Even with my endless battles against dough the sweat and tears always seem to disappear the second a pie or pastry comes out of the oven. There is nothing more beautiful than a brown, flaky crust with seeping juice bubbling from the seams. Which is why I absolutely love this recipe and why I plan on making it over and over again this summer - the dough is just too simple. 

So simple in fact that I warned my mom before we sat down.

"Ok, so this dough was really easy. I'm a little worried that its going to bland and chewy. We're probably going to need to modify this."
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Well this is why you trust the experts, in this case Laurie Colwin and James Beard. The crust is a modified biscuit dough, which adds a great crispy texture to the vegetables and it is AWESOME. No modifications needed.  
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Corn, Tomato, and Zucchini Pie
Adapted From The Smitten Kitchen 












2 cups all-purpose flour
1 tablespoon baking powder
1 3/4 teaspoons salt, divided
3/4 stick (6 tablespoons or 3 ounces) cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted
3/4 cup whole milk
1/3 cup greek yogurt
3 tablespoons mayonnaise 
2 tablespoons fresh lemon juice
1 3/4 pounds beefsteak tomatoes
1 1/2 cups corn (from about 3 ears), coarsely chopped by hand
1 Zucchini sliced thin

2 tablespoons finely chopped basil, divided 
1 tablespoon finely chopped chives, divided
1/4 teaspoon black pepper, divided
7 ounces coarsely grated sharp Cheddar (1 3/4 cups), divided

Whisk together flour, baking powder, and 3/4 tsp salt in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball.

Divide dough in half and roll out one piece on a well-floured counter (my choice) or between two sheets of plastic wrap (the recipe’s suggestion, but I imagined it would annoyingly stick to the plastic) into a 12-inch round (1/8 inch thick). Either fold the round gently in quarters, lift it into a 9-inch pie plate and gently unfold and center it or, if you’re using the plastic warp method, remove top sheet of plastic wrap, then lift dough using bottom sheet of plastic wrap and invert into pie plate. Pat the dough in with your fingers trim any overhang.

Preheat oven to 400°F with rack in middle. If your kitchen is excessively warm, as ours is, go ahead and put the second half of the dough in the fridge until you’re ready to use it. Whisk together greek yogurt, mayo, and lemon juice.

Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer with a slotted spoon to an ice bath to cool. Peel tomatoes, then slice crosswise 1/4 inch thick and gently remove seeds and extra juices. Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, one tablespoon basil, 1/2 tablespoon chives, 1/2 teaspoon salt, 1/8 teaspoon pepper and one cup of grated cheese. Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper. Pour lemon mayonnaise over filling and sprinkle with remaining cheese.

Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal. Cut 4 steam vents in top crust and brush crust with melted butter (2 teaspoons). Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.


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