Comments on: Tomato Pie in Flaky Pastry Crust

By: Linda

Linda — Wed, 07 Sep 2011 21:28:57 +0000

I needed to approximate this in a hurry, so no time to bake a pie.
In my version, I mixed low-fat plain ricotta cheese with some bread crumbs, minced garlic, fresh chopped basil, olive oil and black pepper. I used this mixture as a crust and also lightly between layers of sliced tomato drizzled with more olive oil and grated parmeson cheese. I microwaved on med/high for about 7 minutes to cook the tomatoes. Topped with a piece of pie dough that I had saved in the freezer, and put under the broiler until bubbling and browned. Very good alternative if you want a lighter taste without all the cheese/mayo, and need to pull together quickly.

By: jayne

jayne — Mon, 25 Jul 2011 05:07:50 +0000

hi sis,
i want to make your tomato pie,can i used butter instead of shortening,,,and also could you kindli tell me what do mean by double pie crust,,sori i am new
hope u can help n share with me by rtn mail,,thanks
singapore–jayne

By: More Garden zucchini – this time in an easy quiche!

More Garden zucchini – this time in an easy quiche! — Mon, 08 Nov 2010 00:26:35 +0000

[...] had three more zucchinis that were ready to eat, so I decided to make a quiche. I started with my flaky pastry crust recipe, which makes a double crust. Instead of doing a “lid” on one quiche though, I decided [...]

By: Tomato Pie in Flaky Pastry Crust – Take 2 (This time, with peeled tomatoes!)

Sun, 07 Nov 2010 22:29:51 +0000

[...] make my own crust (the recipe is here), but store-bought should work fine too. If you have a pastry crust recipe you like though, feel [...]

By: How to make Flaky Pastry Pie Crust - Step by Step with Photos » Joyful Abode

Mon, 15 Sep 2008 18:58:42 +0000

[...] posted a few times about things cooked in pie crusts: Tomato pie, Tomato Pie Again, and Zucchini [...]

By: How to Easily Peel Tomatoes » Joyful Abode

How to Easily Peel Tomatoes » Joyful Abode — Mon, 05 May 2008 03:35:14 +0000

[...] I had to figure out how to easily peel tomatoes for when I make my beloved tomato pie. I figured it would be easier to do all at once before cooking it than to pick out the peel pieces [...]

By: Joyful Abode

Joyful Abode — Fri, 28 Sep 2007 18:33:08 +0000

Meagan’s right! If you don’t use one, too often you’ll find that your crusts are dark brown and too crunchy, even if the rest of the pie is fantastic.

By: Meagan

Meagan — Fri, 28 Sep 2007 16:07:25 +0000

Jessica: You can either buy them or make them. It's exactly that - a tinfoil covering to keep your pie-crust from burning. Pie crust edges like to burn while the rest of the crust is happily cooking away.

By: Jessica

Jessica — Fri, 28 Sep 2007 15:36:28 +0000

What is a tinfoil shield?