Cream Cheese Pie Crust


  • 1 1/2 Cups All Purpose Flour
  • 1/2 Teaspoon Salt
  • 4 Ounces Cream Cheese, Cold and Cubed
  • 1/2 Cup Butter, Cold and Cubed
  • 1 Tablespoon Cold Water


  1. In the bowl of a standing mixer (or in a large bowl with if you are using a pastry cutter), mix flour and salt together.
  2. With your pastry cutter or with the mixer on low, work in the cream cheese and butter, a little at a time, until the dough resembles coarse crumbles.
  3. Turn out the dough onto a lightly floured surface (the dough will be crumbly).
  4. Add cold water to the dough, and work the dough until it begins to form a ball. If the dough is too crumbly, and is not sticking together, add in another Tbsp(s) of water until the dough forms a ball.
  5. Cover the dough in plastic wrap and chill for 30 minutes.
  6. On a floured surface, roll dough into a large circle, about 1/8" thick. Transfer and press dough into a pie plate.
  7. Add pie filling and bake.