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Cream Cheese Pie Dough


Freezing cream cheese for 20 to 30 minutes makes cutting it in to small pieces easy.

  • Prep:
  • Total Time:
  • Yield: Makes enough for 1 double-crusted or 2 single-crusted 9-to-10-inch pies

Photography: Marcus Nilsson

Source: Martha Stewart Living, November 2012


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 sticks cold unsalted butter, cut into 1/4-inch pieces
  • 6 ounces cold cream cheese, cut into small pieces
  • 3 to 4 tablespoons ice water


  1. Combine flour and salt in a food processor, and pulse to blend. Add butter and cream cheese, pulsing until pea-size clumps form.

  2. With machine running, add water, 1 tablespoon at a time, just until mixture comes together when pressed in your hand. Divide dough into 2 pieces, and shape each into a disk. Wrap each disk in plastic wrap, and refrigerate until firm, about 45 minutes.

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