Live to Eat & Eat to Live

Fool Proof Pie Crust

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?)

This recipe also works perfectly for Gluten Free crust if you substitute King Arthur Measure for Measure, Bob’s Red Mill 1:1 or Cup4Cup Gluten Free Flour – you do not need to make any other adjustments. You can also easily make your own GF all purpose mix with these recipes .


P.S. This is the same dough I use to make Pop Tarts and hand pies.

Cream Cheese Pie Crust

Course: Dessert
Cuisine: American
Keyword: Pie Crust
Prep Time: 15 minutes
Servings: 32 Makes 4 10" pie crusts
Calories: 133 kcal
Author: Alina Eisenhauer

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 AP flour, Bob's 1:1 GF or King Arthur GF
  • 2 tablespoon sugar
  • 1 teaspoon kosher salt


  1. Process the butter, cream cheese, and cream in an electric mixer fitted with a paddle or in a large food processor to thoroughly combine.

  2. 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.

  3. 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.*

  4. 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.

Recipe Notes

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.

Nutrition Facts
Cream Cheese Pie Crust
Amount Per Serving (1 g)
Calories 133 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 28mg9%
Sodium 98mg4%
Potassium 27mg1%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 327IU7%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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