The Perfect Cream Cheese Pie Crust Recipe -
The Perfect Cream Cheese Pie Crust Recipe
  • READY IN 20 mins

The Perfect Cream Cheese Pie Crust

Recipe by  

"This pie crust will not crumble or tear when you try to pick it up. I use it for the holidays. It makes 6 pie crusts, so I make it for Thanksgiving and then freeze what I don't use for Christmas. It can be frozen for up to 6 months."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 pie crusts Change Servings
  • PREP

    20 mins

    20 mins


  1. Cream together the cream cheese, butter, and salt in a large mixing bowl until evenly blended. Mix in the flour until a dough forms; divide into 6 balls. Use immediately or wrap tightly and freeze until needed.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Nov 29, 2010

This is the easiest pie crust dough I have ever made or used. Unlike some of the reviewers, I did not find this sticky at all, it rolled out easily and did not tear readily. I used it for a pecan pie, and the only thing I did do differently was brush the floor of the pie crust with some egg white to make sure the bottom of the crust didn't become soupy after baking. The crust was flaky and cut well. I did use more than a "pinch" of salt (I used approx 1/8 teaspoon for a single crust). This recipe is easy to reduce to 1 crust worth of dough. Next time I plan on adding a little vanilla and 2-3 teaspoons of sugar for a fruit pie. I absolutely love this recipe; it is now my "go to" pie crust recipe! Addendum: I think people may not be mixing this long enough and that's why it seems dry. I cream my butter and cr. cheese and then mix in the flour and salt with my hand mixer and literally beat it for 3-4 mins - it will eventually turn from looking like bread crumbs to doughy in appearance. It's at this point that you should stop and make a ball of dough. It's not the least bit sticky and it's possible to roll it out immediately and not use wax paper - it rolls easily. Don't let the reviews scare you away from this recipe - it's easy and is not sticky if you mix it long enough (and it's still flaky when I bake it). Good luck!

Most Helpful Critical Review
Sep 24, 2009

I really don't like giving bad reviews, but I followed this recipe to the letter, and this dough was very sticky and I found it impossible to roll it out. No matter how much flour I used, it stuck to the counter and to my rolling pin. I tried adding a little more flour, to the dough, but that only made it tear easily. I tried chilling it, and it got crumbly. I was disappointed. Perhaps others will have better luck than I did, but I won't be trying this again.


18 Ratings

Nov 30, 2009

If you're having trouble rolling your dough on flour, place your mixture between two sheets of wax paper and roll. Take off one side of the wax paper and place the rolled dough in your pie pan.

Aug 18, 2009

This makes a lovely flaky crust and the amount is perfect for 8 inch pie crusts, but if you do 9 inch crusts you are going to have to divide the dough differently.

Feb 16, 2010

For the people who are having issues roling out the pie crust - I've tried this sort of recipe before and it was a pat in the pan type of pie crust. Don't try to roll it out, just put it in the pie pan and pat it out using your fingertips.

Jun 24, 2010

This crust was so yummy, and flaky. I used it for an egg pie I found on this site. I only needed one crust, so I lessened the ingredients to 2oz cream cheese, 1/2 c butter and 1 1/2c flour. It was very dry and not holding together well, so I added a little milk. I took the advice of another reviewer and didn't try to roll the dough out, instead I just pressed it into the pan. It turned out perfect! My ten year old actually ate the crust before the filling!

Jul 15, 2010

Very good crust, I think it needs to be saltier, add more salt

Sep 27, 2010

Far from perfect. As other reviewers said, needs much more salt. Also, this just completely falls apart and is impossible to roll out, even with your roller and board well floured! Yes, you can press it into your pie plate BUT that does NOT WORK WELL when you need to put the top piece of your pie on. I hope it tastes better than it was to make. Never again. There are too many easy ones to make with pretty much the same ingredients and that is what I will make from now on.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 141 kcal
  • 7%
  • Carbohydrates
  • 12.1 g
  • 4%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 9.5 g
  • 15%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 77 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Chef John's Cream Cheese Frosting

See how to make an easy cream cheese frosting.

Cream Cheese Frosting II

See how to make the best cream-cheese frosting for cakes, cookies, and breads.

Cream Cheese Penguins

These adorable cream cheese penguins go beyond cute.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States