Easy Pie Crust Recipe with Cream Cheese! Flaky Homemade Pie Crust with Butter, Cream Cheese, and without Shortening for Summer, Thanksgiving, and Christmas!

This Easy Pie Crust Recipe with Cream Cheese is PERFECT for your favorite pies!!

Summer Fruit Pies, Thanksgiving Pies, and Christmas Pies – the perfect Holiday Pie Crust Recipe!

All of your favorite pies would go perfectly in this Easy Pie Crust Recipe! My favorite part about this pie crust is that it doesn’t call for any shortening and is made with Cream Cheese (YUM!!) and Butter for a flaky pie crust every time!

Plus, here are even more Easy Pie Crust Recipes!

If you don’t have a Pie Plate that you love, I am loving this Simple White Pie Plate from Amazon! It’s on my wish list because it would be perfect for ANY holiday!

How do you make a flaky pie crust from scratch?

Making this pie crust is super simple and you only need 5 basic ingredients.

First, gather all of your ingredients together and measure them out accordingly.

Combine your flour and salt together in a food processor and pulse until combined.

Add in cold cream cheese and cold butter pieces and pulse until crumbly.

Once crumbly, add in 2 Tablespoons of water and pulse until small pea sized pieces of dough form.

Pour dough crumbles onto a lightly floured surface. I used parchment flour on my counter to help with easy clean up! 😉

Work dough together with your hands until a ball of dough forms. If the dough is still crumbly and will not come together, add another Tablespoon of water until dough can be pressed together.

Once the ball of dough is formed, press the ball flat and wrap with plastic wrap before putting in the refrigerator for 30 minutes (or overnight). You could also put this pie crust in a freezer bag and freeze the dough until needed.

Once the dough is chilled, roll dough out into a circle about 1/8″ thick on a floured surface.

Transfer the dough to your pie plate and press down. Trim the excess dough from the edges that overlap your pie plate or tuck the extra under. Use your fingers to crimp the edges, fill, and bake!

Easy Pie Crust Recipe

Here’s What You Need:

Ingredients:

1 1/2 Cup All Purpose or Unbleached Flour
1/2 Teaspoon Salt
4 oz Cream Cheese (cold)
1 stick of unsalted butter, cold & cubed (1/2 cup)
1-3 Tablespoons water

Directions:

In a food processor, pulse together flour and salt.
Add in cream cheese and cold butter until rough pieces appear.
Pour in 2 Tablespoons cold water and pulse a few times.
Once small pea sized dough balls form, transfer the dough to a floured surface.
Use your hands to press the dough together into a ball. If the dough is too crumbly add another tablespoon of cold water. You do not want your dough too wet.
Once a ball forms, press the dough ball flat and wrap with plastic wrap.
Refrigerate dough for 30 minutes.
After 30 minutes, remove the plastic wrap and roll dough out into a circle on a flowered surface about 1/8″ thick.
Transfer dough to pie plate and press down gently. You can remove some of the excess around the edges, or you can press the edges back into the pie crust when you use your fingers to crimp the edges.
Fill pie crust and bake according to pie directions.

*Yields: 1 (9″ or 10″ pie crust)

Easy Pie Crust Recipe with Cream Cheese!

Yield: 1 (9" or 10" pie crust)

Easy Pie Crust Recipe with Cream Cheese and Butter, without shortening.

Ingredients

1 1/2 Cup All Purpose or Unbleached Flour
1/2 Teaspoon Salt
4 oz Cream Cheese (cold)
1 stick of unsalted butter, cold & cubed (1/2 cup)
1-3 Tablespoons water

Instructions

In a food processor, pulse together flour and salt.
Add in cream cheese and cold butter until rough pieces appear.
Pour in 2 Tablespoons cold water and pulse a few times.
Once small pea sized dough balls form, transfer the dough to a floured surface.
Use your hands to press the dough together into a ball. If the dough is too crumbly add another tablespoon of cold water. You do not want your dough too wet.
Once a ball forms, press the dough ball flat and wrap with plastic wrap.
Refrigerate dough for 30 minutes or overnight.
After 30 minutes, remove the plastic wrap and roll dough out into a circle on a flowered surface about 1/8" thick.
Transfer dough to pie plate and press down gently. You can remove some of the excess around the edges, or you can press the edges back into the pie crust when you use your fingers to crimp the edges.
Fill pie crust and bake according to pie directions.

Notes

This Easy Pie Crust Recipe makes the perfect Flaky Pie Crust for Chocolate Chip Pie! Pie Crust without Shortening and made with Cream Cheese and Butter!

I made this pie crust for my Aunt’s famous Chocolate Chip Pie Recipe! It turns out amazing every time – so easy to make and tastes amazing!

You don’t even have to make this Chocolate Chip Pie for the holidays (even though that’s a great time for pie) it also makes a great spring and summertime pie!

If you don’t have a food processor, you can always use a dough cutter to make your pie crust!

What makes a flaky Pie Crust?

A flaky pie crust comes from the solid fat in the crust. This crust is flaky because of the butter and cream cheese. I don’t ever have shortening in my house, so using cream cheese and butter makes a super simple flaky pie crust for me.

When the pie crust is baking, the pieces of fat in the butter and cream cheese melt away leaving tiny air pockets that then expand from the steam. This results in several tiny layers separated by the air pockets which makes it flaky!

Why is my pie crust not flaky?

If your pie crust is not flaky, it probably means that you added too much water during the process. Only add small amounts at a time until the dough forms so you do not over-add water.

Also, here are some recent Sweet and Easy Dessert Recipes!

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