Flaky Cream Cheese Pie Crust Recipe

Name: Flaky Cream Cheese Pie Crust Recipe
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 2 cups plus 4 Tbsp all-purpose flour; 2 Tbsp granulated sugar; 1/2 tsp salt; 1 1/2 sticks; 6 oz 3/4 package COLD cream cheese, cut into 1/4" cubes; 3 Tbsp to 5 Tbsp cold heavy whipping cream

User Reviews

4.9

228 reviews

Excellent

Prep Time
20 mins
Total Time
20 mins
Course
Dessert
Cuisine
American

Flaky Cream Cheese Pie Crust Recipe

Colin Brown

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The recipe calls for cream cheese and butter which creates a tender and flaky pie 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. 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).

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Ingredients

2 cups plus 4 Tbsp all-purpose flour
2 Tbsp granulated 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 Tbsp to 5 Tbsp cold heavy whipping cream

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Instructions

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.
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.