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- 2 c
- 2 tsp
- baking powder
- 8 Tbsp
- butter, cut into pieces and chilled
- 2/3 c
- 3 lb
- tomatoes, peeled, seeded and sliced thick
- 3 Tbsp
- basil, fresh, chopped
- 1/4 lb
- white chedder cheese, shredded
- 2/3 c
FOR THE PASTRY
FOR THE FILLING
1Heat oven to 400 degrees.
Combine flour and baking powder and whisk.
3Drop in the butter and cut into the flour until mixture is the size of small peas. Dump onto counter and knead to work in the dry flour.
4Divide dough in half. Roll one half until it is large enough to fit in 10-inch pie plate.
5Make the Filling:
Mix the tomatoes with the basil and half the cheddar.
6Place evenly in the pastry. Spread the tomatoes with the mayo and top with remaining cheese.
7Roll out remaining dough and top the pie. Trim the top and bottom crusts, leaving no hang over.