Cream Cheese Pie Dough

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  • 1 ½ Cups All Purpose Flour
  • ½ tsp Salt
  • ½ Cup Unsalted Butter, Cold
  • 4 ounces Cream Cheese, Cold
  • 1-2 Tbsp Water, Ice Cold


  1. Cut the butter and cream cheese into cubes and cover with plastic wrap and place in the refrigerator until ready to use
  2. In a mixing bowl with paddle attachment, combine the flour and salt
  3. Slowly add the butter and cream cheese to the flour mixture and mix on low until the dough is small pea size crumbles
  4. Add in water, one tablespoon at a time until the dough comes together
  5. Remove the dough from the mixing bowl onto a floured surface and knead the dough until smooth (if the dough is to crumbly add more water, 1 tablespoon at a time)
  6. Press the dough into a round disk, wrap with cellophane and refrigerate for 1-2 hours
  7. Once the dough is chilled, remove the dough from the refrigerator and roll it out to ⅛ inch thick and cut into desired size to fit the mini tart shell pans or keep it in a large circle and place in a 9” tart shell pan
  8. Bake the tart shells according to pie filling instructions