METHOD
Crust: Mix flour and
salt and place in bowl of a food processor. Add butter cubes, one at a
time to dough. After each cube pulse food processor just enough to work
in butter. Do not overwork or dough will toughen. Dough should resemble
coarse meal.
Add eggs. Pulse dough
until it comes together in a ball. Cut dough in half so that one half
is slightly bigger than the other. The smaller half will be the top crust.
Wrap each in plastic wrap and rest dough for an hour in fridge. (If you
don't have a food processor, work in butter with a dough cutter or a fork
and use your hands to integrate eggs.)
When dough is almost
done resting, preheat oven to 350°F. Make filling: Beat eggs with
salt and pepper. Blend cheese into eggs. Shred or slice meat, or put in
food processor for a finer textured pie and add to egg/cheese mixture.
Roll out larger piece
of dough on a floured board until it will fill a 9-inch pie shell. Add
filling. Roll out smaller piece of dough until it will cover top. Crimp
around edges to seal it.
If you'd like, you can
brush the top with an egg wash, (beaten eggs). This will give it a sheen
when it bakes. Finally, poke holes or slits in the top crust to allow
the steam to vent.
Cook in preheated 350°F
oven or 45 minutes.
Yield: 1 pie
Contributor: Mark
Vogel
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Note: If you're using the farmer
cheese, which is somewhat firmer than the others, you'll need to break
it apart.
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