I stumbled upon this recipe in the August issue of Gourmet and have been wanting to give a pie crust another go since my last attempt was so miserable. I just stuck to the recipe, no whole wheat flour this time, and it came out beautifully! Look how beauteous it is! It almost broke my heart to break into it…but not really.
Since today was officially the last day of summer I thought it was fitting to use up all these last bits of summer veggies I had left over in the fridge. Perfect little goodbye package to summer!
Farmland Vegetable Pie (from Gourmet)
- 1 1/2 lb yellow squash, cut into 1-inch pieces (I also threw in a zucchini)
- 1 bunch scallions, chopped, keeping greens separate (I didn’t have any scallions so I used an onion)
- 2 garlic cloves, finely chopped
- 1/4 cup extra-virgin olive oil
- 1/4 lb okra, trimmed and sliced (Don’t like em, used green beans instead)
- 1 lb yellow tomatoes, seeded and chopped (no yellow tomatoes, just regular red ones)
- 1/2 cup corn kernels (from 1 ear)
- 1 1/2 cups coarsely grated Havarti or Muenster cheese (4 1/2 oz)
- 1 cup chopped basil
- 1 tablespoon cornmeal (not stone-ground) (Can someone tell me where you find cornmeal that is not stone-ground?)
- 4 hard-boiled eggs, peeled and chopped
- 1 3/4 cups all-purpose flour
- 1/2 cup cornmeal
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 3/4 stick cold unsalted butter, cut into 1/2-inch cubes
- 3/4 cup whole milk plus additional for brushing
Place a heavy baking sheet on middle rack of oven, then preheat oven to 400°F.
Toss squash with 1 tsp salt, then drain in a colander 30 minutes. Pat squash dry.
Cook scallions (except greens) and garlic in oil with 1 tsp salt and 1 tsp pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden, 4 to 6 minutes. Add squash and okra and cook, stirring occasionally, until vegetables are crisp-tender, 7 to 9 minutes. Remove from heat and stir in tomatoes.
Transfer to a large bowl, then toss with corn, cheese, basil, cornmeal, and scallion greens. Season with salt and pepper.
Make crust and bake pie:
Pulse dry ingredients with butter in a food processor until mixture resembles coarse meal with some roughly pea-size butter lumps. Transfer to a bowl and stir in milk until mixture just forms a dough.
Gather dough into a ball and chill, wrapped in plastic wrap, 5 minutes.
Halve dough and roll out 1 piece on a well-floured surface with a floured rolling pin into a 13-inch round. Transfer to a 9-inch glass pie plate, leaving overhang.
Spread eggs evenly in crust and season with 1/4 tsp salt. Add vegetable filling, mounding slightly in middle.
Roll out remaining dough in same manner and place over filling. Trim, leaving a 1/2-inch overhang. Press edges of crust together. Fold overhang under and crimp edge all around.
Brush crust with additional milk, then cut 3 steam vents.
Bake until crust is golden and filling is bubbling, 50 minutes to 1 hour. Cool at least 15 minutes before slicing. Serve warm or at room temperature.