My Cream Cheese Pie Crust is a delicious twist on the classic all-butter pie crust, with a rich, buttery flavor, delicate flaky layers and a subtle creaminess. The cream cheese does more than add flavor. Its combination of fat, and moisture helps create an extra-tender crust that practically melts in you mouth, while the butter delivers those delicate, crisp golden layers we all love. Made in the food processor, this crust is easy to prepare and versatile enough for everything from juicy fruit pies and creamy custard to savory quiches.
This recipe has been in the making for a year now, I’ve tested it with different types of flour, different amount of cream cheese, different amount of butter, and different liquid options.
My goal was to create a dough that is first easy to make, without the intimidating factor sometimes all-butter pie crust gets. One that bakes sturdy enough to hold fruit filling as well as custards. And of course it has to be tender and so delicious that the filling comes second. I am sharing the results below.
BTW, I learned everything about pie from the one and only, Rose Levy Beranbaum, she explains the process and science beautifully.
The Ingredients and Ratio
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.
- All-purpose flour. Bleach flour is always a great option when baking pies, its weak gluten does not tend to bind very tightly. But after testing both, when it comes to the results, both bleached and unbleached worked pretty much the same. . And yes, you can use regular unbleached flour.
- Cream cheese, and Unsalted butter. Both cold from the refrigerator (Do not use skim cream cheese). Pie crust should be about 66% fat (butter or shortening), and even though Cream cheese is rich in fat, (55-60%) I decided not to cut from the amount of butter because cream-cheese is also rich in protein. It means the crust bakes slightly tighter than the classic pie, even with the increase of fat. To learn more about ratio and baking get a copy of my cookbook Baking Science.
- Sour Cream. I alway use apple cider vinegar in pie crust, because the acidity prevent chewy and tight crust. But, I really wanted the crust to be extra tender, and after testing the recipe with cream and vinegar, then water and vinegar the sour cream gave the most tender texture.
Easy, and Reliable Crust
This is my go to crust recipe because I have been baking it for dozens of times and the results have always been consistence and reliable. I included step-by-step images for a visual cues, and all my tips and tricks that help me get 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).
- 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
Tender & Flaky Cream Cheese Pie Crust (Foolproof!)
Ingredients
- 1/2 Cup (113) Cold cream cheese
- 2 1/4 Cups (280g) All-purpose flour Preferably Bleached
- 1/2 teaspoon Salt
- 1/4 teaspoon Baking powder
- 3/4 Cup (170g) Unsalted butter, cold and cut into 1/2-inch pieces
- 3 Tablespoons Cold sour cream
Instructions
- This recipe makes for one double crust 9-inch pie. For a single 9-inch pie crust, cut the recipe in half.
- Cut the cream cheese (113g) into 1/2 inch pieces, then toss them in a medium bowl with two tablespoons of the flour (15g).
- In a bowl of a food processor, add the rest of the flour (265g), salt (1/2 teaspoon), baking powder (1/4 teaspoon) and process for 5 seconds.
- Add the butter and process for 5-8 seconds, each pulse for 2 seconds, until the butter is about the size of large peas.
- Add the cream cheese and any flour residues, then pulse 8 times, each 2 seconds.
- Remove the lid and dot with the sour cream, and 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 1-2 teaspoons of sour cream.
- 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.For lattice pie: divide the dough for two equal parts. For a double pie crust, divide the dough into 2/3 and 1/3 (the smaller amount is for the top crust).
- Make it up to to 3 days ahead and refrigerate or freeze it for up to 3 weeks.
- 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).
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