Artichoke Pie Recipe: Herbed Cream Cheese Filling with Flaky Lattice Crust

This artichoke pie recipe transforms humble artichoke hearts into a decadent dessert with a flaky lattice crust and herbed cream cheese filling that balances tangy, savory, and sweet notes.

The secret lies in properly preparing the artichokes—draining and drying them thoroughly to prevent a soggy crust—while the lattice topping creates elegant, golden-brown peaks that shatter at the touch. I developed this recipe after years of perfecting pie crusts, and the difference between this version and store-bought fillings is undeniable.

The filling combines cream cheese, sour cream, and a blend of fresh herbs with a touch of lemon zest to brighten the earthy artichokes. This vegetarian-friendly dessert requires just 30 minutes of prep and 45 minutes in the oven at 375°F, making it perfect for weekend entertaining or holiday gatherings.

The lattice crust isn't just decorative—it ensures every bite delivers that buttery, crisp contrast against the velvety filling.

What you'll end up with is a pie that looks impressive enough for a dinner party but comes together with simple techniques. The artichokes retain their tender texture while absorbing the herbed cream cheese mixture, creating pockets of flavor in every forkful.

The lattice crust, made with a basic pie dough, develops a golden, crisp exterior that stays sturdy even when sliced.

Serve this artichoke pie warm with a dollop of whipped cream or a scoop of vanilla ice cream to balance its rich, herby notes. It pairs beautifully with a crisp white wine or sparkling cider, making it a versatile dessert for any occasion.

The recipe scales easily, so you can adjust the size of the pie crust to fit your pan.

Ingredients for artichoke pie

Six ingredients transform artichokes into a luxurious pie with golden lattice crust and herbed cream filling.

The artichoke hearts are the foundation—marinated hearts from Trader Joe's or Whole Foods work best, as they're already trimmed and tender. Drain them thoroughly and pat completely dry with paper towels to prevent a soggy crust. The filling relies on full-fat cream cheese and sour cream for richness, so skip the low-fat versions. Fresh herbs (chives, dill, parsley) elevate the flavor, but dried herbs at one-third the amount work in a pinch. For the lattice crust, store-bought pie dough saves time, but homemade yields superior flakiness.

No fresh herbs? Dried chives and dill can substitute, but the flavor will be less vibrant. The lemon zest adds brightness—zest a full lemon for maximum impact. Prefer a sweeter pie? Add 1-2 tbsp maple syrup to the filling. The pie dough requires cold butter for flaky layers, so chill it for at least 30 minutes before rolling. For extra elegance, brush the lattice with egg wash before baking. The artichokes can be frozen hearts (thaw and drain well) if fresh aren't available, though texture may vary slightly.

Assemble the pie 1 hour before baking to let the filling set slightly. The lattice crust develops best with 45 minutes at 375°F, but check at 35 minutes to avoid over-browning. Store leftovers in an airtight container for up to 4 days in the fridge. For serving, a dollop of whipped cream or vanilla ice cream balances the rich, herby filling. The pie reheats beautifully—10 minutes at 350°F restores its golden crispness.

Step-by-step instructions for artichoke pie with herbed cream cheese filling

Master this technique and you'll achieve a perfectly flaky lattice crust paired with a rich, herbed artichoke filling.

In a medium mixing bowl, combine the 14 oz artichoke hearts (drained thoroughly and patted dry), 8 oz cream cheese (softened to room temperature), 0.5 cup sour cream, 0.25 cup fresh chives, 0.25 cup fresh dill, 0.25 cup fresh parsley, 1 tbsp lemon zest, 0.25 cup granulated sugar, 0.5 tsp salt, and 0.25 tsp black pepper. The mixture should look thick and slightly chunky.

Using a hand mixer or stand mixer fitted with the paddle attachment, blend on low speed until the cream cheese is completely incorporated and the filling is smooth. This ensures even distribution of the herbs and prevents lumps in the final pie. The filling should be thick enough to hold its shape when spooned but still spreadable. Taste and adjust seasoning if needed—you want a balance of sweetness from the sugar and tartness from the lemon zest and artichokes.

In a large mixing bowl, combine the 2.5 cups all-purpose flour and 0.5 tsp salt. Cut in the 0.75 cup unsalted butter (cold and cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. This texture is crucial for achieving that signature flaky crust.

Gradually add the 0.5 cup ice water and 0.5 tsp vanilla extract, mixing gently with a fork until the dough just comes together. Avoid overmixing—just combine until the dough forms a shaggy mass. Turn the dough out onto a lightly floured surface and divide it into two equal portions. Shape each portion into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 24 hours). Chilling relaxes the gluten, making the dough easier to roll out and resulting in a flakier crust.

Preheat your oven to 375°F. On a lightly floured surface, roll out one of the chilled dough disks into a 12-inch circle (about 1/8-inch thick). Transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough hanging over the edge. Repeat with the second dough disk, rolling it out to the same size.

Place the pie dish on a baking sheet lined with parchment paper to catch any drips. Spread the prepared artichoke filling evenly into the bottom crust, creating a smooth surface. The filling should come up to about 1/2 inch from the top edge of the pie dish. Brush the edges of the bottom crust with a bit of water or egg wash to help seal the lattice.

Cut the second dough disk into 12 strips (about 1/2-inch wide). Arrange 6 strips horizontally across the top of the pie, spacing them evenly with about 1/4-inch between each strip. Fold back every other strip, then place a perpendicular strip on top. Unfold the folded strips and press gently to seal. Repeat with the remaining strips, creating a classic lattice pattern.

Brush the lattice topping with an egg wash (1 egg beaten with 1 tbsp water) for a golden finish. Bake in the preheated oven for 45-50 minutes, until the crust is deep golden brown and the filling is bubbling at the edges. The pie is done when the internal temperature reaches 190°F and the lattice is crisp to the touch.

Remove the pie from the oven and let it cool on a wire rack for 1 hour. This resting period allows the filling to set slightly and the crust to firm up, making it easier to slice. Serve the pie at room temperature for the best texture—warm filling with a crisp, cool crust is the ideal combination.

Cut into 6 equal wedges (as promised) and serve with a side of mixed greens or a simple arugula salad. The contrast of the bright herbs in the filling with the buttery, flaky crust creates a harmonious balance of flavors and textures. Store any leftovers in the refrigerator for up to 3 days, though I doubt you'll have any left!

Best sauces and condiments for this recipe

Sweet-Tart Glaze

Drizzle the warm pie with a honey-balsamic glaze to cut through the richness. Mix 2 tbsp honey, 1 tbsp balsamic vinegar, and ½ tsp Dijon mustard in a small saucepan. Simmer for 3 minutes until slightly thickened, then brush lightly over the lattice crust just before serving. 🍯

Herbed Whipped Cream

Whip 1 cup heavy cream with 1 tbsp powdered sugar and 1 tsp finely chopped fresh dill until soft peaks form. Pipe or dollop onto each slice for a fresh, herby contrast. For extra flair, sprinkle with toasted pine nuts or crumbled goat cheese.

Lemon Curd Swirl

Add a tangy twist by swirling ¼ cup lemon curd into the filling before baking. Use a spoon to create ribbons in the cream cheese mixture, then bake as directed. The bright citrus complements the artichokes beautifully and adds a pop of color. 🍋

Spiced Caramel Drizzle

For a sophisticated finish, drizzle the pie with cinnamon-spiced caramel. Heat ½ cup heavy cream with ¼ cup brown sugar and ½ tsp cinnamon until sugar dissolves, then simmer until thickened. Cool before drizzling over slices. Pair with a sprinkle of flaky sea salt for contrast.

Balsamic Reduction

Reduce ½ cup balsamic vinegar in a small saucepan until syrupy (about 5 minutes on medium heat). Drizzle over the pie just before serving to enhance the artichokes' earthy flavor. The deep, tangy notes elevate the dish's complexity without overpowering it.

Vanilla Bean Ice Cream

Serve the pie with a scoop of homemade vanilla bean ice cream for a creamy, cool contrast. For extra indulgence, swirl a spoonful of the ice cream into each slice before serving. The vanilla's sweetness balances the herbed filling's tanginess perfectly. 🍦

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