Cream Cheese Pie 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.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Pies
- Cuisine: American
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- Fill the crust and bake following your pie recipe.
Find it online: https://classic-recipes.com/cream-cheese-crust/