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Easy Cream Cheese Pie Crust

Pies, Crisps, and Tarts

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Easy Cream Cheese Pie Crust — This easy homemade pie crust is made with both cream cheese and butter, giving it a rich flavor and flaky texture! This homemade pie dough recipe is so simple to make, and it is perfect for any baked pie (pumpkin pie, apple pie, cherry pie, etc.)!

best cream cheese pie crust sitting in an orange pie dish

Make this flaky Cream Cheese Pie Dough for Thanksgiving or Christmas! Plus, a step-by-step video!

cream cheese pie crust rolled out on wax paper

How early is too early to start listening to Christmas music?

I’m asking for a friend…

I mean, from a completely unbiased perspective, November 1st seems like a socially acceptable time to break out the festive stuff.

Oh, you agree with me?? Exxxx-cellent. I’ll be sure to pass that info along to my, ahem, friend. 😉

And of course, what’s more festive than listening to Christmas music whilst making homemade pie dough, such as this Easy Cream Cheese Pie Crust?!

(If you’re not feeling the homemade pie dough yet, Pumpkin Spice Cracker Toffee, Peppermint Oreo Bark, and Chewy Molasses Sugar Cookies would also be a perfect festive accompaniment to the inaugural breaking-out-the-Christmas-music-of-2017…just sayin.’)

unbaked cream cheese pie crust with a crimped edge

Okay, so let’s talk about how to make homemade pie crust (or homemade pie dough).

  • This homemade pie dough recipe comes straight from my aunt, and what’s unique about this recipe is that it calls for both cream cheese and butter, making it a richer, more tender pie crust.
  • This cream cheese pie crust recipe has only 5-ingredients: cream cheese, butter, flour, salt, and cold water. Down below, I have a video detailing the step-by-step process of how to make pie crust.
  • However, homemade pie crust is surprisingly easy.

Pie Dough Ingredients:

  • unsalted butter
  • cream cheese
  • all purpose flour
  • salt
  • cold water

I used to be super intimidated about making pie dough from scratch. Because of this, I have no qualms with pre-made pie dough (like the Pillsbury kind you can find in the refrigerator section). It’s fast, simple, and tastes pretty good.

However, now that I know how easy homemade pie crust is, if I have a few extra minutes to spare, I’m totally all about the homemade stuff. While the pre-made stuff is pretty good, the homemade cream cheese pie crust stuff is really, really good.

cream cheese pie dough ball in flour

So, how do you make this Easy Cream Cheese Pie Crust from scratch?

Let’s break it down a bit here:

  1.  You can use a standing mixer or you can use a dough cutter. A lot of people prefer making pie dough by hand, using a dough cutter; but, I find a standing mixer works just as well while also making the process a little more convenient.
  2. In a bowl, mix flour and salt together. Either by hand (with a dough cutter) or in your standing mixer, add in cold, cubed butter and cream cheese, a little bit at a time. Basically, you just want to work in the butter and cream cheese, a little at a time, until the mixture resembles coarse crumbs.
  3. The next step is to add cold water to the dough. At this point, I like to turn the dough out onto a floured surface and work in the cold water. You only need to add a little bit of water–just enough until the dough comes together. This is why I like adding the cold water to the dough while I’m working it with my hands–I can really feel the dough come together (you don’t want it wet and sticky; but you also don’t want the dough crumbly and falling apart).
  4. Wrap it plastic and allow it to chill 30 minutes before rolling it out on a floured surface.
  5. Lastly, a quick tip on transferring the dough to the pie plate: Using your rolling pin, loosely roll the dough up on the rolling pin, then unroll it over the pie plate. Then, press the dough into the pie plate, remove the excess dough overhang, and crimp the edges.

orange pie plate with unbaked pie crust

Other Recipes to Use This Pie Crust For:

  • Strawberry Rhubarb Pie
  • Homemade Cherry Pie
  • Peach Slab Pie
  • Strawberry Hand Pies

You can use this cream cheese pie crust interchangeably with any other baked pie crust recipe. You can also use this for any cream pies, but like a regular butter crust, you would need to blind bake the crust in the oven. 

cream cheese pie crust rolled out in orange pie plate

 

Ready to fill this bad boy??

best cream cheese pie crust sitting in an orange pie dish
Print
Easy Cream Cheese Pie Crust
Prep Time
1 hr
Chill Time
30 mins
Total Time
1 hr 30 mins
 

This easy homemade pie crust is made with both cream cheese and butter, giving it a rich flavor and flaky texture! This homemade pie dough recipe is so simple to make, and it is perfect for any baked pie. Make this Easy Cream Cheese Pie Crust for Thanksgiving or Christmas! Plus, a step-by-step video.  

Course: Dessert
Cuisine: American
Keyword: easy cream cheese pie crust
Servings: 1 (9") or (10") pie crust
Author: Michelle
Ingredients
  • 1 1/2 cups all purpose flour, plus more for sprinkling/rolling out
  • 1/2 tsp salt
  • 4 oz cream cheese, cold and cubed
  • 1/2 cup butter, cold and cubed
  • 1-3 Tbsp cold water
Instructions
  1. In the bowl of a standing mixer (or in a large bowl with if you are using a pastry cutter), mix flour and salt together.
  2. With your pastry cutter or with the mixer on low, work in the cream cheese and butter, a little at a time, until the dough resembles coarse crumbles.
  3. Turn out the dough onto a lightly floured surface (the dough will be crumbly).
  4. Add 1 Tbsp of cold water to the dough, and work the dough until it begins to form a ball. If the dough is too crumbly, and is not sticking together, add in another Tbsp(s) of water until the dough forms a ball*.
  5. (I like to flatten the dough into a disc, because I find it's easier to roll out--see video/post above for more details.)
  6. Cover the dough in plastic wrap and chill for 30 minutes.
  7. On a floured surface, roll dough into a large circle, about 1/8" thick.
  8. Transfer dough to your pie plate (this recipe will work for both a 9" and 10" pie plate). I transfer the dough by loosely rolling it back around my rolling pin, and unrolling it over the pie plate.
  9. Press the dough into the pie plate, then remove excess dough on the edges of the pie (leaving about 1/4"-1/2" of overhang.
  10. Roll or fold the extra dough underneath itself, so the dough rests on the edge of the dish, and crimp the edges.
  11. Add your pie filling and bake!
Recipe Notes

*See video and post details above for a more in-depth look into the 'how-to' of the recipe.
*I prefer to add the water to the dough after I've turned the dough out onto a floured surface, because I like to work the dough with my hands; however, you can add the water to the dough while it's in the standing mixer, then turn it out and form it into a ball.

 

cream cheese pie crust unbaked collage

Here are some other recipes you might enjoy:

Apple Butter Pumpkin Pie

slice of pumpkin apple butter pie with whipped cream

Apple Cheddar Crumb Pie

apple pie with crumb topping slice with vanilla ice cream

Strawberry Rhubarb Crumb Bars

strawberry rhubarb pie bar with whipped cream

 

 

 

Shared by Michelle

Comments

  1. Jane Emmerich says

    February 11, 2018 at 5:34 pm

    5 stars
    Is it ok to not peel apples for pie. Most vitemans are on the peeling.

    Reply
  2. Abby says

    November 20, 2018 at 3:17 am

    Hi Michelle – If your butter is salted so you still add the salt to the flour in the first step?

    Reply
    • Michelle says

      November 20, 2018 at 1:01 pm

      Hi Abby, if you are using salted butter then I would skip adding in salt with the flour. 🙂

      Reply
  3. Lynne DeFauw says

    June 28, 2019 at 3:11 pm

    Can you double this recipe? I’m making a double crusted pie.

    Reply
    • Michelle says

      July 1, 2019 at 11:57 am

      Yes! Doubling it will definitely be enough for a double crust pie. 😊

      Reply
  4. Rosie DeRosa says

    September 17, 2019 at 9:11 am

    Do you know how many carbs are in this pie crust?

    Reply
    • Michelle says

      September 17, 2019 at 2:25 pm

      Hi Rosie! I do not offer the nutrition info here because I have found that nutrition info can vary depending upon what brands of ingredients are used. When I’m looking up nutrition info for personal reasons, I often use My Fitness Pal. 🙂 Thanks!

      Reply
  5. Autumn says

    March 9, 2020 at 12:05 pm

    I’m new to baking and I am wondering how long this needs to be baked? Does it depend on the filling? I am using a blueberry filling 🙂

    Thanks!

    Reply
    • Michelle says

      March 9, 2020 at 4:22 pm

      Hi Autumn! Yes, it does depend on the pie filling and how long the filling needs to cook. For an apple pie, this crust/pie takes about 55-60 minutes. If you think the blueberry pie filling won’t take as long as apple, you can pre-bake the crust for 10-15 minutes. For this, I would use a fork to poke air holes into the raw crust and then blind bake it either with dried beans or pie weights (this keeps the crust from shrinking). I would put a piece of parchment paper between the crust and the pie weights. 😊 Hopefully that helps!

      Reply

Trackbacks

  1. (Mini) Lemon Blueberry Cream Tarts - A Latte Food says:
    January 3, 2018 at 10:38 pm

    […] 1. Pie Dough (I used pre-made, but you totally opt for homemade! I suggest this Easy Cream Cheese Pie Crust!) […]

    Reply
  2. Homemade Strawberry Rhubarb Pie Recipe - A Latte Food says:
    August 22, 2019 at 12:14 pm

    […] got two go-to pie crust recipes: this Easy Cream Cheese Pie Crust and the all butter pastry crust I’m sharing with you […]

    Reply

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I'm Michelle and this is where you'll witness my baking addiction. I bleed coffee and breathe sugar. Come join me as I journey through life one recipe at a time! READ MORE
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