This pie crust dough is one of those recipes that you will use over and over again. It is so simple to make and gives you perfect results every time. It is great for all times of single and double crust pies, both sweet and savor. This recipe can be made in a stand mixer or food processor but I prefer the stand mixer and it is the way that I always make it. I have sized this recipe to make 4 10 inch pie crust because it freezes well and it’s always great to have some on hand for emergency baking situations (am I the only one who has those?)
Cream Cheese Pie Crust
This is my go to pie crust. It comes together in just a few minutes with no need to cut in butter and is flakey and delicious every time.
For savory pies, such as quiche, I leave out the sugar.
- 8 oz 2 sticks unsalted butter room temperature
- 8 oz cream cheese room temperature
- ½ cup heavy cream
- 3 cups Unbleached All-Purpose Flour
- 2 tablespoon sugar
- 1 teaspoon kosher salt
Process the butter, cream cheese, and cream in an electric mixer fitted with a paddle or in a large food processor to thoroughly combine.
Add the flour and salt. Mix until just combined and the dough holds together in a ball. Turn the dough out onto a lightly floured surface and knead just enough to pull it together into a uniform ball.
Divide the dough into 4 evenly sized pieces . Shape each piece into a disk that is approx. 1" thick, smoothing the edges. You can also refrigerate the dough for up to 2 days; let it rest for 15 minutes or so at room temperature before you roll it out.*
Wrap in plastic or waxed paper, and refrigerate for 30 minutes; this will relax the gluten and firm up the dough, making it easier to roll out.
You can also refrigerate the dough for up to 4 days or wrap well and freeze for up to 3 months. When ready to use your dough, remove from the fridge and let it rest for 15 minutes or so at room temperature before you roll it out.
If you have frozen your dough let it thaw overnight in the refrigerator before using.