Quick Recipe Version (TL;DR)
Quick Ingredients
- All-purpose flour: 1 1/4 cups (150 g)
- Kosher salt: 1 1/4 teaspoons, divided
- Unsalted butter (cold): 10 tablespoons (140 g), cubed
- Ice water: 3–5 tablespoons (45–75 ml)
- Whole-milk cottage cheese: 24 oz (680 g), drained 10 minutes
- Large eggs: 4
- Sour cream: 1/2 cup (120 g)
- Cornstarch: 1 tablespoon (8 g)
- Fresh dill (chopped): 1/4 cup (10 g)
- Fresh parsley (chopped): 1/4 cup (10 g)
- Scallions (thinly sliced): 1/2 cup (about 4 scallions)
- Freshly ground black pepper: 1 teaspoon
Do This
- 1. Make pie dough, chill 30 minutes, then roll into a 9-inch pie plate.
- 2. Par-bake crust at 375°F (190°C) for 20 minutes with weights, then 5 minutes without.
- 3. Reduce oven to 350°F (175°C). Drain cottage cheese and chop herbs/scallions.
- 4. Blend cottage cheese, eggs, sour cream, cornstarch, salt, and pepper until smooth; stir in herbs and scallions.
- 5. Pour filling into warm crust; bake at 350°F (175°C) for 40 minutes until lightly bronzed and set at the edges.
- 6. Cool 1 hour at room temp, then chill at least 1 hour for clean slices.
- 7. Slice like a savory cheesecake and serve slightly cool or at room temperature.
Why You’ll Love This Recipe
- It slices neatly like a savory cheesecake: creamy, structured, and satisfying.
- Fresh dill, parsley, and scallions make it taste bright and herby without being fussy.
- The crisp, buttery crust gives you a perfect contrast to the soft, tangy filling.
- It’s great warm, cool, or room temp, so it fits brunch, lunch, or an easy dinner.
Grocery List
- Produce: fresh dill, fresh parsley, scallions
- Dairy: whole-milk cottage cheese, sour cream, unsalted butter, eggs
- Pantry: all-purpose flour, cornstarch, kosher salt, black pepper
Full Ingredients
Buttery Pie Crust (Homemade)
- All-purpose flour: 1 1/4 cups (150 g)
- Kosher salt: 1/2 teaspoon
- Unsalted butter (very cold): 10 tablespoons (140 g), cut into 1/2-inch cubes
- Ice water: 3–5 tablespoons (45–75 ml)
Cottage Cheese & Herb Filling
- Whole-milk cottage cheese: 24 oz (680 g), drained in a fine-mesh strainer for 10 minutes
- Large eggs: 4
- Sour cream: 1/2 cup (120 g)
- Cornstarch: 1 tablespoon (8 g)
- Kosher salt: 3/4 teaspoon
- Freshly ground black pepper: 1 teaspoon
- Fresh dill (finely chopped): 1/4 cup (10 g)
- Fresh parsley (finely chopped): 1/4 cup (10 g)
- Scallions (thinly sliced): 1/2 cup (about 4 scallions)
Optional (Nice, But Not Required)
- Lemon zest: 1 teaspoon (for a fresher, brighter finish)
- Finely grated Parmesan: 1/3 cup (about 30 g) (for extra savory depth)
Step-by-Step Instructions
Step 1: Make the crust dough
In a medium mixing bowl, whisk together the flour and salt. Add the cold butter cubes and cut them in using a pastry cutter (or your fingertips) until the mixture looks like coarse crumbs with some pea-size pieces of butter still visible.
Drizzle in 3 tablespoons (45 ml) ice water and stir with a fork. Add more ice water, 1 tablespoon (15 ml) at a time, just until the dough holds together when you squeeze it. (You’re aiming for a dough that’s cohesive, not sticky.)
Form into a disk about 1 inch thick, wrap tightly, and refrigerate for 30 minutes.
Step 2: Roll out and shape the crust
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a circle about 12 inches wide.
Transfer to a 9-inch pie plate. Gently lift and press the dough into the corners without stretching it. Trim excess, leaving about a 1/2-inch overhang, then tuck and crimp the edge. Chill the shaped crust in the fridge for 10 minutes while the oven finishes heating (this helps keep the crust crisp).
Step 3: Par-bake for a crisp, sturdy base
Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 20 minutes.
Carefully remove the parchment and weights, then bake for 5 minutes more, just until the bottom looks dry and lightly golden. Keep the crust on a sheet pan for easy handling.
Reduce the oven temperature to 350°F (175°C).
Step 4: Prep the herbs and drain the cottage cheese
While the crust bakes, place the cottage cheese in a fine-mesh strainer set over a bowl and let it drain for 10 minutes. This removes excess liquid so your pie sets sliceably instead of weeping.
Finely chop the dill and parsley, and thinly slice the scallions. Set aside.
Step 5: Blend the filling until creamy
In a blender or food processor, combine the drained cottage cheese, eggs, sour cream, cornstarch, kosher salt, and black pepper (plus the optional lemon zest and Parmesan if using). Blend until mostly smooth, stopping once or twice to scrape down the sides.
Pour the mixture into a bowl and stir in the chopped dill, parsley, and scallions. (Stirring them in at the end keeps the herbs green and pretty.)
Step 6: Fill the crust and bake until lightly bronzed
Pour the filling into the warm par-baked crust and smooth the top. Bake at 350°F (175°C) for 40 minutes.
The pie is done when the edges are set, the top is lightly bronzed, and the center has only a slight wobble (it should not look liquid). For extra precision, the center should reach about 160°F (71°C) on an instant-read thermometer.
Step 7: Cool, chill, and slice like a savory cheesecake
Let the pie cool on a rack at room temperature for 1 hour (this finishes the set gently). Then refrigerate for at least 1 hour for the cleanest slices.
Slice with a sharp knife (wipe the blade between cuts). Serve slightly cool or at room temperature.
Pro Tips
- Drain the cottage cheese: even 10 minutes helps a lot. If your cottage cheese looks very wet, drain for 20 minutes.
- Don’t over-bake: you want a gentle set. The center should wobble slightly in the oven; it firms up as it cools.
- Blend for “cheesecake” texture: blending is what transforms cottage cheese into a creamy, sliceable filling.
- Par-bake is non-negotiable: it keeps the bottom crisp instead of soft.
- Chill before serving: the difference between “scoopable” and “sliceable” is that final hour in the fridge.
Variations
- Spinach & herb: stir in 1 cup (30 g) baby spinach, finely chopped, and squeezed dry (avoid adding wet greens).
- Garlicky herb pie: add 1 small garlic clove, finely grated, or 1/2 teaspoon garlic powder to the blended filling.
- Crust swap: use a store-bought refrigerated pie crust (1 standard 9-inch) and still par-bake it as directed.
Storage & Make-Ahead
Cover and refrigerate leftovers for up to 4 days. This pie actually slices even better on day 2.
Make-ahead: Bake the pie, cool for 1 hour, then refrigerate overnight. Serve chilled or let it sit at room temperature for 20–30 minutes before slicing for the creamiest texture.
Freezing: For best texture, freezing is not recommended (the filling can become watery as it thaws). If you do freeze, wrap slices tightly and thaw overnight in the fridge.
Nutrition (per serving)
Approximate (1/8 of pie): 310 calories, 15 g protein, 21 g fat, 16 g carbohydrates, 1 g fiber, 520 mg sodium.
