1. 1. Preheat your oven to 375°F (190°C).

2. 2. In a large bowl, mix the flour and salt. Add the cold butter cubes and, using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

3. 3. Add the cream cheese and egg to the flour mixture. Mix until a dough forms. If the dough seems dry, add 1-2 tablespoons of ice-cold water, a little at a time, until the dough comes together.

4. 4. Roll out the pastry dough on a lightly floured surface to a thickness of about 1/8 inch (3 mm) and transfer it to a 9-inch (23 cm) pie dish. Trim the edges, leaving a 1-inch (2.5 cm) overhang.

5. 5. In a large bowl, toss the sliced potatoes and asparagus with olive oil, salt, and pepper. Arrange the potato slices in an overlapping pattern on the bottom of the crust, and then top with the asparagus spears.

6. 6. Fold the edges of the pastry over the filling, pressing gently to seal. Brush the top of the pie with a little water.

7. 7. Bake for 35 to 40 minutes or until the pastry is golden brown and the potatoes are tender when pierced with a knife.

8. 8. Allow the pie to cool for 5-10 minutes before slicing and serving. Exercise caution when handling the hot pie dish and slicing the pie to avoid burns or injuries.