Filling
2 1/2 cups chopped onions
3 T butter
8 cups chopped mushrooms
1 t dried thyme
1/2 t salt
lots of freshly ground black pepper
8 oz. cream cheese
(or goat cheese -Adam)
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Crust
2 1/2 cups unbleached white flour
2 t baking powder
1/4 t salt
1 cup (2 sticks) butter
(frozen works well -Adam)
1 cup sour cream
(light works, non-fat doesn't -Adam)
flour for coating dough and board
Glaze
1 egg 1 T milk |
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to make the filling, saute the onions in the butter in a large skillet. When
the onions are soft and translucent, add the mushrooms and thyme and saute
for a few more minutes, until the mushrooms release their juices. Add the
seasonings. Cut the cream (and/or goat) cheese
into small pieces and then stir it into the mushrooms until it melts. Remove
from the head and set aside until the crust is ready.
Preheat the oven to 400 degrees. For the crust, combine the flour, baking powder, and salt in a large mixing bowl. Using an electric mixer or by hand, cut in the butter just enough to achieve an evenly textured crumbly mix. (Frozen butter can be grated into the flour using a cheese grater to make a perfectly textured crust. -Adam) Stir in the sour cream to form a soft dough. Generously dust the dough with flour and form it into a ball. On a heavily floured board, roll out 2/3 of the dough to fit a 10-inch pie plate. Trim the edges. Fill with the mushroom mixture. Roll out the remaining dough about 1/4 inch thick (thicker than a usual pie crust) and cut into strips 1 inch wide. Weave the strips into a lattice over the filling. This is a bit of trouble but well worth the effort, as you'll see. Fold the ends of the lattice strips under the bottom crust, pinch the edges together, and flute. For the glaze, beat the egg and milk. With a pastry brush, thoroughly coat the pie crust. (You'll have more then you need -- give leftovers to the cat.) Bake the pie for 25 to 35 minutes, until the crust is puffy and golden. |