TOMATO, CORN, AND CHEESE PIEMan, this is really, really good. And it’s easy, except for the rolling out the dough part, since I’m still struggling with all things related to dough. I just can’t figure out how not to get it to stick everywhere, even when using plenty of flour. Of course, you could take the easy route and just use a store bought crust, but honestly you would only be saving yourself about ten minutes. Plus, we’ve got to stop avoiding the crust and learn how to make it! Ingredients: 2 cups all-purpose flour1 tablespoon baking powder1 3/4 teaspoons salt, divided3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted3/4 cup whole milk1/3 cup mayonnaise2 tablespoons fresh lemon juice1 3/4 pounds beefsteak tomatoes1 1/2 cups corn (from about 3 ears)2 tablespoons finely chopped basil, divided 1 tablespoon finely chopped chives, divided1/4 teaspoon black pepper, divided7ounces coarsely grated sharp Cheddar (1 3/4 cups), divided (pre bought cheddar saves time) Directions: 1. Whisk together flour, baking powder, and 3/4 tsp salt in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball.2. Divide dough in half and roll out one piece on a well-floured counter into a 12-inch circle (1/8 inch thick). Fold the round gently in quarters, lift it into a 9-inch pie plate and gently unfold and center it. Pat the dough in with your fingers trim any overhang.3. Preheat oven to 400°F with rack in middle. Put the second half of the dough in the fridge until you’re ready to use it. Whisk together mayonnaise and lemon juice.4. Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer with a slotted spoon to an ice bath to cool. Peel tomatoes, then slice crosswise 1/4 inch thick and remove seeds and extra juices (If you don’t remove them, your pie will be too moist and won’t hold). 5. Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, one tablespoon basil, 1/2 tablespoon chives, 1/2 teaspoon salt, 1/8 teaspoon pepper and one cup of grated cheese. Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper. Pour lemon mayonnaise over filling and sprinkle with remaining cheese.6. Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal. Cut 4 steam vents in top crust and brush crust with melted butter (2 teaspoons). Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.
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TOMATO, CORN, AND CHEESE PIEMan, this is really, really good. And it’s easy, except for the rolling out the dough part, since I’m still struggling with all things related to dough. I just can’t figure out how not to get it to stick everywhere, even when using plenty of flour. Of course, you could take the easy route and just use a store bought crust, but honestly you would only be saving yourself about ten minutes. Plus, we’ve got to stop avoiding the crust and learn how to make it! Ingredients: 2 cups all-purpose flour1 tablespoon baking powder1 3/4 teaspoons salt, divided3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted3/4 cup whole milk1/3 cup mayonnaise2 tablespoons fresh lemon juice1 3/4 pounds beefsteak tomatoes1 1/2 cups corn (from about 3 ears)2 tablespoons finely chopped basil, divided 1 tablespoon finely chopped chives, divided1/4 teaspoon black pepper, divided7ounces coarsely grated sharp Cheddar (1 3/4 cups), divided (pre bought cheddar saves time) Directions: 1. Whisk together flour, baking powder, and 3/4 tsp salt in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball.2. Divide dough in half and roll out one piece on a well-floured counter into a 12-inch circle (1/8 inch thick). Fold the round gently in quarters, lift it into a 9-inch pie plate and gently unfold and center it. Pat the dough in with your fingers trim any overhang.3. Preheat oven to 400°F with rack in middle. Put the second half of the dough in the fridge until you’re ready to use it. Whisk together mayonnaise and lemon juice.4. Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer with a slotted spoon to an ice bath to cool. Peel tomatoes, then slice crosswise 1/4 inch thick and remove seeds and extra juices (If you don’t remove them, your pie will be too moist and won’t hold). 5. Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, one tablespoon basil, 1/2 tablespoon chives, 1/2 teaspoon salt, 1/8 teaspoon pepper and one cup of grated cheese. Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper. Pour lemon mayonnaise over filling and sprinkle with remaining cheese.6. Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal. Cut 4 steam vents in top crust and brush crust with melted butter (2 teaspoons). Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.
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TOMATO, CORN, AND CHEESE PIEMan, this is really, really good. And it’s easy, except for the rolling out the dough part, since I’m still struggling with all things related to dough. I just can’t figure out how not to get it to stick everywhere, even when using plenty of flour. Of course, you could take the easy route and just use a store bought crust, but honestly you would only be saving yourself about ten minutes. Plus, we’ve got to stop avoiding the crust and learn how to make it! Ingredients: 2 cups all-purpose flour1 tablespoon baking powder1 3/4 teaspoons salt, divided3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted3/4 cup whole milk1/3 cup mayonnaise2 tablespoons fresh lemon juice1 3/4 pounds beefsteak tomatoes1 1/2 cups corn (from about 3 ears)2 tablespoons finely chopped basil, divided 1 tablespoon finely chopped chives, divided1/4 teaspoon black pepper, divided7ounces coarsely grated sharp Cheddar (1 3/4 cups), divided (pre bought cheddar saves time) Directions: 1. Whisk together flour, baking powder, and 3/4 tsp salt in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball.2. Divide dough in half and roll out one piece on a well-floured counter into a 12-inch circle (1/8 inch thick). Fold the round gently in quarters, lift it into a 9-inch pie plate and gently unfold and center it. Pat the dough in with your fingers trim any overhang.3. Preheat oven to 400°F with rack in middle. Put the second half of the dough in the fridge until you’re ready to use it. Whisk together mayonnaise and lemon juice.4. Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer with a slotted spoon to an ice bath to cool. Peel tomatoes, then slice crosswise 1/4 inch thick and remove seeds and extra juices (If you don’t remove them, your pie will be too moist and won’t hold). 5. Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, one tablespoon basil, 1/2 tablespoon chives, 1/2 teaspoon salt, 1/8 teaspoon pepper and one cup of grated cheese. Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper. Pour lemon mayonnaise over filling and sprinkle with remaining cheese.6. Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal. Cut 4 steam vents in top crust and brush crust with melted butter (2 teaspoons). Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.
Zoom Info
TOMATO, CORN, AND CHEESE PIEMan, this is really, really good. And it’s easy, except for the rolling out the dough part, since I’m still struggling with all things related to dough. I just can’t figure out how not to get it to stick everywhere, even when using plenty of flour. Of course, you could take the easy route and just use a store bought crust, but honestly you would only be saving yourself about ten minutes. Plus, we’ve got to stop avoiding the crust and learn how to make it! Ingredients: 2 cups all-purpose flour1 tablespoon baking powder1 3/4 teaspoons salt, divided3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted3/4 cup whole milk1/3 cup mayonnaise2 tablespoons fresh lemon juice1 3/4 pounds beefsteak tomatoes1 1/2 cups corn (from about 3 ears)2 tablespoons finely chopped basil, divided 1 tablespoon finely chopped chives, divided1/4 teaspoon black pepper, divided7ounces coarsely grated sharp Cheddar (1 3/4 cups), divided (pre bought cheddar saves time) Directions: 1. Whisk together flour, baking powder, and 3/4 tsp salt in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball.2. Divide dough in half and roll out one piece on a well-floured counter into a 12-inch circle (1/8 inch thick). Fold the round gently in quarters, lift it into a 9-inch pie plate and gently unfold and center it. Pat the dough in with your fingers trim any overhang.3. Preheat oven to 400°F with rack in middle. Put the second half of the dough in the fridge until you’re ready to use it. Whisk together mayonnaise and lemon juice.4. Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer with a slotted spoon to an ice bath to cool. Peel tomatoes, then slice crosswise 1/4 inch thick and remove seeds and extra juices (If you don’t remove them, your pie will be too moist and won’t hold). 5. Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, one tablespoon basil, 1/2 tablespoon chives, 1/2 teaspoon salt, 1/8 teaspoon pepper and one cup of grated cheese. Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper. Pour lemon mayonnaise over filling and sprinkle with remaining cheese.6. Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal. Cut 4 steam vents in top crust and brush crust with melted butter (2 teaspoons). Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.
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TOMATO, CORN, AND CHEESE PIE

Man, this is really, really good. And it’s easy, except for the rolling out the dough part, since I’m still struggling with all things related to dough. I just can’t figure out how not to get it to stick everywhere, even when using plenty of flour. Of course, you could take the easy route and just use a store bought crust, but honestly you would only be saving yourself about ten minutes. Plus, we’ve got to stop avoiding the crust and learn how to make it!

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1 3/4 teaspoons salt, divided
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted
3/4 cup whole milk
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1 3/4 pounds beefsteak tomatoes
1 1/2 cups corn (from about 3 ears)
2 tablespoons finely chopped basil, divided 
1 tablespoon finely chopped chives, divided
1/4 teaspoon black pepper, divided
7ounces coarsely grated sharp Cheddar (1 3/4 cups), divided (pre bought cheddar saves time)

Directions:

1. Whisk together flour, baking powder, and 3/4 tsp salt in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball.
2. Divide dough in half and roll out one piece on a well-floured counter into a 12-inch circle (1/8 inch thick). Fold the round gently in quarters, lift it into a 9-inch pie plate and gently unfold and center it. Pat the dough in with your fingers trim any overhang.
3. Preheat oven to 400°F with rack in middle. Put the second half of the dough in the fridge until you’re ready to use it. Whisk together mayonnaise and lemon juice.
4. Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer with a slotted spoon to an ice bath to cool. Peel tomatoes, then slice crosswise 1/4 inch thick and remove seeds and extra juices (If you don’t remove them, your pie will be too moist and won’t hold).
5. Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, one tablespoon basil, 1/2 tablespoon chives, 1/2 teaspoon salt, 1/8 teaspoon pepper and one cup of grated cheese. Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper. Pour lemon mayonnaise over filling and sprinkle with remaining cheese.
6. Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal. Cut 4 steam vents in top crust and brush crust with melted butter (2 teaspoons). Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.

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  4. pleaseblankyme reblogged this from bellyofecuador and added:
    Tomato, corn, and cheese pie.
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