This post may contain affiliate links. Please read our disclosure policy.
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?
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!
I used to be intimidated by pie crust. 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.
Table of Contents
What You Need to Make this Crust
- Cream Cheese – Full fat is preferable for consistency.
- Butter – Salted or unsalted butter, your preference. I tend to use salted butter.
- 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
- 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.
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, 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.
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 Recipes
Did you make this? Rate the recipe and tag me on social @julieblanner!
Cream Cheese Pie Crust
This 3 ingredient pie crust is incredibly easy to make and perfect for sweet and savory pies.
Yield
Ingredients
- 4 ounces cream cheese softened
- ½ cup butter 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
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.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.
Nutrition Information
Calories: 207kcal (10%), Carbohydrates: 13g (4%), Protein: 3g (6%), Fat: 17g (26%), Saturated Fat: 10g (50%), Cholesterol: 46mg (15%), Sodium: 147mg (6%), Potassium: 36mg (1%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 545IU (11%), Calcium: 20mg (2%), Iron: 1mg (6%)
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Pete says
Hey just curious should I blind bake this for a custard pie?
Julie Blanner says
I would! Enjoy!
Ewa says
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.
Julie Blanner says
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!
Amanda says
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!!
Julie Blanner says
Sure! You can add a bit of sugar, too!
Gerbie says
I’m making individual pumpkin, pecan and apple pies for Thanksgiving in small aluminum pans. Will this recipe work? Is this crust flaky?
Julie Blanner says
Yes!!! So simple, so good!
Don says
Do you bake this crust
Julie Blanner says
You bake it with your filling according to your pie or tart instructions, no need to bake prior to.