Last updated on November 12th, 2025.
If you’re a pie lover or an avid baker, try the indulgent and flaky Cream Cheese Pie Crust! This fun twist on the traditional pie crust adds a creamy richness and a slight tanginess to your favorite pie recipes.
In this blog post, we’ll dive into what makes this pie crust recipe pie crust so unique, the simple ingredients and tools you’ll need, and a visual step-by-step guide on how to make it. Get ready to take your pies to the next level with this delicious crust!
What is Cream Cheese Pie Crust, and Why Should You Bake It?
Cream cheese crust is a variation of the classic all-butter pie crust that incorporates cream cheese into the dough. The addition of cream cheese enhances the texture and flavor, making a more tender, buttery crust with a subtle tanginess. This crust pairs exceptionally well with sweet and savory fillings, making it a versatile option for baking. Whether you’re making a fruit pie, custard pies, or savory quiches, this recipe will elevate your culinary creations.
I learned everything about pie from the one and only, Rose Levy Beranbaum, she explains the process and science beautifully.
Ingredients
You can find the complete recipe including the measurements in the recipe card at the bottom of this post. Here is a quick recap to the key ingredients and substitutions when possible.
- Bleached all-purpose flour. Bleach flour is always a great option when baking pies; its weak gluten does not tend to bind very tightly. And yes, you can use regular unbleached flour.
- Cold Cream cheese, cut into 1-inch cubes. Do not use skim cream cheese. Cream cheese works best for this pie crust recipe because of its texture and tanginess. It is very rich in fat (55-60%) and the rest is liquid. That means we will use less butter and less water.
- Unsalted cold butter, cubed. You can use salted butter, but note that different brands add different amounts of salt, and also cream cheese is pretty salty, so the best way to control the flavor is by using unsalted butter.
- Apple cider vinegar. Apple cider is the one vinegar that provides all the benefits of acids in baking (disturbs gluten formation), but because of the way it is processed it is less “punchy” then other cooking vinegar.
Make It
I created this recipe using the pie crust ratio (to learn more get a copy of my cookbook Baking Science) and all the tips and tricks I learned from Rose and through out the years. Below is a step-by-step instructions, including notes for best results:
- Freeze the flour for about 30 minutes, it helps minimizing the formation of gluten. (I have a large bag with flour in my freezer at all times, you never know when the urge to bake pie might hit).
- Cold ingredients is key for this recipe, and the best way to make sure the crust will be tender and not chewy.
- If you want, you can skip the plastic wrap part and use your hand to press the dough from the sides and the top. Do not knead, only press even if it feels like it does not come together.
- If you feel that the dough is dry and does not come together, use a spay bottle, filled with very cold water to spray the top of the dough. 1-2 clicks, do not over hydrate.
Uses for Cream Cheese Crust
This cream cheese crust opens up possibilities for your baking endeavors. Here are some delicious ideas:
- Classic Fruit Pies: Apple pie, cherry Galette, blueberry pie, or Fruit Galette with a cream cheese crust will make your taste buds sing.
- Creamy Custard Pies: Lemon meringue, coconut cream, or pumpkin pie.
- Savory pies and Quiches: Spinach and feta, bacon and cheddar, or mushroom quiches will be divine with the cream cheese crust.
- Hand Pies: like these Cherry hand pies or these Mini Apple Galettes
Storing
You can prepare the cream cheese crust and refrigerate it for up to 3 days or freeze it for up to 3 months. Wrap the dough tightly in plastic wrap or place it in an airtight container to prevent it from drying out or absorbing odors from the fridge.
Cream Cheese Pie Crust Recipe
Ingredients
- 2 1/3 Cups (240g) Bleached all-purpose flour
- 1/4 teaspoon Salt
- 1/8 teaspoon Baking powder
- 1/2 Cup (113g) Cold cream cheese, cut into 1-inch pieces
- 10 Tablespoons (140g) Unsalted butter, cold and cut into 1/2-inch pieces
- 2 teaspoons Apple Cider Vinegar
- 1 1/2 – 2 Tablespoons (20-30ml) Ice warter
Instructions
- In a bowl of a food processor, add the flour, salt, baking powder and the cream cheese and process for 5-8 seconds.
- Add the butter and pule for 8 times, 2 seconds each pulse.
- Remove the lid and sprinkle over the mixture the apple cider vinegar and ice water.
- Pulse for again for about 8-10 times, each 2 seconds. Test the dough by pressing a small amount in the palm of your hand. If it comes together, it is ready. If it is still very dry and crumbles, pulse in another 1-1 1/2 ice water.
- Place the mixture over a large piece of plastic wrap, then press it into a ball while holding the ends of the wrap.
- Divide the dough into two, wrap each part with plastic wrap, shape it into discs, and refrigerate for a minimum of 60 minutes or up to three days.
Notes
- This recipe yields a double 9″ pie crust that can be cut in half.
- Store the unbaked crust in the refrigerator for up to 3 days, or freeze for up to 3 months.
- Follow the recipe instruction for the assembling and baking temperature and time.
- To bake pie crust treats, roll the crust over a lightly floured surface into 1/8-inch thickness, cut using a cookie cutter, brush with egg, and bake the crust for 12-15 minutes at 425F (220C).
- Make sure the ingredients are cold before making the dough.
This recipe looks amazing! Since I’m celiac, I’m going to make a gluten-free version. I’ll let you know how it turns out.
Thanks.
Thank you Sally! Looking forward to your feedback
Hi Dee. I’m just about to make your recipe for cream cheese pie crust and was looking over the instructions before I started. I noticed that on step number 4 it said to Add the cold cream cheese and pulse for five minutes. That didn’t seem right to me, so I looked back at your step-by-step instructions and it said to pulse the cream cheese 5 times. Which I believe is what you meant. Just a FYI.
Love everything you do. Keep up the good work!
Yes, 5 pulses it is! thanks!
Hi Dee,
In your recipe it notes under Prepare the ingredients
“Measure the flour, salt, and baking powder into an airtight container or a plastic bag, mix to blend, then place in the freezer for about 30 seconds
However in your instructions it notes 30 minutes. Which is the correct one please. Thank you