Line a baking sheet with parchment paper.

In a medium bowl, stir together cream cheese, mayonnaise, paprika, and salt until smooth; stir in shredded cheeses, chipotle pepper, and pimientos until well combined.

On a lightly floured surface, roll each portion of All-Butter Piecrust into a 14x9-inch rectangle. Place 1 portion on prepared pan.

Spread cheese mixture onto doughon pan, leaving a 1-inch border on all sides. In a small bowl, whisk together egg and 1 tablespoon (15 grams) water; brush onto borders of dough. Top with remaining dough. Trim ¼ inch off all sides of dough; crimp edges with a fork to seal. Refrigerate until firm, 20 to 30 minutes.

Preheat oven to 425°F (220°C).

Brush egg wash onto dough. Cut a few small slits in dough to let steam escape.

Bake for 10 minutes. Reduce oven temperature to 400°F (200°C), and bake until golden brown, about 20 minutes more. Let cool on pan for 15 minutes. Serve warm, or let cool completely on a wire rack. Refrigerate in an airtight container for up to 3 days.

In the work bowl of a food processor, pulse flour and salt until combined. Add cold butter; pulse until mixture is crumbly and butter pieces are pea-size. With processor running, add ¼ cup (60 grams) ice water in a slow, steady stream just until dough comes together. (Mixture may appear crumbly but should be moist and hold together when pinched.) Add additional ice water, 1 tablespoon (15 grams) at a time, if needed.

Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days, or freeze for up to 3 months. Let frozen dough thaw overnight in refrigerator before using. If refrigerating for longer than 1 hour, let dough stand at room temperature for 10 to 15 minutes before rolling out.