This post may contain affiliate links. Read my disclosure policy. The cream cheese pie crust recipe calls for cream cheese and butter which creates a tender and flaky crust. This is my go-to recipe for pie crust. It bakes beautifully and doesn’t become soggy. It can be used for any kind of pie and also works well for a woven lattice top.
For the Cream Cheese Pie Crust:
makes 2 (9-inch) pie crusts (top & bottom for 1 pie) 2 cups plus 4 Tbsp all-purpose flour *measured correctly 2 tbsp white sugar 1/2 tsp salt 1 1/2 sticks (12 tbsp) COLD, unsalted butter, cut into 1/4″ cubes 6 oz (3/4 package) COLD cream cheese, cut into 1/4″ cubes 3 to 5 Tbsp cold heavy whipping cream *Watch our easy video tutorial on how to measure correctly
How to Make the Perfect Flaky Pie Crust:
In a large bowl, whisk together flour, sugar and salt.
Cut the COLD butter and COLD cream cheese into 1/4-inch pieces. Using a Pastry Blender or a food processor with blade attachment, cut the butter and cream cheese into the flour mixture until it resembles coarse crumbs with pea-sized pieces. Note: you could use a knife, but that would take forever.
Drizzle 3 Tbsp cold heavy cream over the dough and cut into the dough with a spatula, adding more cream as needed until the dough forms moist clumps. I didn’t get much of a drizzle trying to take of picture of this step at the same time. Your drizzle will be better 😉
Divide the dough into 2 pieces, press into flat disks, cover each piece tightly in plastic wrap and refrigerate at least 1 hour. It stores well in the fridge up to 2 days.
Credits: This recipe was modified from the Flaky Cream Cheese Pastry Dough in The All New All Purpose: Joy of Cooking (1997 version) (pg. 864). I think it’s a cookbook that every household should have. It’s an incredible resource on all things food.
