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.)! Make this Easy Cream Cheese Pie Crust for Thanksgiving or Christmas!
Easy Cream Cheese Pie Crust
Prep Time
1 hr
Chill Time
30 mins
Total Time
1 hr
 

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.)! 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.