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-Ricotta PIE FILLING

1 cup soy milk

3 whole large eggs

One orange cauliflower cut into small flowerets

One half cup golden raisins

One cup Salvatore Brooklyn Ricotta Cheese

6 leaves sage chopped fine

12 leaves fresh tarragon

2 ears of corn husked and corn cut away from cob.

One carrot cut into small ¼” cubes

2 stalk celery cut into fine dice

¼ cup olive oil

salt and pepper to taste

2 tablespoons preserved lemons chopped fine

¼ cup Parmesan cheese grated fine

Method

1.     place cauliflower-ets, corn, carrots, celery, in a baking dish and toss with olive oil salt and pepper, bake at 400F for 20 minutes until softened and slightly charred. Mix occasionally.

2.     Remove from oven and cool then toss with ricotta,  preserved lemons, raisins, parmesan, sage, and tarragon, and add to pre-baked pie shell

3.     Boil soy milk and remove from heat, wait 8 minutes then whisk over eggs and strain, pour over vegetables in pie shell, and bake in 300F degree oven for 40 minutes until set

4.     Cool 20 minutes then serve.  Or refrigerate overnight and re-warm in 350F oven for 15  minutes.