This pie is the perfect side dish or a main course served with an arugula herb salad! —Rebecca Morales
1 1/4 cups
unsalted Butter (1 Stick) chilled and cubed
Vegetable Shortening chilled and cubed
ice cold Cream
Large Heirloom Tomatoes
cobs of corn (kernels removed from cob)
cloves roasted garlic
red pepper flakes
Salt and Pepper
In This Recipe
In food processor, pulse all ingredients, except cream, until it has a crumbly texture.
Add cream 1 tablespoon at a time until the dough is fully formed. Add more cream if necessary (water or milk can be used in this step). Form dough into a disk, and cover with plastic wrap. Refrigerate dough for at least one hour.
Preheat oven to 350 degrees. Roll out pie dough and place in 9" pie pan. Crimp edges. Bake crust 15-20 min or until crust is a light golden color.
While crust is baking, thinly slice tomatoes, salt and place on paper towels to remove excess moisture.
In a large bowl, combine ricotta, mayo, chives, red pepper flakes, garlic, corn, mozzarella and half of Parmesan. Add salt and pepper to taste. Incorporate egg last so mixture can be tasted so not to over-salt. Fold in corn kernels.
Once crust is par-baked and cooled slightly you can assemble pie. Begin with cheese mixture then cover with tomatoes and add a liberal sprinkle of basil chiffonade over each layer of tomatoes. For the final layer, sprinkle basil first then add tomatoes and Parmesan.
Bake pie at 350 for 30 minutes until filling is bubbling and set. Allow to cool slightly before serving.