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Flaky Cream Cheese Pie Crust Recipe

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).

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

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

Instructions

    Cup of Yum
  1. In a large bowl, whisk together flour, sugar and salt.
  2. 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.
  3. 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.
  4. 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.