The Perfect Cream Cheese Pie Crust

The Perfect Cream Cheese Pie Crust

17
Carmen 0

"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."
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Ingredients

20 m servings 141 cals
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Original recipe yields 48 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  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.

Reviews

17
  1. 18 Ratings

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Most helpful positive review

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 pe...

Most helpful critical review

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 stu...

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 pe...

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.

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.

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 stu...

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...

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. I...

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

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 c...

I loved this recipe!!! It worked out very well for me... Personally, I am not a fan of the traditional pie crust.. this one has such a better taste to it! If you are wondering how the taste may...