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 Amazing Crusts?
Cream Cheese Pie 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!
What you’ll love about this recipe…
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!
Tools to Use
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
We’ve never tested this recipe for blind baking, only filled, so the steps in the recipe card showcase only filled crust instructions.
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
Cream Cheese Pie Crust
Ingredients
- 4 ounces cream cheese softened
- ½ cup butter (salted, cold, sliced)
- 1 cup all-purpose 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.
Julie’s Tips
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.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Very good recipes
Put a coconut cream pie in it and it disappeared in about 2 mins. Everyone love it. Will make this crust again. Thanks!
Hi Mary!
That sounds absolutely delicious, I love to hear it!
Thanks for sharing,
Julie
Besides being a great easy recipe for cream cheese pie crust, this is the first time I have seen anyone make it so easy to double or triple the recipe, genius! I always hate doing that, sometimes your head gets so jumbled around the holidays that you even question yourself if you measured correctly. Thank you so much for a great AND EASY recipe.
Thank you, Trudy! I am glad you found that helpful! I couldn’t agree more! Thanks for taking the time to rate the recipe!
Hi! Do you think I could use gluten free flour to make this cream cheese crust? It looks delicious, thanks!!
I think Bob’s Red Mill would be a good substitute, but I haven’t tested it. Enjoy!
Is it me, or is there no baking time listed?
Hi Mary! There is not – bake filled as instructed for your pie, tart, etc.
Baking instructions for a prebaked crust for nobake pies.
Can this recipe be used before adding a filling and after adding a filling?
This is an easy, tasty pie crust recipe. It should be noted tho that this recipe makes ONE CRUST ONLY and needs to be doubled if you are making a double crust pie. Critical info.
Hi Karen!
Thanks so much for your comment- I will be sure to note that in the recipe! Have a beautiful week!
Julie
OMG! This is the best recipe. I even made a savory pie crust using chive & onion cream cheese with garlic butter to make the crust for pot pie. My family loved it. Thank you for thus.
Thanks for sharing, Samantha! It brings me so much joy to hear others enjoying my easy recipes. That sounds absolutely amazing – I’m going to have to make that this winter.
Savoury. That sounds delicious I’m going to try this!!!!
Hare long considered, since I love it for Tassies; just unsure of temp. to bake, length of time, and do I need to use beans/weights to avoid shrinkage? Thanks!
Hi Shirley,
We’ve never tested this cream cheese pie crust for blind baking, (only filled) so the recipe card reflects that.
Enjoy,
Julie