- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 397.3
- Total Fat: 24.3 g
- Cholesterol: 52.3 mg
- Sodium: 1,049.6 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 2.2 g
- Protein: 11.7 g
Tomato, Corn, Biscuit-Crusted PieSubmitted by: SKYKOMISH
IntroductionThe biscuit crust is made with a food processor which makes it easy to do large batches if you have a lot of tomatoes to process. Use fresh homegrown tomatoes and corn--these pies freeze very well--make a bunch in the summer and pull them out on snowy days in winter to remember what summer it like. The biscuit crust is made with a food processor which makes it easy to do large batches if you have a lot of tomatoes to process. Use fresh homegrown tomatoes and corn--these pies freeze very well--make a bunch in the summer and pull them out on snowy days in winter to remember what summer it like.
2 cups all purpose flour
1 Tbsp baking powder
1 3/4 tsps salt, divided
3/4 stick unsalted butter
3/4 cup milk (I use low fat buttermilk)
1/3 cup mayonnaise
2 Tbsp fresh lemon juice
1 3/4 lb beefsteak tomotoes
1 1/2 cups fresh corn kernels (~ 3 ears)
2 Tbsp fresh basil chopped
2 Tbsp fresh chives chopped
1/4 tsp fresh ground black pepper
7 oz sharp Cheddar cheese, grated
Preheat oven to 400F with rack in middle of oven.
Place a 2-3 sheet thick and 3 sheet long layer of paper towels on counter. Slice tomatoes into 1/4 inch slabs (Absolutely NO need to remove tomato peels or seeds). Place slabs as a single layer onto paper towels to absorb excess juice (if you omit this step your pie will be swimming in juice and your crust will be mush). Chop the corn from the ears, chop the basil and chives, grate the cheese, and mix the mayonnaise with the lemon juice. Hold these as is until crust are complete.
Pulse flour, baking powder, and salt in food processor.
Add in butter as chunks and pulse until mixture is corn-meal-like in texture. While running processor, add buttermilk until a dough ball forms. Divide dough ball in half (put the second half wrapped in plastic wrap into refrigerator) and roll out 1st half on well-floured wax paper. Roll it to ~ 1/8 inch thick into a circle that is ~1.5 inches wider around the full circumferehce of the pie dish you're using. Placing your hand under the wax paper and dough, flip dough over into pie dish, center it, gently peel back the wax paper and gently settle the crust along the pie dish walls and base tyring not to stretch it. Make the top crust on the same piece of wax paper with a lot of flour and hold it til the pie filling is added to pie dish with bottom crust.
Layer half tomatoes overlapping in the crust and sprinkle with half of the corn, 1 Tbsp basil, 1 Tbsp chives, 1/2 tsp salt, 1/8 tsp fresh cracked black pepper, and 1 cup cheese. Repeat with an identical second layer. Pour mayonnaise/lemon juice mix over tomato filling. Sprinkle with reamaining cheese.
Cover with top crust. Trim overhanging top and bottom crusts to an even distance (1-1.5 inches) around pie dish rim. By hand, pinch and roll together the remaining overhanging bottom and top crusts to form a rim along the edge of the pie dish. Press a pattern down into rolled crust rim with fingers (my mother taught me to press down gently into rolled edge using my index finger held perpendicular to pie dish rim every 1/2 inch or so around the circumference of the pie dish).
Bake 30-35 min (if planning to freeze, bake only 20-25 min and finish baking when later thawed). Eat warm or cold.
Number of Servings: 8
Recipe submitted by SparkPeople user SKYKOMISH.