Real Simple, 2004
Makes 6 servings
CRUST:
2 cups flour
1 tablespoon baking soda
1/4 teaspoon salt
1/2 cup unsalt butter
3/4 cup milk
FILLING:
2 pounds italian plum tomatoes peel, slice (ab. 10)
1/4 cup fresh basil or oregano chop
3 scallion chop or 1/4 c chives
1 1/2 cups shred sharp cheddar cheese (6 oz)
1/3 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon salt
Pepper
hands-an time: 20 minutes/total time: 1 hour 20 minutes
Heat oven to 3SO° F.
For the crust, place the flour, baking soda, salt, and butter in a food processor fitted with a knife blade. Pulse until the butter is cut into small bits. With the motor running, slowly add the milk through the feed tube until the dough comes together and sits on the blade. Remove and divide in half. On a lightly floured counter, roll half the dough into an 11-inch round. Use it to line a 9-inch pie plate.
Layer the tomato slices, basil, and scallions in the pie shell. Top with half the Cheddar. In a small cup, combine the mayonnaise, lemon juice, salt, and a few grinds of pepper. Pour over the tomatoes and top with the remaining Cheddar. Roll out the remaining dough and place it on top of the filling, folding the edge under and crimping it to seal. Cut 3 or 4 slits in the dough so the steam can escape.
Bake for 45 to 50 minutes or until bubbly. (Cover lightly with foil if the crust begins to get too brown.)
Remove from oven.
Cool 10 minutes before cutting into wedges.
* Or use store-bought refrigerated 9-inch piecrusts (such as Pillsbury Pie Crust).
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