It's pie season, friends and Michelle, Stepladder Creamery co-owner, is in the kitchen making delicious recipes to share for the holidays.
Using the all-new Unsalted Cultured Butter and Moonstone cheese, this veggie and cheese pie with a homemade crust is sure to impress all your house guests and fill the air with the most comforting aroma.
Why a homemade crust, Michelle?
"Store bought pie crusts are great, don't get me wrong. I do use them on occasion, but there's nothing like a homemade pie crust that's buttery, flakey and made from scratch. The Unsalted Cultured Butter is the perfect addition to this already simple pie crust recipe. It gives the crust a little extra tang from the added cultures to the butter without the added salt. So good!"
With so many delicious cheese options, why Moonstone, Michelle?
"Honestly, almost any Stepladder cheese could be used in this recipe! That's how versatile our cheeses are, but I chose Moonstone because of its melting abilities and mild, creamy and nutty flavors. If you're looking for something with more of a pop, Cabrillo, Goat Cheddar or even Big Sur would be great additions to this recipe."
Pie Crust Ingredients:
- 4 cups All Purpose Flour
- 1 teaspoon sea salt
- 1 tablespoon sugar (omitted for savory crusts)
- 10 ounces unsalted, cultured butter cut into ½-inch dice
- 1 teaspoon apple cider vinegar
- ⅓ - ½ cup cold water
Makes 4 single pie crust OR 2 pie crusts + 2 pie double pie crusts
Pie Crust Instructions:
- Put the flour, sea salt and sugar, if using, in a food processor and pulse to combine OR mix with your hands.
- Add the cold butter over the flour in the food processor. Pulse until the mixture looks crumbly with larger, bean sized chunks of butter. Drizzle the apple cider vinegar over top. OR mix with your hands.
- Drizzle cold water and while mixing and stop when it is all combined. Pinch the dough, if it sticks together, it’s ready to go. If not add more water and mix.
- Move the dough to a floured surface and shape it into a big ball. Split into 2 equal pieces and mound each into a flat disk. Wrap in plastic wrap and refrigerate them for at least 30 minutes or for up to 2 days.
- Take out of the fridge and let the dough get to just a little colder than room temperature. Roll it out on a floured piece of parchment paper. If the dough starts to crack once you start rolling, it’s too cold. Let it warm up. If the edges crack as you roll, patch them as needed.
Single Crust Pie
To blind bake a single pie crust: Preheat the oven to 400˚F. Roll out dough and put the dough to a 9-inch pie dish. Trim the dough to a ½-inch overhang. Crimp the overhang to make a nice crust. Prick the bottom all over with a fork. Bake 15-20 minutes until light golden on the bottom. Add filing and cook for another 10-15 minutes.
Double Crust Pie
Preheat the oven to 400˚F. Roll out dough and put the dough to a 9-inch pie dish. Trim the dough to a ½-inch overhang. Crimp the overhang to make a nice crust. Prick the bottom all over with a fork. Add filing. Roll out the dough and place on top of the pie.
Brush the top dough with egg wash and sprinkle with sugar. Using a small knife, cut a few vents on top. Bake 35-45 minutes. Reduce the oven temperature to 350˚F and bake 15-30 minutes longer, or until the fruit is tender and bubbling.
Filling:
- Thinly slice 4 tomatoes, and 1 zucchini. Salt with 5-8 tablespoons of salt and place on a paper towel to help expel the moisture for 30 minutes
- Chop or shred 1 large wedge of Moonstone cheese
- Chop about 5 tablespoons of parsley, basil, and chives
- Chop 4 cloves of garlic
- Mix cheese + herbs + garlic with a pinch of salt and pepper to taste
- Layer veggies on first then add the cheesy mix!
