Cream Cheese Pie Crust

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?

Looking for more easy pie crusts? We have you covered! Pretzel Pie Crust, Shortbread Crust, Oreo Cookie Crust, Sugar Cookie Crust, Speculoos Cookie Crust, Quiche Crust and of course the classic graham cracker crust.

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!

Why You’ll Love this Easy Cream Cheese Pie Crust

Three 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.

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.

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.

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.

I used to be intimidated by pie crust, but no longer! Now that I have this easy cream cheese pie crust in my line-up I can feel good about throwing a crust together any time, with confidence.

What You Need to Make this Crust

• Cream Cheese – Full fat is preferable for consistency.
• Butter – I prefer to use salted butter and that’s generally what I have on hand.
• 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 slider bar and all the math is done for you! 

How to Soften Cream Cheese

There are so many methods for softening cream cheese! In fact, a few of these hacks might just change your life, so be sure to click through for all the details.

A few shortcuts

• microwave in short increments
• warm water bath
• cutting into cubes

How to Soften Butter

Softening butter isn’t as hard as your microwave might make you think! I’ve got so many easy methods to get softened butter without a melted mess – click through for the details.

• leave it out on the counter (this requires planning ahead, and we all know how that goes!)
• microwave in short increments
• slice it
• use a rolling pin
• create a water bath

How to Make Cream Cheese Pie Crust – Step by Step

1. 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.
2. Form ball and press into a disc. Cover in plastic wrap dusted with flour and refrigerate 30 minutes.
3. Roll out on a floured surface and place in a greased pie dish or divide into tins for individual pies.

Serving Suggestions

Fill it with anything sweet or savory!

• Pot Pies
• Cheese Tarts
• Quiche
• Empanadas
• Pop Tarts
• Slab Pies
• Fruit Pie
• Strawberry Pie

Tips

• You can make this crust with cold butter and cold cream cheese. You’ll just spend more time at the processor or mixer.
• If dough is a little crumbly, add a tablespoon of water until it comes together at the right 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.

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

• Cream Cheese Mints
• Cream Cheese Frosting
• Cream Cheese Glaze
• Cheesecake Cookies
• Cream Cheese Ice Cream
• Marinated Cream Cheese