Pie Recipes

Goofproof Cream Cheese Pie Crust

This easy-to-prepare Goofproof Cream Cheese Pie Crust makes enough dough for a single-crust 9-inch pie. It also makes the perfect pastry topping for your favorite pot pie recipe. If preparing a two-crust pie, double all ingredients and shape dough into 2 balls before refrigerating and rolling out.

Cream Cheese Pie Crust recipe

Yield: 1 (9 inch) crust

Use this pie crust to make the delicious Chicken-Bacon Pot Pie


  • 1 cup all-purpose flour
  • 4 ounces (1/2 of 8 ounce package) cream cheese, softened
  • 1/2 cup butter, softened


  1. Place flour in large bowl. Cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
  2. Shape dough into ball; flatten into disk. Wrap tightly with plastic wrap. Refrigerate for 1 hour.
  3. Place dough between 2 lightly floured sheets of wax paper; roll into 10-inch round. Discard top sheet of wax paper.
  4. Spray a 9-inch pie plate with cooking spray; invert over dough. Flip pie plate, holding pie plate and dough together. Discard second sheet of wax paper.
  5. Gently press dough onto bottom and up side of pie plate. Flute edge of crust, if desired, then use as desired.


When shaping the dough into a ball, handle it as little as possible to help prevent the baked crust from becoming tough.

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