When it comes to pie, there are so many options to choose from: key lime, apple, rhubarb, pumpkin. So many pies, so little time.
Mary Berg returned to the Your Morning kitchen to show off three pies that will satisfy your entire family.
WHAT YOU NEED:
- 1 sheet frozen puff pastry, thawed
- 4 large eggs
- 1 cup whole milk
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 1 medium or 2 small potatoes, diced and par boiled
- 6–8 slices bacon, cooked crisp and crumbled
- 1 cup grated cheddar cheese
- Finely chopped spinach, parsley, green onions, grated zucchini, etc., optional
WHAT YOU DO:
- Arrange your oven rack to the second lowest position and preheat it to 425F. Roll the puff pastry out into roughly a 12-inch square on a lightly floured surface and transfer it into a 9-inch glass or metal pie plate. Trim the pastry so that it hangs just a little over the pan’s edge and, using a fork, give the bottom of the crust about 15–20 pokes.
- In a large bowl, beat together the eggs and gradually add the milk. Season with salt and pepper and set aside. Scatter the potatoes, bacon, cheddar cheese, and any veg you’re using across the bottom of the pie shell and carefully pour the egg mixture over top. Place the pie plate on a baking sheet to catch any potential boil over and pop the breakfast pie (aka quiche) into the oven to bake until golden brown and set, about 25–30 minutes. Allow the quiche to cool slightly before serving.
Pizza Pie, Chicago-ish Style
WHAT YOU NEED:
- ½ ball store bought pizza dough
- 3 tablespoons salted butter, room temperature
- 1 ¼ cups store bought marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup cooked and crumbled sausage, a handful of pepperoni, thinly sliced bell peppers, and/or any other pizza topping you like
- Olive oil
- ¼ cup finely ground Parmesan cheese
WHAT YOU DO:
- For the crust, roll out the dough on a lightly floured surface into a rough 6x12-inch rectangle. Using the back of a spoon or a butter knife, spread the room temperature butter all over the dough then roll it up into a log starting at one of the short ends. Pop the dough into a lightly greased metal bowl and cover it with a piece of plastic wrap and a clean kitchen towel. Place the dough in a warm spot for about 1 hour to rest and rise slightly.
- Meanwhile, prepare all of your ingredients by setting out the sauce, grating your cheese, and whipping up any toppings/fillings you’d like in you pie and lightly grease a 9-inch deep dish pie plate or springform pan with a drizzle of olive oil.
- When the dough has rested and risen, set your oven rack to the lowest position and preheat it to 425F. Transfer the dough to a lightly floured work surface and roll it out into a 14-inch circle. Drape the dough over your prepared pan and gently press it in making sure that a little excess dough hangs over the edge. Brush the dough with a little olive oil and place the whole thing onto a rimmed baking sheet.
- Now, it’s time to fill your pie! Starting with the cheese, layer in the mozzarella, followed by any toppings/fillings you’d like. Finally, since this is a Chicago-ish style pizza, we end with a layer of sauce and a scattering of ground Parmesan cheese. If 1 ¼ cups of sauce seems like too much to you, you can use as little as ¾ cup. Just be sure to cover all of those lovely fillings.
- Pop your pizza into the oven and bake for 22¬–28 minutes or until the crust is golden brown and delicious. Allow the pizza pie to cool for 10–15 minutes before serving it up and digging in!
3.1415PIE - Slab Pi(e)
Makes 1 slab pie
WAHT YOU NEED:
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 cups cold unsalted butter, cut into pats
- 2 eggs
- ¼ cup cold milk
- Egg wash (1 egg + 2 teaspoons milk or water)
- 4 cups fresh strawberries, quartered
- 2 cups raspberries
- 2 cups diced canned peaches, drained
- 1 teaspoon vanilla
- ½ lemon, juiced
- 1 ¼ cup sugar
- ¼ cup cornstarch
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
WHAT YOU DO:
- For the pastry, combine the flour, salt, and sugar in the bowl of a food processor and quickly cut in the cold butter pats. This should only take about 5-8 pulses. Transfer this mixture into a large mixing bowl and set aside.
- In a small bowl, beat the egg and milk together. Pour this wet mixture over the flour and butter mixture and, using a wooden spoon, mix until evenly combined and the dough holds together when you squeeze some in your hand. Transfer the dough onto a piece of plastic wrap and form it into a flat disk, wrapping well, and refrigerate for at least one hour.
- Meanwhile, make the filling by combining the strawberries, raspberries, peaches, vanilla, and lemon in a large bowl. In a separate bowl, whisk together the sugar, cornstarch, cinnamon, nutmeg, and salt. Add this to the fruit mixture and mix well to ensure that everything is well combined.
- When ready to bake, preheat your oven to 375F
- Take the pastry round from the fridge and roll out to ¼” thick. Transfer the dough onto a 10x15-inch jellyroll pan, coax it into the corners of the pan, and trim off all but a ½-inch overhang. Crimp the crust and pour the filling into the pie shell then pop the whole thing into the freezer while you work on the top layer of crust.
- For the top of this Pi Day themed pie, use cookie cutters in the shape of numbers to cut out as many decimal points of pi you’d like or that will cover the 10x15-inch top of the pie. For easy reference, here is pi to 29 decimal points: 3.14159265358979323846264338328
- Retrieve your pie from the freezer and lay out your numbers on top of the filling and pop it back into the freezer for 5–10 minutes just to firm up the dough.
- Place the slab pie on a larger sheet pan and brush the top with egg wash. Bake the pi(e) for 40–50 minutes or until golden brown and delicious. If the top is browning too quickly, just pop a piece of aluminum foil on top while the pie bakes.
- Cool completely on a rack to before digging in!