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."


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. 

Leave a Reply.