Mushroom Pie Recipe #134672
Recipe posted for the Zaar World Tour. Another recipe from Moosewood.
by Ms*Bindy
1¼ hours | 25 min prep
SERVES 8
Filling
- 2 1/2 cups chopped onions
- 3 tablespoons butter
- 8 cups chopped mushrooms
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- lots fresh ground black pepper
- 8 ounces cream cheese
Crust
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup butter
- 1 cup sour cream
- flour, for coating the dough and board for rolling
Glaze
- Saute the onions in butter in a large skillet.
- When the onions are soft and translucent, add the mushrooms and thyme and suate for a few more minutes, until the mushrooms release their juices.
- Add the seasonings.
- Cut the cream cheese into small pieces and stir it into the mushrooms until it melts.
- Remove from the heat and set aside until crust is ready.
- Preheat oven to 400°F.
- For the crust, combine the flour, baking powder and salt in a large mixing bowl.
- Cut in the butter just enough to achieve a crumbly mix.
- Stir in the sour cream to form a soft dough.
- Generously dust the dough with flour and form into a ball.
- On a heavily floured surface, 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 normal pie crust) and cut into strips 1 inch wide.
- Weave the strips into a lattice over the filling.
- 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 will have more glaze than you will need).
- Bake the pie for 25-35 minutes, until the crust is puffy and golden.
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5 stars