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.
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.
Can you bake this empty and then add filling – I usually bake crust empty for 15 minutes before adding a custard type filling.
Hello,
We’ve never tested this cream cheese pie crust for blind baking, (only filled) so the recipe card reflects that.
Enjoy,
Julie
I lost a recipe like this!!
Thanks so much for sharing yours!! It is so easy:)
Hi Julie, I just wanted to say thank you for this recipe! I have some dietary restrictions so I subbed in 1/2 cup solidified coconut oil for the butter and I used white-whole wheat flour. It worked beautifully! I also added 1/2 tsp vanilla extract, a pinch of cinnamon and 2 tsp of maple syrup. This dough was a dream to roll out and press into a tart pan or crimp in a pie pan. The bottom crust stayed crisp and flakey on my pumpkin pie, Berry galette and my apple crumble tart. Tasted delicious! This is a keeper.
I’m so glad you enjoyed! Thanks for sharing your variations! I know that will help others as well.
First time I have been mostly successful at crust making. I used my food processor and the dough seems VERY soft. I put in the refrigerator as directed but still ends up being fall apart soft. BUT it does taste amazing so I am afraid to adjust anything. But my pies are a little wonky because it’s so soft 🤷🏽♀️
Hi! I am wanting to use this crust for a pecan pie for thanksgiving. Do I need to blind-bake the crust? If so, for how long and what temp would you recommend? Thanks!
You do not need to blind bake this crust for non-gooey pies. Enjoy!