Cheese Pie Recipe

Make dough

In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining (about 6–8 strokes if using a cutter).

Add water & chill

Sprinkle the ice water, 1 tablespoon at a time, over the flour mixture and gently toss with a fork until the dough just comes together when pressed (you may not need all the water). Gather into a disk, wrap tightly in plastic, and chill in the refrigerator for at least 30 minutes.

Roll out

On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8–1/4 inch thick. Transfer to a 9-inch pie dish, easing the dough into the dish without stretching. Trim excess, leaving about 1/2-inch overhang; fold the edge under and crimp or flute as desired. Place the prepared crust back in the fridge while you make the filling (10 minutes).

Blind bake (optional)

Preheat the oven to 375°F (190°C). Line the crust with parchment and fill with pie weights or dried beans. Bake for 12–15 minutes until the edges begin to set, remove weights and parchment, and bake an additional 5 minutes until lightly golden. Reduce oven to 350°F (175°C) for final bake with filling.

Prepare cheeses

In a medium bowl, combine softened cream cheese and ricotta. Use a hand mixer or whisk to smooth any lumps so the mixture is creamy.

Mix remaining filling

Add shredded mozzarella, grated Parmesan, eggs, whole milk, minced garlic, chopped parsley, salt, black pepper, and nutmeg (if using) to the cheese mixture. Mix on low with the hand mixer or fold with a spatula until evenly combined. The filling should be thick but pourable; if too stiff, add up to 1–2 tablespoons more milk.

Assemble pie

Pour the cheese filling into the prepared (blind-baked) crust, smoothing the top with a spatula. Sprinkle the extra grated Parmesan evenly over the surface.

Egg wash

Brush the exposed crust edge lightly with the egg wash (beat 1 egg with a splash of water) to promote a glossy, golden edge.

Bake

Bake the assembled pie in the preheated 350°F (175°C) oven for 30–35 minutes, or until the center is set (it may jiggle slightly) and the top is golden. If the crust edge browns too quickly, tent it with foil.

Rest & serve

Remove the pie from the oven and let it rest on a wire rack for 15–20 minutes to set. Slice and serve warm or at room temperature. Garnish with extra chopped parsley if desired.