Jennifer Brulé's new book "Learn to Cook 25 Southern Classics 3 Ways: Traditional, Contemporary, International" available on Amazon reveals all the secrets of southern cooking that Brulé has come to know. Brulé writes, "This simple, sublime dish really pulls together all that is special about the warmer seasons, not only in the South but across the United States—it’s like sunshine in a pie shell.
The key to light and flaky piecrust is using very cold fat (butter and shortening or lard) and being careful not to overwork (overmix) the dough. Note: This recipe makes enough dough for two open-top pies, so reserve half for another purpose. The dough works just as well for dessert pies as it does for savory. It’s critical to pre-bake the pie shell so that your tomato pie’s crust doesn’t end up soggy (from all those gloriously juicy tomatoes). If you don’t care for sharp cheddar, use mild cheddar or even shredded mozzarella. If you are in a pinch for time, store-bought pre-rolled pie dough, found in the refrigerated section, will work," Brulé adds.
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From "Learn to Cook 25 Southern Classics 3 Ways: Traditional, Contemporary, International" by Jennifer Brulé. Copyright © 2016 by the University of North Carolina Press. Used by permission of the publisher. Available at Amazon.
