Cheese Pie Recipe

Prepare and chill ingredients: cut the cold unsalted butter into small cubes and measure flour, salt, and sugar. Keep water cold in the refrigerator until ready to use.

Cut the butter into the flour: In a large mixing bowl, combine 1.75 cups all-purpose flour, 1 tsp granulated sugar and 1/2 tsp kosher salt. Add 1/2 cup cold unsalted butter cubes and use a pastry cutter or fingertips to work the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add cold water: Sprinkle 3 tablespoons cold water over the flour-butter mixture, one tablespoon at a time, tossing lightly with a fork after each addition. Add only enough water for the dough to start to come together when pressed — it should hold but not be sticky.

Form and chill dough: Gather the dough into a ball, flatten into a disk about 1-inch thick, wrap in plastic wrap and refrigerate for at least 30 minutes (up to 2 hours). Chilling prevents shrinkage and makes rolling easier.

Roll out and blind-bake (optional) or prebake slightly: Preheat oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough to about 12 inches in diameter and transfer into a 9-inch (23 cm) pie dish. Trim and crimp edges. For a crisper bottom, prick the bottom several times with a fork, line with parchment paper and fill with pie weights or dried beans. Blind-bake for 12 minutes, remove weights and parchment, then bake 5 more minutes until set but not fully browned. If you prefer a softer crust, you can simply prebake 8 minutes without weights.

Preheat oven and prepare filling: If you have not already, set oven to 375°F (190°C). In a large bowl, combine softened 8 oz cream cheese and 1 cup ricotta. Beat with a hand mixer or whisk until smooth and homogenous, scraping the bowl as needed.

Add dairy and eggs: Add 1/2 cup sour cream and 2 eggs, one at a time, mixing until each is incorporated. The mixture should be creamy and slightly thick.

Add cheeses and seasonings: Fold in 1/2 cup grated Parmesan and 1 cup shredded mozzarella. Stir in 1 tsp granulated sugar (optional for a slightly sweet finish), 1/2 tsp salt, 1/2 tsp freshly ground black pepper, and 1/2 tsp vanilla extract if preparing a sweet-style cheese pie. Taste the mixture and adjust salt/pepper as desired, remembering Parmesan adds saltiness.

Assemble the pie: Pour the cheese filling into the prepared (partially baked) pie crust, smoothing the top with a spatula so it is even.

Bake until set: Place the pie on the middle rack and bake at 375°F (190°C) for 30–40 minutes, or until the center is mostly set (it may still have a slight jiggle). The top should be lightly golden. If the crust edge browns too quickly, tent loosely with foil.

Cool: Remove the pie from the oven and let cool on a wire rack for at least 1 hour to finish setting. For best slicing and texture, chill in the refrigerator for another 1–2 hours before serving (optional).

Brush and garnish: Brush the warm crust edge with 1 tablespoon melted butter for sheen and extra flavor. Sprinkle 2 teaspoons minced fresh herbs (chives or parsley) over the top if using.

Sweet finishing (optional): If you prepared a sweet-style cheese pie with vanilla and extra sugar, dust the cooled pie lightly with 1 teaspoon powdered sugar just before serving.

Serve: Slice into 8 equal pieces. Serve warm, at room temperature, or chilled depending on preference. Store leftovers covered in the refrigerator up to 3–4 days.