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Flaky Cream Cheese Pie Crust

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"This is the last crust recipe you will ever use. This wonderful crust is tender and flaky and made with cream cheese. It also browns nicely when baked, resulting in a rich golden color."
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1 h 45 m servings 162
Original recipe yields 8 servings (1 9-inch pie shell)


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  1. Place a medium bowl into freezer to chill.
  2. Wrap cubed butter in plastic wrap and refrigerate for 30 minutes.
  3. Place 1 cup plus 1 tablespoon flour in a medium bowl; add salt and whisk to combine. Rub in cream cheese using clean fingers until mixture develops coarse crumbs. Place cream cheese mixture and chilled butter into a gallon-size resealable plastic bag.
  4. Flatten the cream cheese-butter mixture into thin flakes through the bag, using a rolling pin. Freeze until mixture is firm, about 10 minutes. Pour mixture into the chilled bowl. Sprinkle with water and vinegar, tossing lightly with a spatula. Knead until dough holds together and is slightly elastic.
  5. Place dough back into the plastic bag and flatten into a disk. Refrigerate, 45 minutes to overnight, before using.


  • Cook's Note:
  • You can use pastry flour in place of the all-purpose flour if preferred.

Nutrition Facts

Per Serving: 162 calories; 11.3 12.9 2.4 31 96 Full nutrition

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