Cream Cheese Pie Crust

A cream cheese pie crust made into a lattice.

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4.8 from 6 reviews

This Cream Cheese Pie Crust is made with both butter and cream cheese to make for a super tender, delicious and easy-to-make pie pastry.


  • 3 cups (360 grams) all-purpose flour
  • 1 tablespoon granulated sugar
  • ½ teaspoon (2 grams) coarse kosher salt
  • 8 tablespoons (113 grams) chilled unsalted butter chilled, diced
  • 8 tablespoons (90 grams) full-fat brick cream cheese
  • 1/2 cup ice water, plus more as needed


  1. Add the flour, sugar and salt to the bowl of a food processor.
  2. Pulse until combined. 
  3. Add in cream cheese and pulse 5 times. Add in cold butter and pulse 5-7 times.
  4. With the motor running quickly pour in the water. It should look crumbly!
  5. Empy the dough onto a work surface. Divide the pile into two, and shape each dough into a disk.
  6. Place in a piece of plastic wrap and wrap tightly. 
  7. Using a rolling pin roll the dough out until until it stretches to the corner of the plastic wrap. 
  8. Refrigerate for at least 2 hours, but preferably overnight


Have a question or looking for tips? The text written above the recipe is always a great first place to start! This recipe was developed with love,  and I always include loads of explanations, tips, step-by-step photos and technical advice shared before the recipe.

Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, make sure to spoon it into the cup, and then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.

This recipe was tested using Diamond Crystal coarse kosher salt. If you use  Morton's kosher salt or fine salt decrease by about half for volume, or use the same amount by weight.

Recipe inspired from Rose Levy Beranbaum