- 1 1/2 cups [375 mL] wheat flour
- 1/2 cup [115 g] butter
- 3 tablespoons [45 mL] cold water
- 4 eggs
- 1 1/4 cups [285 g] grated ripened Vodka cheese
- 3/4 cup [190 mL] cream
- 1/2 cup [125 mL] freshly chopped chives
- 2 tablespooons [30 mL] finely chopped fresh dill
- Salt and ground black pepper, to taste
- Grossly chopped fresh chives and dill, to garnish
|
- Transfer wheat flour into a large bowl.
- Cut in cold water.
- Mix in cold water wroking to get a dough ball.
- Refrigerate dough for 30 minutes.
- Preheat oven to 350°F [180°C].
- Roll cold dough into a little more than 8 1/2 to 9 4/5-inch [22 to 25-cm] in diameter disc.
- Line an 8 to 9-inch [20 to 23-cm] pie plate with pastry leaving dough to fall by 1/2 inch [1.3 cm] all around so ti does not shrink too much while baking.
- Prick bottom of dough with a fork for steam to escape.
- Bake pie shell into preheated oven for 15 to 20 minutes.
- Into a bowl, beat together eggs, grated cheese, cream, freshly chopped chives and dill.
- Salt, pepper then pour filling into prebaked pie shell.
- Bake into oven for 25 to 30 minutes more, until set in the middle.
- Serve garnished to taste with grossly chopped fresh chives and dill.
|
