Fresh Tomato Pie
2 cups all-purpose flour 2 teaspoons black peppercorns -- crushed fine Kosher salt 1 tablespoon baking powder 1 stick chilled butter -- cut into cubes 2/3 cup whole milk 2 1/2 poun...
Ingredients
- 2cupall-purpose flour
- 2teaspoonblack peppercorns -- crushed fine
- 1stickchilled butter -- cut into cubes
- 2/3cupwhole milk
- 21/2 pounds medium-sized ripe slicing tomatoes -- peeled and
- 4ouncegrated medium-sharp or sharp cheddar -- (2 cups)
- 2/3cup
- 1/2lemon
Directions
- 1
2 cups all-purpose flour 2 teaspoons black peppercorns -- crushed fine Kosher salt 1 tablespoon baking powder 1 stick chilled butter -- cut
- 2
Either by hand using a pastry blender or in a food processor, quickly work the butter into the flour mixture so that it has the consistency
- 3
If using a food processor, add the milk, pulse quickly 2 to 3 times — until the dough just barely comes together, and then turn it out onto
- 4
If working by hand, make a small well in the center of the flour, pour the milk in, and then mix quickly with a fork until the dough comes t
- 5
Turn onto a floured surface
- 6
Knead the dough for about 30 seconds and then let it rest for 10 minutes
- 7
Cut the dough in half, roll out half to fit a 10-inch pie pan, and line the pan with it
- 8
Cover the surface of the pie with a layer of tomatoes, sprinkle with a little salt, and add a sparse layer of basil leaves