maitake mushroom pie
1 cup + 2 tbsp (141g) AP flour
1/2 tsp salt
1/2 cup + 1 tbsp (127g) butter, cold and cubed
1 1/2 tsp apple cider vinegar
3 lbs maitake mushrooms
1/4 cup chives, minced
2 cloves garlic, minced
1 yellow onion, peeled and diced
1 cup ricotta
salt and pepper
Mix flour and salt in a large bowl. Toss in the butter to evenly coat. Working quickly, rub butter into flour to create large shaggy pieces of dough.
Combine vinegar and 1 1/2 tbsp ice water in a small bowl then drizzle over flour mixture. Mix together then knead in the bowl until it starts to come together, then form into a ball. Place on a sheet of plastic wrap, flatten into a disc, then completely cover in plastic wrap. Chill for 1 hour.
Oven 325 degrees F.
One a lightly floured surface, roll out chilled dough to a 14" round. Transfer to a 9" pie dish, allowing dough to slump down in the dish. Trim dough, leaving about 1" overhang. Fold overhang under and press down or crimp. Place in freezer for 15 minutes. Line crust with a piece of parchment paper or foil, then fill with pie weights. Place on a baking sheet, then bake for 20-25 minutes, until crust is dry around the edge. Remove parchment and weights, then bake for an additional 10-12 minutes until bottom looks dry. Cool completely.
In a large sauté pan, heat a few tablespoons of oil over med/low heat. Add garlic and onion. Cook until onion is translucent. Transfer to a bowl and let cool. Add in the ricotta and egg, mix until combined. Season with salt and pepper. Set aside.
Heat up a few more tablespoons of oil in the pan over high heat. Add the mushrooms and cook for a few minutes until the outside is just seared. Season with salt and pepper. Transfer to a bowl, let cool then toss with the chives.
Oven 350 degrees F.
In the prepared pie crust, spread the ricotta mixture over the bottom. Top with the mushrooms in an even layer. Bake for about 20 minutes, until the ricotta has puffed up and mushrooms are crisp. Serve warm.