Cream Cheese Pie Crust

Fluted or crimped pie crust ready to bake on a marble counter top.
When it comes to pie crust, it’s easy to stick with the traditional version you know and love, which typically involves the debate of whether to use butter or shortening, whether to use water or vodka for ultimate flakiness, or whether to par-bake or put the whole thing in the oven in one go. This one does away with most of those queries. Forget butter or shortening and instead use this: cream cheese.

Pie Dough
While sometimes thought of more as a savory ingredient – though you know perfectly well that that doesn’t stop us from putting it in tons of our desserts – cream cheese is a great choice here because it keeps your crust from tasting dry and it adds the slightest tang that complements just about any pie you end up making, sweet or savory!

That’s right, whether it’s a peach pie, yummm, or a classic quiche lorraine, it’s great to have a crust you can use regardless of the filling that’s going into it. This is a no-fail crust that will have you hooked in no time, so let go of any of the hang-ups you’ve run into the past and see if this doesn’t just win you over the first time you make it.

Cream Cheese Crust

20 minutes active; 1 hour inactive to prepare serves 10


  • 1 (8 oz.) package cream cheese, softened
  • 3/4 cup (1 1/2 sticks) European-style butter, softened
  • 3 tablespoons heavy cream
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt


  1. Place cream cheese and butter in food processor and pulse for 10 seconds, then pour in cream and pulse for 20-30 seconds, or until fluffy.
  2. Scrape down sides and add in flour and salt, then pulse again until mixture comes together and starts pulling away from the food processor. If necessary, add 1-2 more teaspoons heavy cream until dough comes together.
  3. Transfer dough to a lightly floured surface and knead gently until smooth, then divide dough in half.
  4. Shape halves into discs and wrap both tightly in plastic wrap, then refrigerate for at least 1 hour before using.
  5. Remove from fridge, roll out to 1/4-inch thickness (on a floured surface, if still a little sticky) and transfer to pie plate.
  6. To bake: preheat oven to 375º F and par-bake, using pie weights, for 11 minutes, then remove weights and bake until golden brown. Or, if filling immediately, bake for 45-50 minutes, covering edges with foil to prevent crust from burning.

Recipe adapted from Sippity Sup

Whizzco for LPE