ITALIAN SAUSAGE RICOTTA PESTO PIE
Italian sausage ricotta pesto pie is an easy and delicious Italian dinner that's a little bit different from the usual fare with layers of cheeses, sausage and sauteed veggies!
Provided by Culinary Envy
Categories Main Dish Recipes Savory Pie Recipes
Time 53m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Remove pie crust from the freezer.
- Heat a large skillet over medium-high heat. Add sausage. Cook, breaking up the sausage, until juices are released, about 3 minutes. Add red onion, red bell pepper, and garlic; cook and stir until sausage is browned and crumbly, about 5 minutes more. Drain and discard grease.
- Combine ricotta cheese, 1/2 cup mozzarella cheese, pesto, Romano cheese, lime juice, Italian seasoning, garlic powder, onion powder, salt, and lemon pepper in a small bowl. Spread over the pie crust. Sprinkle the sausage mixture over the cheese mixture. Arrange zucchini and walnuts on top. Sprinkle with remaining mozzarella cheese.
- Bake in the preheated oven until crust is browned, about 30 minutes.
Nutrition Facts : Calories 530.3 calories, Carbohydrate 28.4 g, Cholesterol 42.8 mg, Fat 38.4 g, Fiber 3.1 g, Protein 18.6 g, SaturatedFat 11.7 g, Sodium 825.4 mg, Sugar 1.4 g
SAVORY PIE CRUST
Make this crust for our Herbed Quiche with Blue Cheese. Recipes by Emeril Lagasse, from "Farm to Fork," HarperStudio, New York, 2010, courtesy Martha Stewart Living Omnimedia, Inc.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield One 9- or 10-inch pie shell
Number Of Ingredients 5
Steps:
- Place the flour, salt, and pepper in the bowl of a food processor, and pulse to combine. Add the butter and process until the mixture resembles coarse crumbs. While the machine is running, gradually drizzle in the water, processing until the dough comes together to form a ball.
- Transfer the dough to a lightly floured surface and shape it into a flat disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour or up to overnight.
PUSH-IN-PAN PIE CRUST
Make and share this Push-In-Pan Pie Crust recipe from Food.com.
Provided by LoveBakedIn
Categories Dessert
Time 5m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix dry ingredients right in a pie pan. Combine oil and milk in measuring cup.
- Mix oil and milk with a fork until mixture is blended.
- Pour into flour mixture and mix with fork. As dough takes shape, knead a little with your hands until the flour is incorporated into the dough.
- Add more liquid or flour as needed.
- Push and cover the pie pan evenly.
- Fill and bake.
Nutrition Facts : Calories 281.7, Fat 18.7, SaturatedFat 2.5, Cholesterol 0.7, Sodium 390.7, Carbohydrate 25.1, Fiber 0.8, Sugar 1.1, Protein 3.4
SAVORY PUSH-IN PESTO PIE CRUST
Perfect for quiche! Based on: http://www.pillsbury.com/recipes/press-in-the-pan-oil-pie-crust/86ca178a-fd4a-4388-b040-4130e01c6de2
Provided by George Jempty @jemptymethod
Categories Savory Pies
Number Of Ingredients 5
Steps:
- In medium bowl, combine flour and salt; mix well. In small bowl, combine oil, pesto and milk; blend well. Pour over flour mixture. Stir with fork until well mixed. Press in bottom and up sides of 9-inch pie pan; flute edge. Prick bottom and sides of crust generously with fork.
- Follow directions of your favorite savory recipe requiring pie crust
PATE BRISEE FOR SAVORY AND SWEET PIES
This recipe works perfectly with a variety of pies. Try it with our Pork Pie, Pumpkin Crunch Pie, and Montgomery Pie.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes enough for one 9-inch double-crust pie or two 9-inch single-crust pies
Number Of Ingredients 5
Steps:
- Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter, and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork).
- Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day. (Dough can be frozen up to 3 months; thaw in refrigerator before using.)
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