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.
going to try the recipe, but need to double. I do not see the “yeild bar” anywhere!
Sorry Susan, I recently changed my recipe cards based on user feedback – click the 2x or 3x to double or triple. Enjoy!
This recipe sounds so good but I have a question regarding the instructions.
In the “above” comments it reads how to soften butter so it seems we are supposed to use softened butter as well as softened cream cheese.
BUT-in the “ingredients list” it calls for “cold butter”.
So-is it cold butter OR softened butter that is added with the softened cream cheese?
Looking forward to trying this recipe!
Thank you!
Hi Tina!
I can see how that could be confusing! We’ve updated the recipe card to indicate cold butter and room temperature cream cheese.
I hope that helps – thanks so much for your question.
Enjoy,
Julie
I haven’t made yet, but this looks amazing. I want to make a crostata, where you roll it out and fold it on the edges, melted butter around and sprinkled with turbinado sugar. Will this work for that. The ingredients are literally some of my favorite foods.
Yes, enjoy!
Dear Lord, this crust is delicious. I love everything about it! Just tasted it with strawberry rhubarb filling. Put a little salt in it for a quiche. Thank you so much!!
Ha! I’m so glad you love it! Thank you, Cindy! I hope you try more of my easy recipes.
The absolute best tasting and easiest pie crust I’ve ever made. I roll it out between two sheets of waxed or parchment paper…..peels off easily to insert into a pan or makes a wonderful gallette.
Thank you, Patricia! I hope you try more of my easy recipes. The pretzel crust is sooooo good!
How thick would you roll out for Gallette/Crostata. Round wise.
Really anxious to try this! Glad to see you also use salted butter. It ups the flavor for me.
Hi Becky!
I can’t wait to hear what you think. I hope you have a wonderful week!
Julie