Cream Cheese Pie Crust (Single Crust)

This cream cheese pie crust is soft and delicious and the recipe can be doubled for a 2-crust pie. I’ve included instructions for partially or fully baking the pie crust without a filling.

How To Blind Bake a Pie Crust

• To blind bake the crust, heat the oven to 400 F. Line the prepared pie crust with a 15-inch sheet of parchment paper or foil (leave some overhang so it will be easy to remove the weights later) and fill the pie with pie weights or dry beans. The weights will keep the pie shell from bubbling up as it bakes without a filling.
• Bake the pie with the weights for about 15 minutes and then remove the pie weights and paper or foil. Reduce the oven temperature to 375 F.
• For a partially baked pie, bake for about 8 minutes longer, or until just lightly browned. For a fully baked pie crust, bake it for 15 to 18 minutes, or until golden brown.

Cream Cheese Pie Crust

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This cream cheese pie crust is soft and delicious, and the recipe can be doubled for a 2-crust pie. I’ve included instructions for partially or fully baking the pie crust without a filling.

• Author: Diana Rattray
• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: 8 servings 1x
• Category: Pies
• Cuisine: American

Ingredients

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• 6 tablespoons unsalted butter, 3 ounces, room temperature
• 3 ounces cream cheese, room temperature
• 2 tablespoons heavy cream
• 1 1/4 cups all-purpose flour, 5 3/4 ounces, plus more for rolling
• 2 teaspoons granulated sugar
• 1/4 teaspoon salt

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Instructions

1. In a mixing bowl with an electric mixer, beat the butter and the cream cheese until well blended. Add the cream and beat until smooth. Add the flour, sugar, and salt. Beat on low speed just until the dough holds together. If necessary, add extra cream or milk to moisten.
2. Turn the dough out onto a generously floured surface. Gather into a ball and shape it into a disk. Wrap the disk in plastic wrap and refrigerate for about 30 minutes.
3. Roll the chilled dough out on a floured board to a diameter of about 11 inches, or about 2 inches larger than your pie plate.
4. Fill the crust and bake following your pie recipe.