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Cream Cheese + Butter Pastry


3 oz Cream Cheese

1/2 cup Butter

1 cup Flour

1/4 teaspoon Salt (if using unsalted butter)

3 Tablespoons Ice Water


  • Preheat the oven to 375.

  • Either with a stand mixer or by hand with a pastry cutter mix butter, cream cheese and flour into dough. Add ice water a tablespoon at a time until the pastry dough holds well together.

  • Pastry will be sticky, so when working with dough, you will want to be sure to flour surfaces, tools and your hands as you work with the pastry.

  • Between sheets of waxed paper, or on a well flour surface with a well floured rolling pin, roll dough into desired sizes. I recommend weighing the dough and dividing according to the number of pastry rounds you're needing. For example: 2 9" pie rounds for 2 cream pies, 12 4" rounds for 6 4" double crust pies, etc.

  • Place rolled dough in the freezer.

  • Can be made ahead and stored in the freezer until ready for use.

NOTE: When ready to use, I typically blind bake the pastry for a pie or tart.

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