 2013

      That’s awesome! Thank you so much for the great review 🙂 Reply

  • Jane
    November 27, 2013

    Does this crust freeze for any length of time? Reply

    • Natasha
      natashaskitchen
      November 27, 2013

      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… Reply

  • Samantha Prokopets
    November 27, 2013

    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? Reply

    • Natasha
      natashaskitchen
      November 27, 2013

      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! Reply

  • October 7, 2013

    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 🙂 Reply

    • Natasha
      natashaskitchen
      October 7, 2013

      Thank you Liya. What a great complement! You are so nice. Yes, making pie crust is not as complicated as it seems. Reply

  • September 6, 2013

    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. Reply

    • Natasha
      natashaskitchen
      September 20, 2013

      Thanks Olga. It was a nice little addition to this pie crust. 🙂 Reply

  • Miriam
    September 3, 2013

    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! Reply

    • Natasha
      natashaskitchen
      September 3, 2013

      I think you’ll love it!! 🙂 Reply

  • Masha L
    September 2, 2013

    is it three or two tablespoons of heavy whipping cream??? Reply

    • Natasha
      natashaskitchen
      September 2, 2013

      Three. Sorry, I fixed the typo. Thanks Masha! 🙂 Reply

  • TrishInFL
    August 31, 2013

    Sounds wonderful, can’t wait to try this! Thanks for another great recipe. Reply

    • Natasha
      natashaskitchen
      August 31, 2013

      You are welcome, let me know how it turns out :). Reply

Add comment/review

Leave a comment

As Featured On

FREE BONUS: 5 Secrets to Be a Better Cook!

5 Secrets to

Be a Better Cook

FREE EMAIL SERIES

Natasha’s favorite tips to unleash your inner chef!

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.