50043941 recipes from martha stewart s pies and tarts by martha stewart
TRANSCRIPT
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
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7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
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7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
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86 | sl eek
1 Make the crust Preheat oven to 350degF In a food processor process
butter and one- third of coconut until mixture forms a ball 1 to 2 min-
utes Transfer to a medium bowl Sprinkle remaining two-thirds coco-
nut over mixture and combine with your fingers
2 Place a 9-inch pie plate on a parchment-lined rimmed baking sheet
Press coconut mixture into bottom and up sides of pan to form crust
leaving top edges loose and fluffy Place a foil ring (see page 324) over
edge to prevent burning Bake unti l center begins to brown 10 to
15 minutes remove foil and bake until edges are browned 4 to 6 min-
utes more Transfer crust to a wire rack to cool completely
3 Make the filling Bring cream just to a boil in a small saucepan pour
over chocolate in a medium heatproof bowl Let sit 10 minutes then
stir until chocolate is completely melted and mixture is combined Pour
into coconut crust Refrigerate until filling is set 1 hour or up to 1 day
for the crust
4 tablespoonsunsaltedbuttersotened
11 ounces(about6cups)sweetenedshreddedcoconut
for the filling
1copy cupsheavycream
8 ouncesbittersweetchocolate(preerably61percentcacao)fnelychopped
Crisp Coconut and Chocolate PieDespite its chic appearance this dessert is really an uncomplicated
icebox pie at heart And itrsquos gluten-free to boot The pie requires only
four ingredientsmdashbutter chocolate cream and shredded coconut
The press-in crust comes together in seconds in a food processor After
itrsquos baked the shell is lled with velvety ganache which sets to a lovely
smooth sheen Makes one 9-inch pie
pouring ganache into crust
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 410
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 510
230 | a r t f u l
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 610
a r t f u l | 23
1 On a lightly floured surface roll out 1 disk of dough to a 13-inch
roundD inch thick Fit into a 9-inch pie plate and trim dough leaving
a frac12-inch overhang refrigerate or freeze until firm about 30 minutes
2On lightly floured parchment roll out second d isk of dough
D inch thick Using a clean ruler as a guide cut 14 strips (about frac12 inch
wide) with a pastry wheel or sharp knife Place strips (and parchment)
on a baking sheet and refrigerate until firm 10 minutes
3 Combine granulated sugar cornstarch salt and cinnamon in a large
bowl Add cherries and vanilla and toss Pour cherry mixture into pie plate
Dot with butter Lightly brush exposed edge of shell with beaten egg
4 Weave the lattice (see page 328) Lay 7 strips of dough across pie Fold
back every other strip Lay another strip perpendicular in center of pie
Unfold strips over perpendicular strip Fold back strips under perpen-
dicular strip Lay second perpendicular strip next to f irst Unfold strips
over second perpendicular strip Repeat weaving strips across half the
pie Return to center lay a perpendicular strip on unwoven side of pie
and repeat Trim strips to 1-inch overhang Tuck overhang under edge of
shell and crimp to seal Brush lattice with egg wash and sprinkle with
sanding sugar Refrigerate or freeze 30 minutes
5 Preheat oven to 375˚F Transfer pie plate to a parchment-lined rimmed
baking sheet Bake until crust is golden brown and juices are bubbling
if using fresh cherries begin checking after 1 hour if using frozen
about 95 minutes (If top browns too quickly tent with foil)
6 Transfer pie to a wire rack let cool completely Pie can be kept at room
temperature tented with foil up to 1 day
All-purposeourfordusting
PacircteBriseacutee(page322)
1 cupgranulatedsugar
3 tablespoonscornstarch
copy teaspoonsalt
∆ teaspoongroundcinnamon
2 pounds(about6cups)freshsourcherriespittedor1ƒpoundsfrozensourcherriespartiallythawed
1 teaspoonpurevanillaextract
2 tablespoonsunsaltedbuttercutintosmallpieces
1 largeegglightlybeatenforeggwash
Coarsesandingsugarforsprinkling
Sour Cherry PieA winning combination of tart and sweet this county-fair favorite is
marked by a tightly woven lattice crust Sour cherries enjoy a short
seasonmdashtypically a few weeks in late June and early Julymdashso snap them
up when you see them and freeze any extras Line a baking sheet
with parchment and freeze pitted cherries in a single layer Transfer
frozen cherries to a resealable bag they should keep in the freezer
up to one year Makes one 9-inch pie
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 710
286 | savory
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 810
savory | 287
1 Make the crust Pulse f lour cheese salt and butter in a food processor
until mixture resembles coarse meal Add 1 egg yolk pulse to combine
Drizzle in frac14 cup ice water and pulse until dough just comes together(If dough is sti ll crumbly add up to frac14 cup more water 1 tablespoon at a
time) Form dough into a disk and wrap in plastic Refrigerate or freeze
until f irm about 30 minutes
2 Make the fil ling Heat 1 tablespoon oil in a skillet over medium Add
shallot cook stirring occasionally until softened about 3 minutes Add
zucchini cook stirring occasionally until light golden and liquid has
been released about 5 minutes Transfer to a large bowl
3 Halve one-third of the tomatoes Stir halved and whole tomatoes
both cheeses basil and f lour into shallot-zucchini mixture Seasonwith salt and pepper
4 On a lightly f loured surface roll out dough to a 13-inch round about
frac14 inch thick Make seven 3-inch-long cuts around edge of dough evenly
spaced Transfer to a 9-inch pie plate Drizzle shell with remaining table-
spoon oil Transfer fil ling to shell Fold in f laps of dough slightly over-
lapping Refrigerate until dough is firm about 30 minutes
5 Preheat oven to 375degF Whisk cream and remaining egg yolk in a small
bowl and brush over crust Bake pie on a parchment-lined rimmed bak-
ing sheet until crust is golden brown and juices are bubbling 70 to 80
minutes Transfer to a wire rack to cool slightly Serve warm
for the crust
2copy cupsall-purposeourplus
moreordusting ˙ cupfnelygratedParmesan
cheese
1 teaspooncoarsesalt
ƒ cup(1 sticks)coldunsaltedbuttercutintopieces
1 largeeggyolkplus1largeeggyolkoreggwash
copy to cupicewater
1 tablespoonheavycreamoreggwash
for the filling
2 tablespoonsextra-virginoliveoil
1 shallotfnelychopped
1 smallzucchinihalvedlengthwiseandcutcrosswiseinto˙-inch-thickhal-moons
1˙ poundscherrytomatoes
˙ cupgratedParmesancheese
4 ouncesbocconcini(reshmozzarellaballs)orreshmozzarella(1-inchpieces)
3 tablespoonsreshbasilleaveschopped
copy cupplus2tablespoonsall-purposeour
Coarsesaltandreshlygroundpepper
Cherry Tomato Mozzarella andZucchini PieThis pie combines the ease o a galettemdashno need to attach a top crust
or crimp any edgesmdashwith the convenience o oven-to-table serving
Beore the tender dough is tted in the pie plate it is cut into faps aroundthe edge or neat even olding over the lling When the pie emerges
rom the oven the tomatoes will be near bursting their juices mingling
with the cheeses zucchini and basil It just might remind you o another
delicious savory pie pizza Makes one 9-inch pie
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 910
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 1010
Excerpted from Martha Stewartrsquos New Pies and Tarts by Martha Stewart Copyright copy2011 byMartha Stewart Excerpted by permission of Clarkson Potter a division of Random HouseInc All rights reserved No part of this excerptmay be reproduced or reprinted without
permission in writing from the publisher
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 210
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 310
86 | sl eek
1 Make the crust Preheat oven to 350degF In a food processor process
butter and one- third of coconut until mixture forms a ball 1 to 2 min-
utes Transfer to a medium bowl Sprinkle remaining two-thirds coco-
nut over mixture and combine with your fingers
2 Place a 9-inch pie plate on a parchment-lined rimmed baking sheet
Press coconut mixture into bottom and up sides of pan to form crust
leaving top edges loose and fluffy Place a foil ring (see page 324) over
edge to prevent burning Bake unti l center begins to brown 10 to
15 minutes remove foil and bake until edges are browned 4 to 6 min-
utes more Transfer crust to a wire rack to cool completely
3 Make the filling Bring cream just to a boil in a small saucepan pour
over chocolate in a medium heatproof bowl Let sit 10 minutes then
stir until chocolate is completely melted and mixture is combined Pour
into coconut crust Refrigerate until filling is set 1 hour or up to 1 day
for the crust
4 tablespoonsunsaltedbuttersotened
11 ounces(about6cups)sweetenedshreddedcoconut
for the filling
1copy cupsheavycream
8 ouncesbittersweetchocolate(preerably61percentcacao)fnelychopped
Crisp Coconut and Chocolate PieDespite its chic appearance this dessert is really an uncomplicated
icebox pie at heart And itrsquos gluten-free to boot The pie requires only
four ingredientsmdashbutter chocolate cream and shredded coconut
The press-in crust comes together in seconds in a food processor After
itrsquos baked the shell is lled with velvety ganache which sets to a lovely
smooth sheen Makes one 9-inch pie
pouring ganache into crust
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 410
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 510
230 | a r t f u l
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 610
a r t f u l | 23
1 On a lightly floured surface roll out 1 disk of dough to a 13-inch
roundD inch thick Fit into a 9-inch pie plate and trim dough leaving
a frac12-inch overhang refrigerate or freeze until firm about 30 minutes
2On lightly floured parchment roll out second d isk of dough
D inch thick Using a clean ruler as a guide cut 14 strips (about frac12 inch
wide) with a pastry wheel or sharp knife Place strips (and parchment)
on a baking sheet and refrigerate until firm 10 minutes
3 Combine granulated sugar cornstarch salt and cinnamon in a large
bowl Add cherries and vanilla and toss Pour cherry mixture into pie plate
Dot with butter Lightly brush exposed edge of shell with beaten egg
4 Weave the lattice (see page 328) Lay 7 strips of dough across pie Fold
back every other strip Lay another strip perpendicular in center of pie
Unfold strips over perpendicular strip Fold back strips under perpen-
dicular strip Lay second perpendicular strip next to f irst Unfold strips
over second perpendicular strip Repeat weaving strips across half the
pie Return to center lay a perpendicular strip on unwoven side of pie
and repeat Trim strips to 1-inch overhang Tuck overhang under edge of
shell and crimp to seal Brush lattice with egg wash and sprinkle with
sanding sugar Refrigerate or freeze 30 minutes
5 Preheat oven to 375˚F Transfer pie plate to a parchment-lined rimmed
baking sheet Bake until crust is golden brown and juices are bubbling
if using fresh cherries begin checking after 1 hour if using frozen
about 95 minutes (If top browns too quickly tent with foil)
6 Transfer pie to a wire rack let cool completely Pie can be kept at room
temperature tented with foil up to 1 day
All-purposeourfordusting
PacircteBriseacutee(page322)
1 cupgranulatedsugar
3 tablespoonscornstarch
copy teaspoonsalt
∆ teaspoongroundcinnamon
2 pounds(about6cups)freshsourcherriespittedor1ƒpoundsfrozensourcherriespartiallythawed
1 teaspoonpurevanillaextract
2 tablespoonsunsaltedbuttercutintosmallpieces
1 largeegglightlybeatenforeggwash
Coarsesandingsugarforsprinkling
Sour Cherry PieA winning combination of tart and sweet this county-fair favorite is
marked by a tightly woven lattice crust Sour cherries enjoy a short
seasonmdashtypically a few weeks in late June and early Julymdashso snap them
up when you see them and freeze any extras Line a baking sheet
with parchment and freeze pitted cherries in a single layer Transfer
frozen cherries to a resealable bag they should keep in the freezer
up to one year Makes one 9-inch pie
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 710
286 | savory
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 810
savory | 287
1 Make the crust Pulse f lour cheese salt and butter in a food processor
until mixture resembles coarse meal Add 1 egg yolk pulse to combine
Drizzle in frac14 cup ice water and pulse until dough just comes together(If dough is sti ll crumbly add up to frac14 cup more water 1 tablespoon at a
time) Form dough into a disk and wrap in plastic Refrigerate or freeze
until f irm about 30 minutes
2 Make the fil ling Heat 1 tablespoon oil in a skillet over medium Add
shallot cook stirring occasionally until softened about 3 minutes Add
zucchini cook stirring occasionally until light golden and liquid has
been released about 5 minutes Transfer to a large bowl
3 Halve one-third of the tomatoes Stir halved and whole tomatoes
both cheeses basil and f lour into shallot-zucchini mixture Seasonwith salt and pepper
4 On a lightly f loured surface roll out dough to a 13-inch round about
frac14 inch thick Make seven 3-inch-long cuts around edge of dough evenly
spaced Transfer to a 9-inch pie plate Drizzle shell with remaining table-
spoon oil Transfer fil ling to shell Fold in f laps of dough slightly over-
lapping Refrigerate until dough is firm about 30 minutes
5 Preheat oven to 375degF Whisk cream and remaining egg yolk in a small
bowl and brush over crust Bake pie on a parchment-lined rimmed bak-
ing sheet until crust is golden brown and juices are bubbling 70 to 80
minutes Transfer to a wire rack to cool slightly Serve warm
for the crust
2copy cupsall-purposeourplus
moreordusting ˙ cupfnelygratedParmesan
cheese
1 teaspooncoarsesalt
ƒ cup(1 sticks)coldunsaltedbuttercutintopieces
1 largeeggyolkplus1largeeggyolkoreggwash
copy to cupicewater
1 tablespoonheavycreamoreggwash
for the filling
2 tablespoonsextra-virginoliveoil
1 shallotfnelychopped
1 smallzucchinihalvedlengthwiseandcutcrosswiseinto˙-inch-thickhal-moons
1˙ poundscherrytomatoes
˙ cupgratedParmesancheese
4 ouncesbocconcini(reshmozzarellaballs)orreshmozzarella(1-inchpieces)
3 tablespoonsreshbasilleaveschopped
copy cupplus2tablespoonsall-purposeour
Coarsesaltandreshlygroundpepper
Cherry Tomato Mozzarella andZucchini PieThis pie combines the ease o a galettemdashno need to attach a top crust
or crimp any edgesmdashwith the convenience o oven-to-table serving
Beore the tender dough is tted in the pie plate it is cut into faps aroundthe edge or neat even olding over the lling When the pie emerges
rom the oven the tomatoes will be near bursting their juices mingling
with the cheeses zucchini and basil It just might remind you o another
delicious savory pie pizza Makes one 9-inch pie
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 910
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 1010
Excerpted from Martha Stewartrsquos New Pies and Tarts by Martha Stewart Copyright copy2011 byMartha Stewart Excerpted by permission of Clarkson Potter a division of Random HouseInc All rights reserved No part of this excerptmay be reproduced or reprinted without
permission in writing from the publisher
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 310
86 | sl eek
1 Make the crust Preheat oven to 350degF In a food processor process
butter and one- third of coconut until mixture forms a ball 1 to 2 min-
utes Transfer to a medium bowl Sprinkle remaining two-thirds coco-
nut over mixture and combine with your fingers
2 Place a 9-inch pie plate on a parchment-lined rimmed baking sheet
Press coconut mixture into bottom and up sides of pan to form crust
leaving top edges loose and fluffy Place a foil ring (see page 324) over
edge to prevent burning Bake unti l center begins to brown 10 to
15 minutes remove foil and bake until edges are browned 4 to 6 min-
utes more Transfer crust to a wire rack to cool completely
3 Make the filling Bring cream just to a boil in a small saucepan pour
over chocolate in a medium heatproof bowl Let sit 10 minutes then
stir until chocolate is completely melted and mixture is combined Pour
into coconut crust Refrigerate until filling is set 1 hour or up to 1 day
for the crust
4 tablespoonsunsaltedbuttersotened
11 ounces(about6cups)sweetenedshreddedcoconut
for the filling
1copy cupsheavycream
8 ouncesbittersweetchocolate(preerably61percentcacao)fnelychopped
Crisp Coconut and Chocolate PieDespite its chic appearance this dessert is really an uncomplicated
icebox pie at heart And itrsquos gluten-free to boot The pie requires only
four ingredientsmdashbutter chocolate cream and shredded coconut
The press-in crust comes together in seconds in a food processor After
itrsquos baked the shell is lled with velvety ganache which sets to a lovely
smooth sheen Makes one 9-inch pie
pouring ganache into crust
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 410
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 510
230 | a r t f u l
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 610
a r t f u l | 23
1 On a lightly floured surface roll out 1 disk of dough to a 13-inch
roundD inch thick Fit into a 9-inch pie plate and trim dough leaving
a frac12-inch overhang refrigerate or freeze until firm about 30 minutes
2On lightly floured parchment roll out second d isk of dough
D inch thick Using a clean ruler as a guide cut 14 strips (about frac12 inch
wide) with a pastry wheel or sharp knife Place strips (and parchment)
on a baking sheet and refrigerate until firm 10 minutes
3 Combine granulated sugar cornstarch salt and cinnamon in a large
bowl Add cherries and vanilla and toss Pour cherry mixture into pie plate
Dot with butter Lightly brush exposed edge of shell with beaten egg
4 Weave the lattice (see page 328) Lay 7 strips of dough across pie Fold
back every other strip Lay another strip perpendicular in center of pie
Unfold strips over perpendicular strip Fold back strips under perpen-
dicular strip Lay second perpendicular strip next to f irst Unfold strips
over second perpendicular strip Repeat weaving strips across half the
pie Return to center lay a perpendicular strip on unwoven side of pie
and repeat Trim strips to 1-inch overhang Tuck overhang under edge of
shell and crimp to seal Brush lattice with egg wash and sprinkle with
sanding sugar Refrigerate or freeze 30 minutes
5 Preheat oven to 375˚F Transfer pie plate to a parchment-lined rimmed
baking sheet Bake until crust is golden brown and juices are bubbling
if using fresh cherries begin checking after 1 hour if using frozen
about 95 minutes (If top browns too quickly tent with foil)
6 Transfer pie to a wire rack let cool completely Pie can be kept at room
temperature tented with foil up to 1 day
All-purposeourfordusting
PacircteBriseacutee(page322)
1 cupgranulatedsugar
3 tablespoonscornstarch
copy teaspoonsalt
∆ teaspoongroundcinnamon
2 pounds(about6cups)freshsourcherriespittedor1ƒpoundsfrozensourcherriespartiallythawed
1 teaspoonpurevanillaextract
2 tablespoonsunsaltedbuttercutintosmallpieces
1 largeegglightlybeatenforeggwash
Coarsesandingsugarforsprinkling
Sour Cherry PieA winning combination of tart and sweet this county-fair favorite is
marked by a tightly woven lattice crust Sour cherries enjoy a short
seasonmdashtypically a few weeks in late June and early Julymdashso snap them
up when you see them and freeze any extras Line a baking sheet
with parchment and freeze pitted cherries in a single layer Transfer
frozen cherries to a resealable bag they should keep in the freezer
up to one year Makes one 9-inch pie
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 710
286 | savory
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 810
savory | 287
1 Make the crust Pulse f lour cheese salt and butter in a food processor
until mixture resembles coarse meal Add 1 egg yolk pulse to combine
Drizzle in frac14 cup ice water and pulse until dough just comes together(If dough is sti ll crumbly add up to frac14 cup more water 1 tablespoon at a
time) Form dough into a disk and wrap in plastic Refrigerate or freeze
until f irm about 30 minutes
2 Make the fil ling Heat 1 tablespoon oil in a skillet over medium Add
shallot cook stirring occasionally until softened about 3 minutes Add
zucchini cook stirring occasionally until light golden and liquid has
been released about 5 minutes Transfer to a large bowl
3 Halve one-third of the tomatoes Stir halved and whole tomatoes
both cheeses basil and f lour into shallot-zucchini mixture Seasonwith salt and pepper
4 On a lightly f loured surface roll out dough to a 13-inch round about
frac14 inch thick Make seven 3-inch-long cuts around edge of dough evenly
spaced Transfer to a 9-inch pie plate Drizzle shell with remaining table-
spoon oil Transfer fil ling to shell Fold in f laps of dough slightly over-
lapping Refrigerate until dough is firm about 30 minutes
5 Preheat oven to 375degF Whisk cream and remaining egg yolk in a small
bowl and brush over crust Bake pie on a parchment-lined rimmed bak-
ing sheet until crust is golden brown and juices are bubbling 70 to 80
minutes Transfer to a wire rack to cool slightly Serve warm
for the crust
2copy cupsall-purposeourplus
moreordusting ˙ cupfnelygratedParmesan
cheese
1 teaspooncoarsesalt
ƒ cup(1 sticks)coldunsaltedbuttercutintopieces
1 largeeggyolkplus1largeeggyolkoreggwash
copy to cupicewater
1 tablespoonheavycreamoreggwash
for the filling
2 tablespoonsextra-virginoliveoil
1 shallotfnelychopped
1 smallzucchinihalvedlengthwiseandcutcrosswiseinto˙-inch-thickhal-moons
1˙ poundscherrytomatoes
˙ cupgratedParmesancheese
4 ouncesbocconcini(reshmozzarellaballs)orreshmozzarella(1-inchpieces)
3 tablespoonsreshbasilleaveschopped
copy cupplus2tablespoonsall-purposeour
Coarsesaltandreshlygroundpepper
Cherry Tomato Mozzarella andZucchini PieThis pie combines the ease o a galettemdashno need to attach a top crust
or crimp any edgesmdashwith the convenience o oven-to-table serving
Beore the tender dough is tted in the pie plate it is cut into faps aroundthe edge or neat even olding over the lling When the pie emerges
rom the oven the tomatoes will be near bursting their juices mingling
with the cheeses zucchini and basil It just might remind you o another
delicious savory pie pizza Makes one 9-inch pie
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 910
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 1010
Excerpted from Martha Stewartrsquos New Pies and Tarts by Martha Stewart Copyright copy2011 byMartha Stewart Excerpted by permission of Clarkson Potter a division of Random HouseInc All rights reserved No part of this excerptmay be reproduced or reprinted without
permission in writing from the publisher
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 410
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 510
230 | a r t f u l
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 610
a r t f u l | 23
1 On a lightly floured surface roll out 1 disk of dough to a 13-inch
roundD inch thick Fit into a 9-inch pie plate and trim dough leaving
a frac12-inch overhang refrigerate or freeze until firm about 30 minutes
2On lightly floured parchment roll out second d isk of dough
D inch thick Using a clean ruler as a guide cut 14 strips (about frac12 inch
wide) with a pastry wheel or sharp knife Place strips (and parchment)
on a baking sheet and refrigerate until firm 10 minutes
3 Combine granulated sugar cornstarch salt and cinnamon in a large
bowl Add cherries and vanilla and toss Pour cherry mixture into pie plate
Dot with butter Lightly brush exposed edge of shell with beaten egg
4 Weave the lattice (see page 328) Lay 7 strips of dough across pie Fold
back every other strip Lay another strip perpendicular in center of pie
Unfold strips over perpendicular strip Fold back strips under perpen-
dicular strip Lay second perpendicular strip next to f irst Unfold strips
over second perpendicular strip Repeat weaving strips across half the
pie Return to center lay a perpendicular strip on unwoven side of pie
and repeat Trim strips to 1-inch overhang Tuck overhang under edge of
shell and crimp to seal Brush lattice with egg wash and sprinkle with
sanding sugar Refrigerate or freeze 30 minutes
5 Preheat oven to 375˚F Transfer pie plate to a parchment-lined rimmed
baking sheet Bake until crust is golden brown and juices are bubbling
if using fresh cherries begin checking after 1 hour if using frozen
about 95 minutes (If top browns too quickly tent with foil)
6 Transfer pie to a wire rack let cool completely Pie can be kept at room
temperature tented with foil up to 1 day
All-purposeourfordusting
PacircteBriseacutee(page322)
1 cupgranulatedsugar
3 tablespoonscornstarch
copy teaspoonsalt
∆ teaspoongroundcinnamon
2 pounds(about6cups)freshsourcherriespittedor1ƒpoundsfrozensourcherriespartiallythawed
1 teaspoonpurevanillaextract
2 tablespoonsunsaltedbuttercutintosmallpieces
1 largeegglightlybeatenforeggwash
Coarsesandingsugarforsprinkling
Sour Cherry PieA winning combination of tart and sweet this county-fair favorite is
marked by a tightly woven lattice crust Sour cherries enjoy a short
seasonmdashtypically a few weeks in late June and early Julymdashso snap them
up when you see them and freeze any extras Line a baking sheet
with parchment and freeze pitted cherries in a single layer Transfer
frozen cherries to a resealable bag they should keep in the freezer
up to one year Makes one 9-inch pie
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 710
286 | savory
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 810
savory | 287
1 Make the crust Pulse f lour cheese salt and butter in a food processor
until mixture resembles coarse meal Add 1 egg yolk pulse to combine
Drizzle in frac14 cup ice water and pulse until dough just comes together(If dough is sti ll crumbly add up to frac14 cup more water 1 tablespoon at a
time) Form dough into a disk and wrap in plastic Refrigerate or freeze
until f irm about 30 minutes
2 Make the fil ling Heat 1 tablespoon oil in a skillet over medium Add
shallot cook stirring occasionally until softened about 3 minutes Add
zucchini cook stirring occasionally until light golden and liquid has
been released about 5 minutes Transfer to a large bowl
3 Halve one-third of the tomatoes Stir halved and whole tomatoes
both cheeses basil and f lour into shallot-zucchini mixture Seasonwith salt and pepper
4 On a lightly f loured surface roll out dough to a 13-inch round about
frac14 inch thick Make seven 3-inch-long cuts around edge of dough evenly
spaced Transfer to a 9-inch pie plate Drizzle shell with remaining table-
spoon oil Transfer fil ling to shell Fold in f laps of dough slightly over-
lapping Refrigerate until dough is firm about 30 minutes
5 Preheat oven to 375degF Whisk cream and remaining egg yolk in a small
bowl and brush over crust Bake pie on a parchment-lined rimmed bak-
ing sheet until crust is golden brown and juices are bubbling 70 to 80
minutes Transfer to a wire rack to cool slightly Serve warm
for the crust
2copy cupsall-purposeourplus
moreordusting ˙ cupfnelygratedParmesan
cheese
1 teaspooncoarsesalt
ƒ cup(1 sticks)coldunsaltedbuttercutintopieces
1 largeeggyolkplus1largeeggyolkoreggwash
copy to cupicewater
1 tablespoonheavycreamoreggwash
for the filling
2 tablespoonsextra-virginoliveoil
1 shallotfnelychopped
1 smallzucchinihalvedlengthwiseandcutcrosswiseinto˙-inch-thickhal-moons
1˙ poundscherrytomatoes
˙ cupgratedParmesancheese
4 ouncesbocconcini(reshmozzarellaballs)orreshmozzarella(1-inchpieces)
3 tablespoonsreshbasilleaveschopped
copy cupplus2tablespoonsall-purposeour
Coarsesaltandreshlygroundpepper
Cherry Tomato Mozzarella andZucchini PieThis pie combines the ease o a galettemdashno need to attach a top crust
or crimp any edgesmdashwith the convenience o oven-to-table serving
Beore the tender dough is tted in the pie plate it is cut into faps aroundthe edge or neat even olding over the lling When the pie emerges
rom the oven the tomatoes will be near bursting their juices mingling
with the cheeses zucchini and basil It just might remind you o another
delicious savory pie pizza Makes one 9-inch pie
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 910
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 1010
Excerpted from Martha Stewartrsquos New Pies and Tarts by Martha Stewart Copyright copy2011 byMartha Stewart Excerpted by permission of Clarkson Potter a division of Random HouseInc All rights reserved No part of this excerptmay be reproduced or reprinted without
permission in writing from the publisher
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 510
230 | a r t f u l
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 610
a r t f u l | 23
1 On a lightly floured surface roll out 1 disk of dough to a 13-inch
roundD inch thick Fit into a 9-inch pie plate and trim dough leaving
a frac12-inch overhang refrigerate or freeze until firm about 30 minutes
2On lightly floured parchment roll out second d isk of dough
D inch thick Using a clean ruler as a guide cut 14 strips (about frac12 inch
wide) with a pastry wheel or sharp knife Place strips (and parchment)
on a baking sheet and refrigerate until firm 10 minutes
3 Combine granulated sugar cornstarch salt and cinnamon in a large
bowl Add cherries and vanilla and toss Pour cherry mixture into pie plate
Dot with butter Lightly brush exposed edge of shell with beaten egg
4 Weave the lattice (see page 328) Lay 7 strips of dough across pie Fold
back every other strip Lay another strip perpendicular in center of pie
Unfold strips over perpendicular strip Fold back strips under perpen-
dicular strip Lay second perpendicular strip next to f irst Unfold strips
over second perpendicular strip Repeat weaving strips across half the
pie Return to center lay a perpendicular strip on unwoven side of pie
and repeat Trim strips to 1-inch overhang Tuck overhang under edge of
shell and crimp to seal Brush lattice with egg wash and sprinkle with
sanding sugar Refrigerate or freeze 30 minutes
5 Preheat oven to 375˚F Transfer pie plate to a parchment-lined rimmed
baking sheet Bake until crust is golden brown and juices are bubbling
if using fresh cherries begin checking after 1 hour if using frozen
about 95 minutes (If top browns too quickly tent with foil)
6 Transfer pie to a wire rack let cool completely Pie can be kept at room
temperature tented with foil up to 1 day
All-purposeourfordusting
PacircteBriseacutee(page322)
1 cupgranulatedsugar
3 tablespoonscornstarch
copy teaspoonsalt
∆ teaspoongroundcinnamon
2 pounds(about6cups)freshsourcherriespittedor1ƒpoundsfrozensourcherriespartiallythawed
1 teaspoonpurevanillaextract
2 tablespoonsunsaltedbuttercutintosmallpieces
1 largeegglightlybeatenforeggwash
Coarsesandingsugarforsprinkling
Sour Cherry PieA winning combination of tart and sweet this county-fair favorite is
marked by a tightly woven lattice crust Sour cherries enjoy a short
seasonmdashtypically a few weeks in late June and early Julymdashso snap them
up when you see them and freeze any extras Line a baking sheet
with parchment and freeze pitted cherries in a single layer Transfer
frozen cherries to a resealable bag they should keep in the freezer
up to one year Makes one 9-inch pie
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 710
286 | savory
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 810
savory | 287
1 Make the crust Pulse f lour cheese salt and butter in a food processor
until mixture resembles coarse meal Add 1 egg yolk pulse to combine
Drizzle in frac14 cup ice water and pulse until dough just comes together(If dough is sti ll crumbly add up to frac14 cup more water 1 tablespoon at a
time) Form dough into a disk and wrap in plastic Refrigerate or freeze
until f irm about 30 minutes
2 Make the fil ling Heat 1 tablespoon oil in a skillet over medium Add
shallot cook stirring occasionally until softened about 3 minutes Add
zucchini cook stirring occasionally until light golden and liquid has
been released about 5 minutes Transfer to a large bowl
3 Halve one-third of the tomatoes Stir halved and whole tomatoes
both cheeses basil and f lour into shallot-zucchini mixture Seasonwith salt and pepper
4 On a lightly f loured surface roll out dough to a 13-inch round about
frac14 inch thick Make seven 3-inch-long cuts around edge of dough evenly
spaced Transfer to a 9-inch pie plate Drizzle shell with remaining table-
spoon oil Transfer fil ling to shell Fold in f laps of dough slightly over-
lapping Refrigerate until dough is firm about 30 minutes
5 Preheat oven to 375degF Whisk cream and remaining egg yolk in a small
bowl and brush over crust Bake pie on a parchment-lined rimmed bak-
ing sheet until crust is golden brown and juices are bubbling 70 to 80
minutes Transfer to a wire rack to cool slightly Serve warm
for the crust
2copy cupsall-purposeourplus
moreordusting ˙ cupfnelygratedParmesan
cheese
1 teaspooncoarsesalt
ƒ cup(1 sticks)coldunsaltedbuttercutintopieces
1 largeeggyolkplus1largeeggyolkoreggwash
copy to cupicewater
1 tablespoonheavycreamoreggwash
for the filling
2 tablespoonsextra-virginoliveoil
1 shallotfnelychopped
1 smallzucchinihalvedlengthwiseandcutcrosswiseinto˙-inch-thickhal-moons
1˙ poundscherrytomatoes
˙ cupgratedParmesancheese
4 ouncesbocconcini(reshmozzarellaballs)orreshmozzarella(1-inchpieces)
3 tablespoonsreshbasilleaveschopped
copy cupplus2tablespoonsall-purposeour
Coarsesaltandreshlygroundpepper
Cherry Tomato Mozzarella andZucchini PieThis pie combines the ease o a galettemdashno need to attach a top crust
or crimp any edgesmdashwith the convenience o oven-to-table serving
Beore the tender dough is tted in the pie plate it is cut into faps aroundthe edge or neat even olding over the lling When the pie emerges
rom the oven the tomatoes will be near bursting their juices mingling
with the cheeses zucchini and basil It just might remind you o another
delicious savory pie pizza Makes one 9-inch pie
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 910
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 1010
Excerpted from Martha Stewartrsquos New Pies and Tarts by Martha Stewart Copyright copy2011 byMartha Stewart Excerpted by permission of Clarkson Potter a division of Random HouseInc All rights reserved No part of this excerptmay be reproduced or reprinted without
permission in writing from the publisher
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 610
a r t f u l | 23
1 On a lightly floured surface roll out 1 disk of dough to a 13-inch
roundD inch thick Fit into a 9-inch pie plate and trim dough leaving
a frac12-inch overhang refrigerate or freeze until firm about 30 minutes
2On lightly floured parchment roll out second d isk of dough
D inch thick Using a clean ruler as a guide cut 14 strips (about frac12 inch
wide) with a pastry wheel or sharp knife Place strips (and parchment)
on a baking sheet and refrigerate until firm 10 minutes
3 Combine granulated sugar cornstarch salt and cinnamon in a large
bowl Add cherries and vanilla and toss Pour cherry mixture into pie plate
Dot with butter Lightly brush exposed edge of shell with beaten egg
4 Weave the lattice (see page 328) Lay 7 strips of dough across pie Fold
back every other strip Lay another strip perpendicular in center of pie
Unfold strips over perpendicular strip Fold back strips under perpen-
dicular strip Lay second perpendicular strip next to f irst Unfold strips
over second perpendicular strip Repeat weaving strips across half the
pie Return to center lay a perpendicular strip on unwoven side of pie
and repeat Trim strips to 1-inch overhang Tuck overhang under edge of
shell and crimp to seal Brush lattice with egg wash and sprinkle with
sanding sugar Refrigerate or freeze 30 minutes
5 Preheat oven to 375˚F Transfer pie plate to a parchment-lined rimmed
baking sheet Bake until crust is golden brown and juices are bubbling
if using fresh cherries begin checking after 1 hour if using frozen
about 95 minutes (If top browns too quickly tent with foil)
6 Transfer pie to a wire rack let cool completely Pie can be kept at room
temperature tented with foil up to 1 day
All-purposeourfordusting
PacircteBriseacutee(page322)
1 cupgranulatedsugar
3 tablespoonscornstarch
copy teaspoonsalt
∆ teaspoongroundcinnamon
2 pounds(about6cups)freshsourcherriespittedor1ƒpoundsfrozensourcherriespartiallythawed
1 teaspoonpurevanillaextract
2 tablespoonsunsaltedbuttercutintosmallpieces
1 largeegglightlybeatenforeggwash
Coarsesandingsugarforsprinkling
Sour Cherry PieA winning combination of tart and sweet this county-fair favorite is
marked by a tightly woven lattice crust Sour cherries enjoy a short
seasonmdashtypically a few weeks in late June and early Julymdashso snap them
up when you see them and freeze any extras Line a baking sheet
with parchment and freeze pitted cherries in a single layer Transfer
frozen cherries to a resealable bag they should keep in the freezer
up to one year Makes one 9-inch pie
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 710
286 | savory
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 810
savory | 287
1 Make the crust Pulse f lour cheese salt and butter in a food processor
until mixture resembles coarse meal Add 1 egg yolk pulse to combine
Drizzle in frac14 cup ice water and pulse until dough just comes together(If dough is sti ll crumbly add up to frac14 cup more water 1 tablespoon at a
time) Form dough into a disk and wrap in plastic Refrigerate or freeze
until f irm about 30 minutes
2 Make the fil ling Heat 1 tablespoon oil in a skillet over medium Add
shallot cook stirring occasionally until softened about 3 minutes Add
zucchini cook stirring occasionally until light golden and liquid has
been released about 5 minutes Transfer to a large bowl
3 Halve one-third of the tomatoes Stir halved and whole tomatoes
both cheeses basil and f lour into shallot-zucchini mixture Seasonwith salt and pepper
4 On a lightly f loured surface roll out dough to a 13-inch round about
frac14 inch thick Make seven 3-inch-long cuts around edge of dough evenly
spaced Transfer to a 9-inch pie plate Drizzle shell with remaining table-
spoon oil Transfer fil ling to shell Fold in f laps of dough slightly over-
lapping Refrigerate until dough is firm about 30 minutes
5 Preheat oven to 375degF Whisk cream and remaining egg yolk in a small
bowl and brush over crust Bake pie on a parchment-lined rimmed bak-
ing sheet until crust is golden brown and juices are bubbling 70 to 80
minutes Transfer to a wire rack to cool slightly Serve warm
for the crust
2copy cupsall-purposeourplus
moreordusting ˙ cupfnelygratedParmesan
cheese
1 teaspooncoarsesalt
ƒ cup(1 sticks)coldunsaltedbuttercutintopieces
1 largeeggyolkplus1largeeggyolkoreggwash
copy to cupicewater
1 tablespoonheavycreamoreggwash
for the filling
2 tablespoonsextra-virginoliveoil
1 shallotfnelychopped
1 smallzucchinihalvedlengthwiseandcutcrosswiseinto˙-inch-thickhal-moons
1˙ poundscherrytomatoes
˙ cupgratedParmesancheese
4 ouncesbocconcini(reshmozzarellaballs)orreshmozzarella(1-inchpieces)
3 tablespoonsreshbasilleaveschopped
copy cupplus2tablespoonsall-purposeour
Coarsesaltandreshlygroundpepper
Cherry Tomato Mozzarella andZucchini PieThis pie combines the ease o a galettemdashno need to attach a top crust
or crimp any edgesmdashwith the convenience o oven-to-table serving
Beore the tender dough is tted in the pie plate it is cut into faps aroundthe edge or neat even olding over the lling When the pie emerges
rom the oven the tomatoes will be near bursting their juices mingling
with the cheeses zucchini and basil It just might remind you o another
delicious savory pie pizza Makes one 9-inch pie
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 910
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 1010
Excerpted from Martha Stewartrsquos New Pies and Tarts by Martha Stewart Copyright copy2011 byMartha Stewart Excerpted by permission of Clarkson Potter a division of Random HouseInc All rights reserved No part of this excerptmay be reproduced or reprinted without
permission in writing from the publisher
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 710
286 | savory
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 810
savory | 287
1 Make the crust Pulse f lour cheese salt and butter in a food processor
until mixture resembles coarse meal Add 1 egg yolk pulse to combine
Drizzle in frac14 cup ice water and pulse until dough just comes together(If dough is sti ll crumbly add up to frac14 cup more water 1 tablespoon at a
time) Form dough into a disk and wrap in plastic Refrigerate or freeze
until f irm about 30 minutes
2 Make the fil ling Heat 1 tablespoon oil in a skillet over medium Add
shallot cook stirring occasionally until softened about 3 minutes Add
zucchini cook stirring occasionally until light golden and liquid has
been released about 5 minutes Transfer to a large bowl
3 Halve one-third of the tomatoes Stir halved and whole tomatoes
both cheeses basil and f lour into shallot-zucchini mixture Seasonwith salt and pepper
4 On a lightly f loured surface roll out dough to a 13-inch round about
frac14 inch thick Make seven 3-inch-long cuts around edge of dough evenly
spaced Transfer to a 9-inch pie plate Drizzle shell with remaining table-
spoon oil Transfer fil ling to shell Fold in f laps of dough slightly over-
lapping Refrigerate until dough is firm about 30 minutes
5 Preheat oven to 375degF Whisk cream and remaining egg yolk in a small
bowl and brush over crust Bake pie on a parchment-lined rimmed bak-
ing sheet until crust is golden brown and juices are bubbling 70 to 80
minutes Transfer to a wire rack to cool slightly Serve warm
for the crust
2copy cupsall-purposeourplus
moreordusting ˙ cupfnelygratedParmesan
cheese
1 teaspooncoarsesalt
ƒ cup(1 sticks)coldunsaltedbuttercutintopieces
1 largeeggyolkplus1largeeggyolkoreggwash
copy to cupicewater
1 tablespoonheavycreamoreggwash
for the filling
2 tablespoonsextra-virginoliveoil
1 shallotfnelychopped
1 smallzucchinihalvedlengthwiseandcutcrosswiseinto˙-inch-thickhal-moons
1˙ poundscherrytomatoes
˙ cupgratedParmesancheese
4 ouncesbocconcini(reshmozzarellaballs)orreshmozzarella(1-inchpieces)
3 tablespoonsreshbasilleaveschopped
copy cupplus2tablespoonsall-purposeour
Coarsesaltandreshlygroundpepper
Cherry Tomato Mozzarella andZucchini PieThis pie combines the ease o a galettemdashno need to attach a top crust
or crimp any edgesmdashwith the convenience o oven-to-table serving
Beore the tender dough is tted in the pie plate it is cut into faps aroundthe edge or neat even olding over the lling When the pie emerges
rom the oven the tomatoes will be near bursting their juices mingling
with the cheeses zucchini and basil It just might remind you o another
delicious savory pie pizza Makes one 9-inch pie
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 910
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 1010
Excerpted from Martha Stewartrsquos New Pies and Tarts by Martha Stewart Copyright copy2011 byMartha Stewart Excerpted by permission of Clarkson Potter a division of Random HouseInc All rights reserved No part of this excerptmay be reproduced or reprinted without
permission in writing from the publisher
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 810
savory | 287
1 Make the crust Pulse f lour cheese salt and butter in a food processor
until mixture resembles coarse meal Add 1 egg yolk pulse to combine
Drizzle in frac14 cup ice water and pulse until dough just comes together(If dough is sti ll crumbly add up to frac14 cup more water 1 tablespoon at a
time) Form dough into a disk and wrap in plastic Refrigerate or freeze
until f irm about 30 minutes
2 Make the fil ling Heat 1 tablespoon oil in a skillet over medium Add
shallot cook stirring occasionally until softened about 3 minutes Add
zucchini cook stirring occasionally until light golden and liquid has
been released about 5 minutes Transfer to a large bowl
3 Halve one-third of the tomatoes Stir halved and whole tomatoes
both cheeses basil and f lour into shallot-zucchini mixture Seasonwith salt and pepper
4 On a lightly f loured surface roll out dough to a 13-inch round about
frac14 inch thick Make seven 3-inch-long cuts around edge of dough evenly
spaced Transfer to a 9-inch pie plate Drizzle shell with remaining table-
spoon oil Transfer fil ling to shell Fold in f laps of dough slightly over-
lapping Refrigerate until dough is firm about 30 minutes
5 Preheat oven to 375degF Whisk cream and remaining egg yolk in a small
bowl and brush over crust Bake pie on a parchment-lined rimmed bak-
ing sheet until crust is golden brown and juices are bubbling 70 to 80
minutes Transfer to a wire rack to cool slightly Serve warm
for the crust
2copy cupsall-purposeourplus
moreordusting ˙ cupfnelygratedParmesan
cheese
1 teaspooncoarsesalt
ƒ cup(1 sticks)coldunsaltedbuttercutintopieces
1 largeeggyolkplus1largeeggyolkoreggwash
copy to cupicewater
1 tablespoonheavycreamoreggwash
for the filling
2 tablespoonsextra-virginoliveoil
1 shallotfnelychopped
1 smallzucchinihalvedlengthwiseandcutcrosswiseinto˙-inch-thickhal-moons
1˙ poundscherrytomatoes
˙ cupgratedParmesancheese
4 ouncesbocconcini(reshmozzarellaballs)orreshmozzarella(1-inchpieces)
3 tablespoonsreshbasilleaveschopped
copy cupplus2tablespoonsall-purposeour
Coarsesaltandreshlygroundpepper
Cherry Tomato Mozzarella andZucchini PieThis pie combines the ease o a galettemdashno need to attach a top crust
or crimp any edgesmdashwith the convenience o oven-to-table serving
Beore the tender dough is tted in the pie plate it is cut into faps aroundthe edge or neat even olding over the lling When the pie emerges
rom the oven the tomatoes will be near bursting their juices mingling
with the cheeses zucchini and basil It just might remind you o another
delicious savory pie pizza Makes one 9-inch pie
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 910
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 1010
Excerpted from Martha Stewartrsquos New Pies and Tarts by Martha Stewart Copyright copy2011 byMartha Stewart Excerpted by permission of Clarkson Potter a division of Random HouseInc All rights reserved No part of this excerptmay be reproduced or reprinted without
permission in writing from the publisher
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 910
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 1010
Excerpted from Martha Stewartrsquos New Pies and Tarts by Martha Stewart Copyright copy2011 byMartha Stewart Excerpted by permission of Clarkson Potter a division of Random HouseInc All rights reserved No part of this excerptmay be reproduced or reprinted without
permission in writing from the publisher
7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart
httpslidepdfcomreaderfull50043941-recipes-from-martha-stewart-s-pies-and-tarts-by-martha-stewart 1010
Excerpted from Martha Stewartrsquos New Pies and Tarts by Martha Stewart Copyright copy2011 byMartha Stewart Excerpted by permission of Clarkson Potter a division of Random HouseInc All rights reserved No part of this excerptmay be reproduced or reprinted without
permission in writing from the publisher