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 types of single- and double-crust pies, both sweet and savory. 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 four 9-inch pie crusts, 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 works perfectly for Gluten Free crust if you use Cup4Cup Gluten Free, Better Batter GF flour, Flour King Arthur Measure for Measure or Bob’s Red Mill 1:1 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.
Need a dairy free pie crust? I’ve got you covered with a vegan version of this recipe.
P.S. This is the same dough I use to make Pop Tarts and hand pies.
Gluten-Free Foolproof 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, you can leave out the sugar if desired.
Need a Dairy Free Version of this recipe - Click here.
- 224 grams unsalted butter, room temperature (2 sticks/8 ounces)
- 224 grams cream cheese, room temperature (8oz)
- 112 grams heavy cream
- 384 grams 1:1 gluten-free flour blend
- 25 grams sugar (2 tbsp, can omit for savory pies)
- 7 grams 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, sugar 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. It should be a soft and slightly sticky dough; if it is really wet and sticky, add a small amount of flour. Do not add too much; you can always add more when rolling out if necessary.
Divide the dough into four evenly sized pieces. Shape each piece into a disk that is approximately 1-inch thick, smoothing the edges. Cover in plastic wrap or waxed paper, and refrigerate for 30 minutes to firm up the dough, making it easier to roll out.
You can also refrigerate the dough for up to four days -- remove from the fridge, and let it rest for 15 minutes or so before you roll it out.*
Bake according to the directions for the pie you are making.
You can also refrigerate the dough for up to four days, or wrap well and freeze for up to three 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.