Pie Dough
2 1/2 c flour
1 tsp salt
1 tsp sugar
2 sticks unsalted butter (chilled and cut into small pieces)
1/4-1/2 cup ice water
Combine the dry ingredients in a bowl or mixer.
Cut in the butter until only a few pieces are still sizeable.
Add the water and mix until you can form into two balls.
Cover each in plastic wrap and refrigerate 1 hour.
Shred 2 zucchini, one carrot, and one onion.
Saute with some garlic in a little olive oil. Add some salt and pepper.
Mix in some bacon, sausage or ham bits (or not) and let cool.
Combine 2 eggs, 1 cup ricotta cheese and 2 handfuls or parmesan.
Combine with the veggies and pour into the pie shell.
Cover with cross-hatch strips of dough, paint with an egg wash, and sprinkle some parmesan cheese on top.
Bake at 375 degrees for 50 minutes.
I made a deep dish version using the spring-form pan,
but I have also made it in a tart pan and a regular pie plate.
2 1/2 c flour
1 tsp salt
1 tsp sugar
2 sticks unsalted butter (chilled and cut into small pieces)
1/4-1/2 cup ice water
Combine the dry ingredients in a bowl or mixer.
Cut in the butter until only a few pieces are still sizeable.
Add the water and mix until you can form into two balls.
Cover each in plastic wrap and refrigerate 1 hour.
Shred 2 zucchini, one carrot, and one onion.
Saute with some garlic in a little olive oil. Add some salt and pepper.
Mix in some bacon, sausage or ham bits (or not) and let cool.
Combine 2 eggs, 1 cup ricotta cheese and 2 handfuls or parmesan.
Combine with the veggies and pour into the pie shell.
Cover with cross-hatch strips of dough, paint with an egg wash, and sprinkle some parmesan cheese on top.
Bake at 375 degrees for 50 minutes.
I made a deep dish version using the spring-form pan,
but I have also made it in a tart pan and a regular pie plate.
At Christmas I used snowflake cookie cutters to create the top rather than cross-hatching.
The recipes come from Mary Laurel.
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