Cream Cheese Pie Crust

by , September 22, 2017
cream cheese pie crust
Photo by Diana Rattray

This cream cheese pie crust is soft and delcious 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.

Related: Coconut Cream Pie
No-Bake Cranberry Cream Pie

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes



  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.
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 it 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.
  • Egg Wash for a 2 Crust Pie
  • Mix an egg yolk with 1 tablespoon of water. Brush lightly over the top crust before cutting slits.
  • Makes 8 servings.


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