Cream Cheese Pie Crust

LAST UPDATED: Aug 04, 2020 | PUBLISHED: Jul 20, 2020 | By: Julie Blanner

Learn how to make the simplest homemade cream cheese pie 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.

A scalloped cream cheese pie crust cut out, resting in a muffin tin.

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 have a crust for everything! Pretzel Pie Crust, Shortbread Crust, Oreo Cookie Crust, Sugar Cookie Crust, Speculoos Cookie 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!

A small cheese tart with a cream cheese pie crust on a marble surface.

Why You’ll Love this Easy 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.

A metal tart pan with small cheese tarts with an easy pie crust recipe as the scalloped edges.

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.

I like to give a lot of detail in my recipe posts to guide readers through any questions. If you’re just here for the printable recipe, feel free to click “jump to recipe” right under the title of this post and you’ll head straight there!

A small cheese tart with a cream cheese pie crust on a marble surface.

Cream Cheese Pie Crust Ingredients

  • 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! 

Scalloped cream cheese pie crust cut outs, resting in a muffin tin.

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
Scalloped cream cheese pie crust cut outs, resting in a muffin tin.

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
A metal tart pan with small cheese tarts with a cream cheese pie crust recipe as the scalloped edges.

How to Make Cream Cheese Pie Crust

  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. A food processor filled with the ingredients for a cream cheese pie crust.
  2. Form ball and press into a disc. Cover in plastic wrap dusted with flour and refrigerate 30 minutes. A chunk of easy pie crust on a white marble surface.
  3. Roll out on a floured surface and place in a greased pie dish or divide into tins for individual pies.
A round white scalloped serving platter filled with mini cheese tarts in an easy cream cheese pie crust.

Serving Suggestions for this Cream Cheese Pie Crust Recipe

Fill it with anything sweet or savory!

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.

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More Cream Cheese Recipes

A scalloped cream cheese pie crust cut out, resting in a muffin tin.

Cream Cheese Pie Crust

Julie Blanner
This 3 ingredient pie crust is incredibly easy to make and perfect for sweet and savory pies.
5 from 1 vote
Prep Time 10 mins
Cook Time 0 mins
Refrigerate 30 mins
Total Time 40 mins
Course Brunch, Dessert
Cuisine American
Servings 8
Calories 207 kcal

Ingredients
  

  • 4 ounces cream cheese
  • 1/2 cup butter cold, sliced
  • 1 cup flour

Instructions
 

  • 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.

Notes

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! 

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.

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.

Nutrition

Calories:207kcalCarbohydrates:13gProtein:3gFat:17gSaturated Fat:10gCholesterol:46mgSodium:147mgPotassium:36mgFiber:1gSugar:1gVitamin A:545IUCalcium:20mgIron:1mg
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Disclosure

mini loaves of bread gift wrapped