My Eggy Pie

Usually a pie’s crust is made of flour and butter. It has to be chilled before being shaped. Long process! Unfortunately I am at a place where the weather ensures that the butter in the dough starts to melt even before I can roll it out. 

So this time I tried something new. I mixed all purpose flour and whole wheat flour in equal quantities, added a little butter, salt and some water to prepare the dough. I didn’t have to time to chill it and I didn’t need to as well. Because of the gluten in the whole wheat flour it was much easier to roll out the dough. It didn’t break or crack while putting in the pie dish. 

This dough will not give a very flakey crust but it good for when you are in a hurry. 

Ingredients:

For crust:

All purpose flour- 1 cup

Whole wheat flour - 1.5 cup

Cold Butter - 50 gm

Salt - 1/2 tsp

Water - enough to prepare the dough

For the filling:

Eggs - 3

Cream - 100 ml

Mixed herbs - 2 tsp

Pepper - 1/2 tsp

Salt to taste

Chopped vegetables - Red and yellow bell Peppers, broccoli, capsicum, carrots

Grated cheese - 2 tbsp + 4 tbsp to spread on top

Method-

1. Mix both flours and salt. Grate the butter in so that it’s easier to mix in the flour. Mix well. Add water to prepare dough. 
2. In a bowl, crack in the eggs, salt, pepper, mixed herbs, cheese and cream. Whip it up nicely. 
3. Add in the vegetables and mix well. 
4. Brush butter on the pie dish. 
5. Roll out the dough to a size such that it covers the base and sides of the pie dish. Carefully place it on the dish. Remove the excess from the top. Using a fork prick the base and sides of the dough. 
6. Bake the crust in a preheated oven at 180 degrees for 10 mins. 
7. Once the crust is baked, pour the filling in the crust. Sprinkle the remaining cheese on top. You can also sprinkle some mozzarella. 
8. Bake at 180 degrees for 10 mins or until its firm to touch. 
9. Remove from the pie dish. Cut in slices.