Mix together as you would for pie dough, EXCLUDING THE EGG. Add milk slightly and slowly, mixing with fork, until it just holds together. Roll out between two pieces of wax or parchment paper. You will see the cream cheese “marbled” through the dough… that’s fine.
Milk is not measured due to flour being more or less thirsty during different seasons of the year. Add a little, fluff with fork… add a little, fluff with fork, etc… When dough begins to just stick together and is just past the crumbly stage – it’s ready!
Apply egg wash to top of pie with a pastry brush just before baking.
Cut slits in top crust as you would with any crust.