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. Learn How to Soften Butter here.
- 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!
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 can make this crust with cold butter and cold cream cheese, however it will require more time in the food processor or mixer.
- 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!
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.
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 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.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Hey just curious should I blind bake this for a custard pie?
I would! Enjoy!
Doesn’t get any easier than this. Thanks! This will be my go to. Didn’t use food processor because it was nap time and I didn’t want to wake kiddos. Used a potato masher for and eventually worked by hand.
BEEN THERE! That’s perfect. I’m so glad you enjoyed it. Thanks for taking the time to rate. I hope you try more of my easy recipes!
Hi! Wanting to use this recipe for pecan and pumpkin pies, and wanting to make it just a tad sweeter…do you suggest using unsalted butter instead? How much sugar would you suggest to add? Thank you!!
Sure! You can add a bit of sugar, too!
I’m making individual pumpkin, pecan and apple pies for Thanksgiving in small aluminum pans. Will this recipe work? Is this crust flaky?
Yes!!! So simple, so good!
Do you bake this crust
You bake it with your filling according to your pie or tart instructions, no need to bake prior to.