No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Cream Cheese Pie Dough

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

  • prep: 15 mins
    total time: 1 hour
  • yield: Makes enough for 1 double-crusted or 2 single-crusted 9-to-10-inch pies




  • 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. Step 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. Step 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.

Martha Stewart Living, November 2012