MUSHROOM PIE

INGREDIENTS

For the crust

Flour(maida) 2 1/2 cup 350 gm

Salt 1 tsp 4 gm

 Unsalted butter 1 cup 230 gm (small cubes)

 Ice cold water 1/2 cup

Sugar  1tbsp

For the filling

 Mushrooms sliced 5oo gm

Butter 3tsp 

Onion 1 medium minced

Garlic clove 5 diced

salt to taste

 Eggs 2 large 

Pepper 1 tsp

Heavy cream 1/2 cup

Flour 1/4 cup

Fresh herbs( rosemary, thyme, oregano)

Parmesan grated 50 gm or 1/3 cup

METHOD

To make pie crust

In a food processor ,place the flour, salt and sugar and process until combines. Add the butter cut in cubes which should be taken out from the fridge andprocess until the mixture resembles coarse meal (15 seconds)

Take out the mixture in a bowl and then slowly add ice cold water in a spoon little by little and knead  until the dough just holds together when pinched. Gather it .

Divide the dough into two equal parts and flatten each dough into two equal disks separately and wrap in plastic and chill in fridge for an hour

After one hour take out one disk  put lot of flour on the working place and on the rolling pin and roll out one disk of the pie. While rolling the sides will break but gather and roll into a 13 inch circle on a lightly floured surface. Transfer the dough to a 9 inch pie dish.To transfer the dough to the pie roll the dough on the rolling pin and to the pie dish and roll it out. Cut out the extra dough from the sides with the help of a knife.Press the dough inside on to the sides.

To make pie filling

Take a wide shallow pan and over a medium heat add the butter and after 10 seconds add the the onion and garlic and cook for few minutes until translucent. Add sliced mushrooms and cook until brown stirring frequently. The mushrooms will shrink as they cook and the liquid disappears. Season with salt and pepper.

In a bowl whisk eggs and flour,heavy cream.Add herbs cheese,  and stir to combine. Dump mushroom into bottom pie crust and add the whisked eggs on top.

Roll out the second disk and transfer to the top of the pie. Pinch the 2 crusts together and tuck dish to seal. cut lits into that vents .Brush pie with egg wash.

Bake at 200 deg C or 400 deg F until crust is golden brown for about 30 to 35 minutes  (check after half an hour by inserting a knife , if knife comes out clean the pie is cooked.  Cool pie at room temperature.