THE SL KITCHEN
JULY 2019 / SOUTHERNLIVING.COM
114
spoon, transfer bacon mixture to a
plate lined with paper towels to drain.
Cool 20 minutes.
- Stir together cheese, mayonnaise,
basil, chives, Dijon, and egg until
combined. Sprinkle with pepper and
remaining 1/4 teaspoon salt. Fold in
bacon mixture.
- Gently spread a third of cheese
mixture onto Parmesan-Buttermilk
Crust; layer with half of the roasted
tomato slices in slightly overlapping
pattern. Spread another third of cheese
mixture on top of tomato slices. Repeat
with remaining roasted tomato slices
and cheese mixture. Top with reserved
sliced fresh tomatoes, pressing filling
gently into crust. Shield edges of pie
with aluminum foil.
6. Bake in preheated oven until filling
is set, 40 to 45 minutes. Transfer to a
wire rack, and let stand 1 hour before
serving. Sprinkle with basil and chives.
Parmesan-Buttermilk Crust
ACTIVE 30 MIN. - TOTAL 2 HOURS,
PLUS 2 HOURS CHILLING
MAKES 1 DEEP-DISH PIECRUST|
Pulse 2 1/2 cups all-purpose flour, 3 oz.
finely shredded Parmigiano-Reggiano
cheese (about 1 packed cup), 1/2 tsp.
kosher salt, and 1/4 tsp. black pepper
in food processor until combined,
about 3 times. Add 3/4 cup cubed, cold
unsalted butter and 1/4 cup cubed,
cold solid vegetable shortening; pulse
until butter and shortening are pea-
size pieces, about 5 times. Drizzle in
6 Tbsp. whole buttermilk; process until
dough just begins to come together.
Lightly knead dough into a ball on a
large piece of plastic wrap. Flatten
into a disk, and wrap tightly. Chill at
least 2 hours or up to 2 days. Preheat
oven to 400°F. Roll dough out on a
floured surface into a 15- to 16-inch
circle, about 1/3 inch thick. Transfer
to a 9-inch deep-dish pie plate. Trim
edges, leaving a 1-inch overhang.
Fold edges under and crimp. Freeze
dough 20 minutes. Line piecrust with
parchment paper, and fill with pie
weights or dried beans. Bake crust
20 minutes. Remove parchment and
weights; bake until edges are golden
and bottom of crust is set, about
8 minutes. Cool completely, about
30 minutes. å
ROOKIE MISTAKE
Whether using store-bought or homemade dough,
don’t forget to blind-bake the crust (bake it a bit on
its own) before adding the filling. This extra step will
keep the crust from turning soggy as the pie bakes.
Perfect Pie Filling
Three ingredients for creamy and flavorful results
1
MAYONNAISE
This pantry staple is the
key to a good tomato
pie because it makes
the filling creamy and
helps bind it together. We
prefer Duke’s Mayonnaise
because it has a nice
vinegary taste, unlike
some other brands. If the
thought of mayonnaise
in a pie doesn’t sound
appealing, fear not.
As with all good secret
ingredients, you won’t
even know it’s there.
3
DIJON MUSTARD
Like mayonnaise and
extra-sharp Cheddar
cheese, Dijon mustard
adds a tangy note to
the filling, which helps
balance out the sweetness
of the tomatoes and the
richness of the buttery
crust. A touch (all you
need is a tablespoon) of
this pungent condiment
goes a long way. Be sure
to choose a smooth,
not grainy or country-
style, version.
2
EXTRA-SHARP CHEDDAR
Cheese is a must, and we
prefer using extra-sharp
Cheddar. It is aged for
months or even years,
which gives it a signature
bold flavor—and more
bang for your buck. Sharp
Cheddars also have less
moisture than their regular
counterparts, which helps
keep the filling firm. You
can use white or yellow;
the color you choose will
make the filling appear
lighter or darker.
TEST KITCHEN TIP
Let’s Talk
Tomatoes
Raw tomatoes are naturally
full of water, which tends to
leach out as the pie cooks,
giving it a runny texture—one
of the most common conun-
drums when making this
recipe. Luckily, the fix is easy:
Roast most of the tomatoes
before the pie goes into the
oven. Not only does this simple
step keep the filling from being
too wet, but it also caramelizes
the tomatoes, intensifying their
flavor. You can even roast them
up to a day in advance. When
they have cooled, store them
in an airtight container in the
refrigerator.
