Photo by Eugenia Bone
Provenance of Dish
This recipe is adapted from my home-canning book Well-Preserved. But going way back, my grandmother made a version of it with marinated artichokes. I’ve done this recipe with both homemade and commercial marinated mushrooms. Both work great.
For the pastry
2 cups all-purpose flour
2 large eggs
1/2 cup cold unsalted butter (1 stick) plus 1 tablespoon
Preheat the oven to 350˚F. Butter a deep 9-inch pie plate with 1 tablespoon butter.
Make the crust. Place the flour and eggs in a food processor. Cut the butter into little pieces and put it in a food processor with the flour; pulse until crumbly. In a small bowl lightly beat the eggs and pour into the flour mixture. Add the salt. Process until the dough forms a ball, or many small balls, about 45 seconds. You may need to add a teaspoon or two of cold water if the dough seems dry and is not coming together. Remove the dough, and form the dough into two separate patties, one a little larger than the other. (If the dough seems moist, flour your hands.) Wrap the dough patties in plastic wrap or wax paper and let them rest in the refrigerator for 30 minutes.
Alternatively, mix the pastry by hand. Place the flour in a bowl and cut the butter in. Use two butter knives to cut the butter into every smaller pieces until the mixture is crumbly. Beat the eggs and salt together and add to the flour mixtures. Mix the flour and butter with your fingers or a large fork, then place on a floured counter and knead the dough for a minute or two, pressing with the heel of your hand to fully incorporate the butter. Work quickly so you don’t melt the butter. Form the dough into two separate patties, one a little larger than the other. Wrap the dough patties in plastic wrap or wax paper and let them rest in the refrigerator for 30 minutes.