Learn how to make the simplest homemade Cream Cheese Crust!
This easy pie crust recipe combines just three ingredients to make a fabulous crust you can use in a wide variety of sweet and savory filling ideas.
Cream Cheese Pie Crust is the easiest way to take your sweet AND savory pies OVER THE TOP!
It is so flavorful, without even being filled – you’ll be tempted to munch on this pie crust alone.
When baked it becomes golden and tender, giving it a beautiful appearance.
Sure, you can purchase pre-made pie crust! We’ve all done it, believe me! But why should you have to buy one, when making your own is so simple and SO good?
I’ve been working on perfecting a recipe for these incredible cheese tarts pictured here… but first, let’s talk about this delicious Cream Cheese Pie Crust!
What you’ll love about this recipe…
- 3 INGREDIENTS – Yes, you read that correctly – just three simple ingredients! What could be easier? Once you know how to make your own pie crust, you’re never going to go back to the refrigerated version at your local grocery.
- EASY – It’s easy to roll out and cuts perfect, every time, making it suitable for all pies large and small! It’s so pliable it doesn’t crumble or tear. It also doesn’t shrink! It maintains it’s volume and looks even prettier after baking.
- MAKE AHEAD – You can make it in bulk and wrap the discs of dough to use at a later date because it’s keeps well frozen up to 6 months. Then you’re in a pinch, you can quickly fill this rich, flaky Cream Cheese Pie Crust for breakfast, brunch, and even dinner.
- FLAVOR – The addition of cream cheese to your pie crust adds a distinctively tart, creamy flavor. It creates an indulgent crust you won’t be able to resist.
Ingredients and Substitutions
- Cream Cheese – Full fat is preferable for consistency. Learn How to Soften Cream Cheese!
- Butter – Salted or unsalted butter, your preference. I tend to use salted butter because I love the balance it adds – your butter should be cold for pie crusts.
- Flour – All purpose flour.
Variations
- Add a pinch of salt for a savory touch.
- Add a pinch of sugar to sweeten the crust for dessert fillings.
NOTE
This recipe creates enough for one pie crust. If you want to make enough for top and bottom of a traditional (covered) pie, please be sure to double the recipe. Just use the yield bar and all the math is done for you!
- Mixer or
- Food Processor
- Measuring Cups + Measuring Spoons
How to Make Cream Cheese Pie Crust – Step by Step
- Combine – In a food processor, medium mixing bowl or stand mixer, combine butter and cream cheese. Gradually add flour and pulse or mix until well combined.
- Chill – Form ball and press into a disc. Cover in plastic wrap dusted with flour and refrigerate 30 minutes.
- Roll – Roll out on a floured surface and place in a greased pie dish or divide into tins for individual pies.
Tips
- You should make this crust with cold butter and room temperature cream cheese.
- If dough is a little crumbly, add a tablespoon of water until you achieve the consistency to roll it out.
Frequently Asked Questions
Can I blind bake this cream cheese pie crust?
We’ve never tested this recipe for blind baking, only filled, so the steps in the recipe card showcase only filled crust instructions.
Can I use gluten free flour to make this cream cheese crust?
I think Bob’s Red Mill would be a good substitute, but I haven’t tested it.
Serving Suggestions
Fill it with anything sweet or savory!
- Pot Pies
- Cheese Tarts
- Quiche
- Empanadas
- Pop Tarts
- Slab Pies
- Fruit Pie
- Strawberry Pie
How to Store
- Refrigerate – Refrigerate covered up to 5 days.
- Freeze – Wrap in plastic wrap and place in a freezer bag. Freeze up to 6 months. Thaw before using.
Curious about freezing your cream cheese recipes? Read more in Can you Freeze Cream Cheese to learn all about what works and what doesn’t!
More Cream Cheese Recipes
Frostings & Glazes
Cream Cheese Glaze
4 mins
Prevent your screen from going dark
- 4 ounces cream cheese softened
- ½ cup butter (salted, cold, sliced)
- 1 cup all-purpose flour
- In a food processor, medium mixing bowl or stand mixer, combine butter and cream cheese. Gradually add flour and pulse or mix until well combined.
- Form ball and press into a disc. Cover in plastic wrap dusted with flour and refrigerate 30 minutes.
- Roll out on a floured surface and place in a greased pie dish or divide into tins for individual pies.
NOTE: This recipe creates enough for one pie crust. If you want to make enough for top and bottom of a traditional (covered) pie, please be sure to double the recipe. Just use the yield bar and all the math is done for you!
Substitutions
- Cream Cheese – Full fat is preferable for consistency.
- Butter – I prefer to use salted butter and that’s generally what I have on hand.
Alternatives
If you don’t have a food processor, you can use a mixer.
Baking
Bake as instructed for pie or tart.
Tips
- You should make this crust with cold butter and room temperature cream cheese.
- If dough is a little crumbly, add a tablespoon of water until you achieve the consistency to roll it out.
To Store
- Refrigerate – Refrigerate covered up to 5 days.
- Freeze – Wrap in plastic wrap and place in a freezer bag. Freeze up to 6 months. Thaw before using.