Variation: Gluten-Free Deep Dish Savory Pie
Enveloped in a delicate, olive oil pastry crust that will melt in your mouth, the filling for this savory pie is chock full of goodness. Fresh green chard and zucchini, slivers of salty ham and crisp bacon, nutty Gruyère cheese, and tender rice make this a hearty yet healthy option for lunch or dinner. It's a snap to put together, and you can change the filling ingredients depending on the season or what you have on hand.
PIE RECIPE HELP
INGREDIENTS
Olive Oil Pastry Crust Dough:
1 large egg yolk
2 tablespoons cold water, or more if needed
1/2 cup extra-virgin olive oil
1/2 teaspoon salt
2 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
Deep Dish Savory Pie Filling:
1/2 pound Swiss chard leaves, sliced into fine julienne or cut into long thin strips, similar to matchsticks
1/2 pound zucchini, ends trimmed, cut into quarters and thinly sliced
5 scallions (green onions), thinly sliced
2 ounces cooked ham, cut into fine julienne or cut into long thin strips, similar to matchsticks
1/3 pound sliced bacon, fried until slightly crispy, patted dry, and cut into small pieces; Do not over-crisp the bacon, because it will get too hard when baked in the recipe.
1/2 cup long-grain rice, uncooked
1 1/2 ounces Gruyère cheese or Sharp American cheese, finely grated
2 tablespoons extra-virgin olive oil, plus additional for greasing the pan
1 large egg
1/2 teaspoon salt
1/2 teaspoon finely ground white or ground black pepper
NOTE – TO PREPARE:
– Swiss chard leaves, sliced into fine julienne or cut into long thin strips, similar to matchsticks:
– Zucchini, ends trimmed, cut into quarters and thinly sliced:
– Scallions (green onions), thinly sliced:
– Cooked ham, cut into fine julienne or cut into long thin strips, similar to matchsticks:
– Sliced bacon, fried until slightly crispy, patted dry, and cut into small pieces:
NOTE: Do not over-crisp the bacon, because it will get too hard when baked in the recipe.
– Gruyère cheese or Sharp American cheese, finely grated:
INSTRUCTIONS
STEP I: MAKE THE OLIVE OIL PASTRY CRUST DOUGH
1. In a small bowl, beat together the egg yolk, cold water, olive oil, and salt.
SARAH SAYS: We like to use a small measuring cup, instead of a small bowl, because it has a pouring spout, which will come in handy in the next step.
2. Place the flour in a mixing bowl or directly on a clean work surface and make a well in the center. Pour the egg and water mixture into the well.
3. Using your fingertips, mix to form a firm dough. Press the dough until it comes together. Do not over work.
SARAH SAYS: If you find that the dough is still too crumbly when pressed between your fingertips, add a teaspoon or so of cold water at a time, and work it gently into the dough.
4. Press the dough into a disk shape. Wrap in plastic and let rest for 2 hours in the refrigerator, or overnight.
STORAGE
Because the dough contains an egg yolk, it can be stored in the refrigerator for two days only. It can be frozen for a month or more. Thaw in the refrigerator before using.
STEP II: PREPARE THE FILLING.
1. In a large bowl, combine the Swiss chard, zucchini, scallions, ham, bacon, rice, Gruyère cheese, olive oil, and egg. Season with salt and pepper and mix well.
STEP III: ROLL THE PASTRY DOUGH, FILL THE PIE AND BAKE. SERVE.
1. Position an oven shelf in the lower third of the oven. Heat the oven to 400 degrees F
2. Brush the 9-inch deep dish or regular pie pan with olive oil and dust with flour to coat. Tap out any excess flour.
SARAH SAYS: You could also use nonstick cooking oil spray to grease the pan with, followed with a light coating of flour; do not use butter because it causes baked goods to stick.
3. With a bench scraper or sharp knife, divide the dough into two pieces, one a little bigger (for the bottom) than the other (for the top).
4. On a floured surface, roll out the bottom crust and place it inside the prepared pie pan. The dough should drape over the sides of the mold.
SARAH SAYS: To transfer the dough to the pie pan…
A. Roll the dough onto the rolling pin. First place a floured rolling pin, centered on the edge away you. Roll towards you and, at the same time, pick up the edge (use a bench scraper or spatula if dough sticks to the countertop) and support the dough as you wrap it around the pin. Be careful not to press it. Keep rolling until all of the dough is rolled onto the pin.
B. Position dough over the pie pan and begin unrolling the dough, starting from one edge, leaving a 2-inch overhang on all sides
C. When the dough is unrolled, GENTLY ease the dough into place. Lift up the dough edge and ease the dough down into the pan with your other hand. DO NOT stretch the dough because this will make it shrink while baking.
5. Starting at the edges and working toward the center, spread the filling in the crust in an even layer.
Press the filling toward the edge to remove any spaces between the mold and the dough.
NOTE: The pan will be filled to the brim with filling.
6. Roll out the top dough, according to Step #4, after the filling is inside the mold.
Transfer it and place it over the filled pie pan using the same rolling pin technique described in Step #4.
7. Seal the dough around the edges by pinching with your fingers. Use a pair of kitchen shears or scissors to trim any excess dough around the rim of the pie pan.
8. Make a few small slits in the top to allow the steam to escape. Dust lightly with flour. Optionally place on a silpat or foil lined baking sheet to catch any drips.
9. Bake the pie for 30 to 40 minutes, or until it is evenly browned. Cool on a wire cake rack to cool completely.
SERVE
After cooling, cut into slices.
STORAGE
Store in the refrigerator for a few days. Can be frozen for a month or more, although the vegetables in it may become somewhat mushier.
Thaw in the refrigerator. Reheat, wrapped in foil, in a 325 degree F oven.
VARIATION
Gluten-Free Deep DIsh Savory Pie
Use our Gluten-Free Pie Crust Dough in place of the Pie Crust Dough in this recipe. Reduce the sugar to 1 tablespoon or 2 teaspoons, if using. The filling is already naturally gluten-free.
