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This cream cheese pie pastry is one of those versatile recipes you’ll turn to again and again. Cream cheese and butter create a rich, tender dough that bakes up beautifully for both sweet and savory pies.
The recipe makes enough for a double crust, perfect for fruit pies like apple or peach. If you only need a single crust, simply freeze the second disk for later—it keeps beautifully. Finish your pie with an optional egg wash for a glossy, golden top crust.
What You’ll Like About This Dish
Tender and flaky. Cream cheese helps create a soft, delicate texture.
Easy to handle. The dough rolls easily and resists cracking or tearing.
Versatile. Suitable for sweet pies, savory pies, and make-ahead baking.
Freezer-friendly. Make both crusts now and freeze one for later.
Ingredient Notes
- Butter: Use unsalted butter for best flavor. Slightly softened butter blends smoothly.
- Cream cheese: Adds richness and keeps the pastry tender.
- Heavy cream: Provides moisture and helps bring the dough together.
- All-purpose flour: Gives the pastry structure; measure accurately.
- Sugar (optional): Add only for sweet pies.
- Salt: Enhances and balances the flavors.
- Egg wash: Gives a glossy finish to a double-crust pie.
Steps to Make Cream Cheese Pie Pastry
- Beat the butter and cream cheese together until smooth.
- Add the heavy cream and continue mixing until blended.
- Add the flour, sugar if using, and salt, mixing just until the dough starts to form.
- Turn the dough onto a floured surface, gather it together, and divide into two disks.
- Wrap each disk and refrigerate until firm.
- Roll out one disk for the bottom crust and place it in the pie plate.
- Fill the pie, roll out the second disk, and place it over the top.
- Brush with egg wash, cut vents, and bake according to your recipe.
Tips
- Chill the dough long enough to make rolling easier and help prevent shrinking.
- Flour the work surface well to avoid sticking.
- Trim the bottom crust neatly before folding and crimping.
- Use a pie shield if the crust browns too quickly.
Recipe Variations
- Sweet crust. Add sugar for fruit pies such as apple, blueberry, or peach.
- Savory crust. Omit the sugar for pot pies, quiches, or savory tarts.
- Herbed crust. Add a pinch of dried herbs for savory applications.
- Spiced crust. Add cinnamon or nutmeg for warm dessert flavors.
Serving Suggestions
- Use for classic fruit pies like apple, cherry, peach, or blueberry.
- Try with savory fillings such as quiche, chicken pot pie, or turkey pot pie.
- Bake single-crust pies using one disk and freeze the other for another day.
- Pair with seasonal fillings—this pastry works well year-round.
How to Store Cream Cheese Pie Pastry
Refrigerate. Wrap dough disks tightly and refrigerate for up to 3 days before using.
Freeze? Yes—freeze wrapped pastry disks for up to 3 months. Thaw overnight in the refrigerator before rolling.
To refresh. If the dough is too firm after chilling, let it rest at room temperature for 10–15 minutes before rolling.
Cream Cheese Pie Pastry (Makes 2 Crusts)
Ingredients
Pastry
- ¾ cup unsalted butter, room temperature
- 6 ounces cream cheese, room temperature
- 4 tbsp heavy cream
- 2 ½ cups all-purpose flour
- 1 tbsp granulated sugar (if pie is sweet)
- ¾ tsp salt
Optional Egg Wash
- 1 egg yolk
- 1 tbsp water
- Decorating sugar or cinnamon sugar (optional)
Recommended Equipment
Instructions
- In a mixing bowl, using an electric mixer, beat the butter with the cream cheese until smooth and creamy. Add the heavy cream and beat until smooth. Add the flour, sugar (if using), and salt. Beat on low speed just until the dough begins to hold together. Turn the dough out onto a generously floured surface. Gather the dough into a ball, knead it a few times, and divide it into two uniform pieces.3/4 cup unsalted butter | 6 ounces cream cheese | 4 tbsp heavy cream | 2 1/2 cups all-purpose flour | 1 tbsp granulated sugar (if pie is sweet) | 3/4 tsp salt
- Shape each portion into a flattened disk and wrap in plastic wrap. Refrigerate for 30 minutes. At this point, you can freeze the pie disks for later use. Take one disk out of the refrigerator and roll it out to approximately 12 inches in diameter. Line the pie plate, leaving an overhang of about an inch. Fill the pie shell as desired. Roll out the second disk and fit it over the filling. Seal the top by overlapping the bottom and turning it under, then crimp as desired.
- Combine the egg yolk and water in a bowl; whisk to blend. Brush over the crust. If desired, sprinkle lightly with decorating sugar or a cinnamon sugar blend. With a sharp knife, cut a few vents in the top crust to allow steam to escape.1 egg yolk | 1 tbsp water | Decorating sugar or cinnamon sugar (optional)
- Bake the pie following your recipe instructions. Check your pie after 30–40 minutes of baking. If the edges are browning too quickly, cover them with a pie shield or a strip of foil to prevent burning.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
