Cream Cheese Crust

My absolute favorite crust to make and eat

Too much flour. I had to add ice water to make the dough stick together. Not flaky at all.

So quick and easy. This will be my go to pie crust for the future. Actually made 2 batches. First followed recipe exactly. Second one I used Organic Whole Wheat Flour, so I added a little extra cream cheese and butter. Made Sweet Potato with Pumpkin Mini Pies. Delicious. Thanks so much for posting this recipe.

I made this pie crust before and lost it. I am glad I found it again because I loved it before!

The easiest crust I’ve ever made. I used it as a quiche base and as others suggested, added 1/2 tsp of salt and 1/4 baking powder. Definitely a keeper!

I made this exactly as the instructions said, but I did refrigerate it before I used it, about 30 minutes while I mixed up the apple filling. It’s wonderful! I will definitely be using this again.

This is the only kind of pastry we use for fruit pies since finding this recipe about five years ago. It just adds that little something extra and raises the recipe to the next level. Only addition we have made is to brush the top of the pie with an egg wash and sprinkle with large sugar.

This crust added a little extra flavor to the pie without overpowering the fruit.

I’ve been making this recipe for decades! I always add the sugar and salt. Very versatile dough. Try it for cookies, Danish and even pasties. Always receives many compliments. Brings back memories of making holiday cookies with my Mom.

Added some thyme and French Provence for a savory crust for a turkey pot pie. This will now be my go to recipe.

I love this recipe! I tried this recipe and it worked great with my Pecan Pie bites.

Very good!!!

Holy smokes! I can make pie crust! This is the only crust I’ve ever been able to make succesfully. I should say – I stink at pie crust. I have no idea why, but I’ve never been able to master it. My crusts always come out tough, or fall to pieces. But this crust – wow. Just… wow. Using a stick of soft butter and a cold block of cream cheese, I just mooshed the cream cheese and butter together, then dropped it into the bowl of flour and incorporated it lightly with my fingers. I rolled it, but would probably pat it in the pan next time. And my pecan pie came out great! Like others, I would add a pinch of salt, or pernaps use salted butter. But otherwise, this is a great recipe. Thanks, Cathy!

This is such a great crust!…I ran out of white sugar and added brown sugar instead…turned out fantastic!..I will be using this as my crust recipe for now on…Thank you 🙂

I have made pie crust from scratch for years. My family loves this recipe so much that i have been banned from making any onther pie crust recpie but this one. Its great for a chicken pot pie. Always flaky and the best

Wonderful crust! I use it for every pie I make now. Love it!

I used this recipe when making an apple strusel pie for my husband before I head out of town. I happened to have all the ingredients in the house and it was super simple to make! I 1/2 the recipe as I had a 4″ pie plate and it was perfect. Now if only there could be a recipe like this without all the fat!

Not a huge fan of this recipe. Don’t know if it was the ingredients or how to incorporate it was the down side but it didn’t turn out very good at all.

Great crust! I followed the recipe and just patted the dough into muffin tins. Made 15 individual pumpkin pies using Mrs. Siggs recipe from this site. Superb!

Excellent with 1/4 c of sugar added as suggested by other reviewers. Next time will add the salt and baking soda, too. I doubled the recipe because I needed two crusts and ended up with much more dough than I needed.

I worked at Sundance Resort and they had a killer berry dessert with a mouthwatering crust. When I asked the baker to show me how it was made, this was the exact recipe. She just pressed it onto a a cookie sheet, piled the berry filling in the middle and folded over the edge of the crust, pinching it to form a barrier. It was amazing!