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Cream Cheese Pie Crust
This Cream Cheese Pie Crust has only 5 ingredients, needs no added liquid, and produces a tender, flaky crust.
Course
Dessert
Cuisine
American
Keyword
pie crust
Prep Time
20
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
45
minutes
minutes
Servings
1
9" crust
Author
Natalie Gregory
Ingredients
4
ounces
cream cheese
cold and cubed
1
stick unsalted butter
cold and cubed
1 ½
cups
all purpose flour
2
tablespoons
sugar*
½
teaspoon
table salt
Instructions
Place the flour, sugar, and salt in the bowl of a food processor and pulse a few times to mix.
Add the butter and cream cheese.
Pulse until the dough begins to form a ball.
Place dough on top of a large piece of parchment. Place another piece on top. Roll dough out from center to edge until it is about 14 inches.
Transfer the dough to a 9 inch pie dish. Fit the dough to the plate by pressing gently around the bottom rim and then up the sides.
Fold the overhang under then crimp the edges to decorate.
Place in the freezer or fridge for 15 minutes while oven is preheating.
Preheat oven to 350 degrees.
Place another piece of parchment on top - reuse the one for rolling - and fill with pie weights or dried beans.
Bake for 25 minutes.
Notes
*For savory pies you can omit sugar.