Bill Yosses' Perfect Vegetable Pie
This recipe is from Bill Yosses owner of Perfect Pies Vegetarian Pie with Salvatore Brooklyn ricotta and moroccan preserved lemons Pie dough One 9” pie shell 2 1/2 cups all purpose flour 1 tablespoon sugar 3/4 teaspoon salt 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes 6 tablespoons (about) ice water Method 1. Mix flour, sugar, and salt in processor. Add butter; pulse until coarse meal forms. Gradually blend in enough ice water to form moist clumps. Gather dough into ball; divide in half. Form dough into 2 balls; flatten into disks. Wrap each in plastic; chill 2 hours or overnight. 2. Roll out to a quarter inch thickness into a circle about 14” and fit into a 9” pie dish making fluted edges with excess dough around the edge. 3. Line with foil or parchment and fill with navy beans to keep its shape, then prebake at 350F for 15 minutes. Remove pie shell from oven remove foil liner and allow to cool Veggie-R