Prepare the pastry. • In a mixing bowl, using an electric mixer, beat the butter with the cream cheese until smooth and creamy. Add the heavy cream and beat until smooth.• Add the flour, sugar (if using), and salt. Beat on low speed just until the dough begins to hold together.• Turn the dough out onto a generously floured surface. Gather the dough into a ball, knead it a few times, and divide it into two uniform pieces.

Chill the pastry. • Shape each portion into a flattened disk and wrap in plastic wrap. Refrigerate for 30 minutes. At this point, you can freeze the pie disks for later use. • Take one disk out of the refrigerator and roll it out to approximately 12 inches in diameter. Line the pie plate, leaving an overhang of about an inch. • Fill the pie shell. Roll out the second disk and fit it over the filling. Seal the top by overlapping the bottom and turning it under, then crimp as desired.

Finish with an egg wash. • Combine the egg yolk and water in a bowl; whisk to blend. Brush over the crust. If desired, sprinkle lightly with decorating sugar or a cinnamon sugar blend. With a sharp knife, cut a few vents in the top crust to allow steam to escape.

Bake the pie. • Bake a double-crust pie, such as apple, for about 55 to 60 minutes, or until the crust is golden brown and the filling is cooked through. Or follow the directions for your particular pie recipe. • Begin checking the pie after 30 to 40 minutes for overbrowning. Use a pie shield to protect the edge, if necessary.