TOMATO AND CORN PIE
Steps:
- Whisk together flour, baking powder, and 3/4 teaspoon salt in a bowl, then blend in 3/4 stick cold butter with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball.
- Divide dough in half and roll out 1 piece between sheets of plastic wrap into a 12-inch round (1/8 inch thick). Remove top sheet of plastic wrap, then lift dough using bottom sheet of plastic wrap and invert into a 9-inch glass pie plate, patting with your fingers to fit (there will be just enough dough to line plate without an overhang). Discard plastic wrap.
- Preheat oven to 400°F.
- Whisk together mayonnaise and lemon juice. Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, 1 tablespoon basil, 1/2 tablespoon chives, 1/8 teaspoon pepper, and 1/2 teaspoon salt. Repeat layering with remaining tomatoes, corn, basil, chives, pepper, and salt, then sprinkle with 1 cup cheese. Pour lemon mayonnaise over filling and sprinkle with remaining cheese.
- Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal. Cut 4 steam vents in top crust and brush crust with 2 teaspoons melted butter.
- Bake pie in middle of oven until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.
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Bandar Talal
[email protected]This recipe looks delicious. I'm going to make it for my family this weekend.
Gurdip Singh
[email protected]I can't wait to try this recipe!
Munirat Lukman
[email protected]This recipe is perfect for a potluck or picnic.
Tiger Maruf
[email protected]I added a bit of chili powder to the filling to give it a little kick.
kchaarmy kurd
[email protected]This recipe is a great way to use up leftover roasted corn.
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[email protected]I'm not a great cook, but this recipe was easy to follow and turned out great.
Frank Moniz
[email protected]This recipe is a delicious and affordable way to feed a crowd.
Sayf Ally Sobratee
[email protected]I've made this recipe several times and it always turns out great. It's a family favorite!
Sad khan Khan
[email protected]This recipe is easy to make and perfect for a weeknight meal.
Nilaja
[email protected]This recipe is very versatile. You can add different vegetables, cheeses, or meats to suit your taste.
Shaheenaanxari Anxari
[email protected]I made this recipe in a muffin tin instead of a pie plate. It worked perfectly and made it easy to serve individual portions.
Beenish Adil
[email protected]I'm a vegetarian, so I substituted the bacon for mushrooms. It turned out great! The mushrooms added a nice earthy flavor to the dish.
Mohammed Shahriar Khan
[email protected]This recipe is a great way to get kids to eat their vegetables. My kids loved the sweet corn and creamy filling.
toastlovestea
[email protected]I'm not a big fan of corn, but I really enjoyed this recipe. The tomatoes and cheese helped to balance out the flavor of the corn.
Najeebullah Awan
[email protected]This recipe is a keeper! I've already made it twice and it's been a hit both times.
SAAD DON
[email protected]I made this recipe exactly as written and it turned out perfectly. The crust was flaky and the filling was creamy and flavorful.
Allah rakha Sial
[email protected]This dish is a great way to use up leftover corn and tomatoes. It's also a very affordable meal.
Martin Souders
[email protected]I've been making this recipe for years and it never disappoints. It's a classic comfort food that always brings a smile to my face.
Ola Sunday
[email protected]Easy to make and incredibly delicious. My family loved it!
Kithu Lovely
[email protected]This recipe was an absolute hit at our dinner party! The combination of sweet corn and tangy tomatoes was a perfect balance of flavors.