Crust for the Pie, By Markena Spieler of the San Francisco Chronicle

Reprinted with permission (thank you Zoe)

Zoe Sanders, Author, Entertaining at the College of Charleston Published by The College of Charleston Foundation. Charleston, South Carolina.

*All proceeds used for scholarships To order: 1 (843) 953-3130 (Foundation)

Hyperlink to: <http://www.cofc.edu/cookbook

SUMMER TOMATO PIE

2 PRE-BAKED 9-INCH EASY PIE CRUSTS

1 and 1/2 (.5); POUNDS RIPE TOMATOES
1/2 (.5); TEASPOON SALT
1 TEASPOON BLACK PEPPER
6 TABLESPOONS CHOPPED FRESH BASIL
OR 2 TABLESPOONS DRIED
1 CUP CHOPPED JUMBO YELLOW ONION
3 CUPS (12 OUNCES) GRATED EXTRA SHARP CHEDDAR CHEESE
1 CUP MAYONNAISE

PREHEAT OVEN TO 350 DEGREES

DIP TOMATOES IN BOILING WATER FOR 1 MINUTE AND PEEL. SLICE 1/2 (.5);-INCH THICK. DRAIN DRY ON PAPER TOWELS.
DIVIDE INGREDIENTS EVENLY BETWEEN THE TWO PIES AS FOLLOWS: COVER BOTTOM OF CRUSTS WITH TOMATOES. SPRINKLE WITH SALT, PEPPER AND BASIL. SPRINKLE ONIONS ON TOP. COMBINE CHEESE AND MAYONNAISE. COVER PIES LOOSELY, BUT COMPLETELY, SPREADING MAYONNAISE MIXTURE WITH FINGERS. DO NOT PRESS THIS MIXTURE DOWN. WHEN BAKED, THE LIGHT AND FLUFFY MAYONNAISE AND CHEESE MIXTURE WILL BE SIMILAR IN TEXTURE TO A QUICHE.
BAKE PIES AT 350 DEGREES FOR 30 TO 35 MINUTES, OR UNTIL CHEESE IS BUBBLY AND BEGINNING TO BROWN. REMOVE FROM OVEN AND LET SET 20 TO 30 MINUTES BEFORE SLICING. SERVES 8.

WINTER TOMATO PIE

THERE ARE SEVERAL WINTER MONTHS WHEN TOMATOES HAVE VERY POOR TEXTURE AND NO TASTE. CANNED TOMATOES ARE INEXPENSIVE AND MAKE A GOOD PIE. WE USE DRIED BASIL.

2 PRE-BAKED 9-INCH EASY PIE CRUSTS

2 (28 OUNCE) CANS WHOLE TOMATOES, DRAINED, CHOPPED AND JUICE
PRESSED OUT
1/2 (.5); TEASPOON SALT
1 TEASPOON BLACK PEPPER
2 TABLESPOONS DRIED BASIL
1 CUP CHOPPED JUMBO YELLOW ONION
1 CUP MAYONNAISE
3 CUPS (12 OUNCES) GRATED EXTRA SHARP CHEDDAR CHEESE

INSTRUCTIONS FOR MAKING WINTER TOMATO PIE ARE THE SAME AS THOSE FOR SUMMER TOMATO PIE. SERVES 8.

EASY PIE CRUST

2 (9-INCH OR 10-INCH) BOTTOM CRUSTS OR 1 TOP & BOTTOM CRUST

3 CUPS ALL-PURPOSE FLOUR
1 TEASPOON SALT
1 TABLESPOON SUGAR
1 CUP VEGETABLE SHORTENING
6 TABLESPOONS ICE WATER
1 TABLESPOON VINEGAR
1 EGG, LIGHTLY BEATEN

PREHEAT OVEN TO 400 DEGREES.

MIX FLOUR, SALT AND SUGAR. ADD SHORTENING, CUTTING IN WITH A PASTRY BLENDER UNTIL MIXTURE RESEMBLES COARSE MEAL.
MIX ICE WATER, VINEGAR, AND &frac12; OF THE EGG. STIR INTO FLOUR MIXTURE WITH A SPOON UNTIL MIXTURE COMES TOGETHER TO FORM DOUGH. DIVIDE IN HALF.
FORM A ROUND DISK WITH EACH HALF OF DOUGH. PLACE ON LIGHTLY FLOURED BOARD AND ROLL 1/8-INCH THICK. ROLL FROM CENTER OUT RATHER THAN BACK AND FORTH. PIE CRUST NEEDS TO BE 1 INCH LARGER AROUND THAN PIE PAN.
PLACE DOUGH IN PIE PAN AND PRESS SIDES AND BOTTOM DOWN WITH FINGERTIPS UNTIL ALL BUBBLES ARE PRESSED OUT. PRICK SIDES AND BOTTOMS WITH FORK. PRESS DOUGH AROUND RIM WITH THE TINES OF FORK OR FLUTE WITH FINGERTIPS. CUT OFF EXTRA DOUGH WITH A KNIFE OR SCISSORS. BRUSH SIDES AND BOTTOM WITH REMAINING EGG.
BAKE AT 400 DEGREES FOR 10 MINUTES, OR UNTIL LIGHT BROWN.
IF TOP CRUST IS NOT NEEDED, SHAPE A SECOND CRUST IN PIE PAN AND FREEZE UNBAKED. WHEN READY TO USE, BAKE STILL FROZEN. WILL TAKE ABOUT 3 MORE MINUTES TO BAKE.
IF PIE NEEDS A TOP CRUST, FOLLOW INSTRUCTIONS FOR BOTTOM CRUST BUT DO NOT PRICK WITH FORK. BRUSH WITH BEATEN EGG. ROLL OTHER HALF OF DOUGH OUT JUST AS YOU ROLLED FIRST HALF AND PLACE OVER PIE FILLING OR CUT DOUGH IN STRIPS AND WEAVE ACROSS TOP OF FILLING LIKE A LATTICE. LAP IT OVER BOTTOM PIE CRUST AT LEAST 1 INCH AROUND AND PRESS EDGES OF TOP AND BOTTOM TOGETHER WITH A FORK OR CRIMP WITH FINGERS. THIS WILL SEAL TOP AND BOTTOM CRUSTS AND HOLD IN JUICES. CUT SLITS IN TOP WITH A SHARP KNIFE TO RELEASE STEAM. BRUSH CRUST EVENLY WITH REMAINING BEATEN EGG.