You Want Pies With That? – Spring Pie

by Jessica on April 12, 2010

Three cheers for the return of ‘You Want Pies With That’!! For April’s “Spring” theme, I chose a tomato, basil & mozzarella pie, better known as a Margherita pie. Totally fresh, and very appropriate for Spring. And don’t forget… entries are due by April 13 at midnight! Hope you join us!! 🙂

Margherita Pie

Margherita Pie
Adapted from: Pies, Pies & More Pies by Viola Goren

Pastry dough:
2 c all-purpose flour, plus more for dusting
1/2 tsp salt
1-1/4 sticks unsalted butter, cold and cut into small pieces
1 large egg or 2 large egg yolks
3 tbsp cold heavy whipping cream, milk or water

8-10 slices mozzarella cheese, thinly sliced
1/4 lb whole cherry tomatoes
1/2 c heavy whipping cream
3 tbsp sour cream
2 large eggs
1-1/2 tsp minced garlic
10-12 fresh basil leaves, chopped
Kosher salt and freshly ground pepper, to taste

Margherita Pie

Prepare pastry in an electric mixer or food processor. Mix flour, salt and butter just until texture resembles bread crumbs. Add egg and cream, and mix just until dough forms. Shape into a thick disc, wrap in plastic wrap and refrigerate for an hour.

On a lightly floured surface, roll out chilled dough to about 1/4″ thick and cut into a 12″ round. Wrap dough loosely around rolling pin and transfer to 10″ pie plate. Trim edges and freeze for 30 minutes.

Preheat oven to 350 degrees F. Line chilled pie shell with parchment paper or aluminum foil and fill with raw beans or pie weights. Bake until crust is dry and lightly golden, about 15 minutes. Remove paper and beans and bake until crust is golden and baked through, 10-15 minutes. Transfer to wire rack to cool.

Increase heat to 375 degrees F and assemble pie. Arrange mozzarella in baked pie shell and top with cherry tomatoes. In a medium bowl, mix together cream, sour cream, eggs, garlic, basil, salt and pepper. Pour cream mixture into shell and bake until filling sets, about 40 minutes. Transfer to wire rack and let cool. Serve slightly warm or at room temperature.

Margherita Pie

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{ 5 comments… read them below or add one }

1 Katrina April 12, 2010 at 11:07 am

Clever little thing! I never would have thought about doing a savory pie for my spring pie. Looks absolutely scrumptious!


2 snookydoodle April 12, 2010 at 2:12 pm

oh this looks good!! wish I could grab a slice 🙂


3 Jeannette April 13, 2010 at 3:25 pm

Helllooooo gorgeous!! The pie, not you. No offense 😉 The tomatoes and mozzarella are calling to meeeee


4 Kelsey April 14, 2010 at 12:28 pm

This looks great, Jessica. I can’t wait to join up with the group next time. I’ll be able to make a pie in my brand new, I own it, non-apartment kitchen!


5 chayacomfycook April 14, 2010 at 4:24 pm

I love savory pies and you have a pretty savory pie. I picture savory pies as heavier looking but yours is as light as can be.


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