Homemade Cream Cheese Pie Pastry (Double Crust or Single)
This easy cream cheese pie pastry makes a rich crust for a sweet or savory pie. This recipe makes enough for a double crust pie.
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.
❤️ Why You’ll Love This Cream Cheese Pie Pastry
Rich and tender. Cream cheese adds flavor and makes the crust extra soft and flaky.
Versatile. Works for sweet fruit pies or savory quiches and pot pies.
Make-ahead friendly. You can freeze one pastry disk for another day.
Beautiful finish. An optional egg wash gives the crust a bakery-worthy look.
How to Make a Cream Cheese Pie Crust
- Beat the butter and cream cheese until smooth and creamy, then mix in the heavy cream.
- Add the flour, sugar (if using for a sweet pie), and salt, and mix just until the dough starts to come together.
- Turn the dough onto a floured surface, knead lightly, then divide it into two disks.
- Wrap each disk and refrigerate for 30 minutes. You can freeze one if you don’t need a top crust.
- Roll out the first disk to line your pie plate, fill it, then roll out the second disk for the top crust.
- Seal and crimp the edges, brush with an egg wash, and cut a few vents before baking.
Recipe Variations
- Add herbs. For savory pies, mix fresh thyme, rosemary, or parsley into the dough.
- Make it sweeter. Add an extra tablespoon of sugar for dessert pies.
- Try whole wheat. Substitute up to 1/3 of the flour with whole wheat for a heartier crust.
- Sprinkle the top. Before baking, sprinkle the egg wash with cinnamon sugar for a sweet touch.
- Make mini pies. Divide the dough into smaller portions for handheld pies or tarts.
- Freeze for later. Freeze-wrapped pastry disks can be stored for up to 3 months—thaw overnight in the refrigerator before use.
Serving Suggestions
- Use for fruit pies, such as apple, peach, or cherry.
- Pair it with savory fillings like chicken pot pie or quiche.
- Make ahead and freeze one disk so you always have pie dough ready.
- Roll it thinner for galettes or rustic tarts.
- Try it for mini hand pies or turnovers for an easy treat.
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)
A tender, buttery cream cheese pie pastry that’s easy to make and versatile for sweet or savory pies. Makes enough for a double crust, or freeze one half for later.
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Pies, Pastry
Ingredients
Pastry
- 1 1/2 sticks unsalted butter, 6 ounces, room temperature
- 6 ounces cream cheese, room temperature
- 4 tablespoons heavy cream
- 2 1/2 cups all-purpose flour, 11 ounces
- 1 tablespoon granulated sugar, for a sweet pie
- 3/4 teaspoon salt
Optional Egg Wash
- 1 egg yolk
- 1 tablespoon water
Instructions
- Prepare the pastry.
• 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. - Chill the pastry.
• 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. 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. - Finish with an egg wash.
• 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. - Bake the pie.
• Bake a double-crust pie, such as apple, for about 55 to 60 minutes, or until the crust is golden brown and the filling is cooked through. Or follow the directions for your particular pie recipe.
• Begin checking the pie after 30 to 40 minutes for overbrowning. Use a pie shield to protect the edge, if necessary.
Nutrition
- Serving Size:
- Calories: 387
- Sugar: 2.6 g
- Sodium: 288.9 mg
- Fat: 26.2 g
- Carbohydrates: 32.7 g
- Fiber: 1.1 g
- Protein: 5.6 g
