Cream cheese pie crust. Easy homemade flaky pie crust made with cream cheese and simple ingredients.
Store bought pie crusts are great for an easy dinner and when maybe, perhaps, if you’re running short on time.
But homemade pie crusts are easy to make and only take a few simple pantry ingredients. So if you haven’t tried making your own yet, this recipe is for you.
Bonus points too because this isn’t just any pie crust. We’re making cream cheese pie crust.
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Buttery flaky crust is always a delicious classic, but this time we are adding cream cheese for a rich flavor that pairs great with my homemade turkey pot pie.
CREAM CHEESE PIE CRUST
Ingredients
- 1 1/4 cup flour
- 1 TBS sugar
- 1/2 tsp. salt
- 1/2 cup cold butter
- 4 oz. cream cheese
- 4 TBS cold water
Makes two 9 inch pie crusts.
Combine dry ingredients
In a large bowl combine 1 1/4 cup flour, 1 TBS sugar and 1/2 tsp. salt. Mix
Using either a pastry cutter, fork or food processor, cut in butter and cream cheese.
Pulse just until it resembles course crumps.
Add 4 TBS cold water, one at a time.
Combine just until dough pulls away from the sides.
Remove from food processor (or bowl) and divide into two dough balls.
Flour a sheet of wax paper and roll into 9 inch round crust. Set aside.
Roll second dough into 9 inch round crust.
Place between wax papers and allow to chill 30 minutes in refrigerator.
Today we’re using this pie crust with our favorite turkey pot pie filling.
Bake until golden and flakey.
Easy and delicious cream cheese pie crust for when you’re looking for something a little different but still with the classic flaky and buttery texture we all just can’t get enough of.
Best Wishes! ~Sara
Cream cheese pie crust
Equipment
- Food Processor
Ingredients
- 1 1/4 cup flour
- 1 TBS sugar
- 1/2 tsp. salt
- 1/2 cup cold butter
- 4 oz cream cheese
- 4 TBS cold water
Instructions
- In a large bowl combine 1 1/4 cup flour, 1 TBS sugar and 1/2 tsp. salt. Mix
- Using either a pastry cutter, fork or food processor, cut in butter and cream cheese.
- Pulse just until it resembles course crumps.
- Add 4 TBS cold water, one at a time.
- Combine just until dough pulls away from the sides.
- Remove from food processor (or bowl) and divide into two dough balls.
- Flour a sheet of wax paper and roll into 9 inch round crust. Set aside.
- Roll second dough into 9 inch round crust.
- Place between wax papers and allow to chill 30 minutes in refrigerator.
- Fill with favorite pie filling and bake.
Notes
Nutrition
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