Summer in a Pastry Crust: Barger Farm Tomato Pie

I broke down this year and bought a grow light.  I nursed each of my tomato plants from tiny seeds and have been loving on them each day since February.  Finally all the love and attention is paying off!  The plants have struggled with too much rain, too little rain, lots of bugs and are persevering through blossom drop and struggling with some wilt making each tomato I pick more coveted.

I have been indulging in BLT’s and tomato and cucumber sandwiches daily but my favorite way to enjoy these beautiful fruits is in tomato pie.  Over the past 10 years I have worked to perfect the Barger Farm recipe.  Give it a try. Let me know how it goes or if you have any questions!  Enjoy!

Barger Farm Tomato Pie


CRUST

(enough for a 9″ double pie crust)

10.5 ounces All Purpose flour (invest in a kitchen scale if you don’t have one – it is worth it! AND weighing flour is worth it in this case.)

1 cup (2 sticks) unsalted butter (chilled)

1 teaspoon kosher salt

6 tablespoons ice water (plus more if needed)

FILLING

4-5 large tomatoes

3/4 cup chopped basil

1/2 red onion thinly sliced

1 cup shredded mozzarella

1 cup shredded sharp white cheddar cheese

1/2 cup sour cream

1/2 cup mayonaise

salt and pepper to taste

To make the crust:

  1. Weigh flour and place in Cuisinart or mixer with salt.  You can make the crust in a bowl using your hands but if a Cuisinart is available it makes the process much easier.
  2. Cut cold butter into small pieces. If your kitchen is warm, cut the butter into small pieces and then place it back in the refrigerator to harden before adding to the flour.
  3. Add the butter to the flour and mix until it resembles course meal.  Try not to overwork the dough but make sure the butter is fully incorporated.
  4. Add 6 tablespoons of ice water and mix into the dough.  The dough should form a loose ball with all the flour incorporated.  If more liquid is needed, add more 1 tablespoon at a time until all the flour is incorporated.  Be careful to keep the dough from becoming to wet and try to mix only to the point where the dough comes together. (This takes a little practice and feel.  Try not to overwork the dough or it will become tough.)
  5. Separate the dough into two equal sized balls.  Wrap in plastic wrap and flatten into disks.  Place in refrigerator for several hours to rest or up to overnight.

To make the filling:

  1. Thinly slice the tomatoes.  Spread them out in a single layer and sprinkle with salt.  This will help remove a little of the juice and intensify the tomato flavor. I place cooling racks in cookie sheets to help drain extra juice.  Let tomatoes sit for several hours.
  2. Thinly slice the onion
  3. Chop the basil
  4. Mix together the cheeses, sour cream and mayonnaise.
  5. Add salt and pepper to taste. (remember the tomatoes are slightly salty so be careful not to over salt.)

Assemble the pie:

  1. Preheat oven to 350 degrees
  2. Roll out bottom crust and place in a 9″ pie plate.
  3. Cover bottom crust with sliced tomatoes. (approximately 1/2 of tomatoes)
  4. Add a layer of onions. (approximately 1/2 of onion)
  5. Add a layer of basil. (approximately 1/2 of basil)
  6. Add 1/2 of the cheese mixture and spread over the pie.
  7. Repeat steps 3 – 6 with remaining filling.
  8. Roll out top crust and gently lay over the top of the pie.  Curl the edges under the edges of the bottom crust and then press the edges together using the back of a fork.  Use a paring knife to slice 3 or 4 long cuts in the top crust to allow steam to escape. (Depending on the size and depth of your pie plate and the thickness of the crust you may have large edges.  Trim both the bottom and top crust edges to about an inch past the edge of the pie plate if needed.  The trimmings make really good crackers baked at 350 for a bout 20 minutes or until just golden brown)
  9. Place pie in center of oven and bake until top crust is golden brown. approximately 50 minutes.
  10. Allow pie to cool until just warm or room temperature before cutting.  You may bake pie a day ahead and reheat the entire pie before serving.

 

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