Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 1/2 cup ovdukh (dried yogurt)
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled feta cheese
- 3 eggs
- 1/2 cup milk
- Salt and pepper to taste
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Mixing bowls
- Whisk
- Fork
- Pastry brush
Step-by-step instructions:
1. In a mixing bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
2. Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F.
4. Roll out the dough on a floured surface to fit the 9-inch pie dish. Transfer the dough to the dish and trim the edges.
5. In a mixing bowl, whisk together the ovdukh, cheddar cheese, feta cheese, eggs, milk, salt, and pepper.
6. Pour the mixture into the prepared pie crust.
7. Bake for 35-40 minutes or until the filling is set and the crust is golden brown.
8. Let the pie cool for 10 minutes before serving.
- Time:
Preparation time: 45 minutes
- Cooking time: 35-40 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- 6-8 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 25g
- Cholesterol: 135mg
- Sodium: 500mg
- Total carbohydrates: 20g
- Protein: 12g
Substitutions for ingredients:
- Instead of ovdukh, you can use dried buttermilk or sour cream powder.
- Instead of cheddar cheese, you can use any other type of cheese that melts well.
- Instead of feta cheese, you can use goat cheese or ricotta cheese.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add chopped spinach or kale for a healthier version.
- Add sliced mushrooms or onions for a more savory version.
Tips and tricks:
- Make sure the butter is cold when making the dough to ensure a flaky crust.
- Blind bake the crust for 10 minutes before adding the filling to prevent a soggy bottom.
- Let the pie cool for at least 10 minutes before slicing to allow the filling to set.
Storage instructions:
- Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pie in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the pie on a platter with fresh herbs and sliced tomatoes.
Garnishes:
- Garnish the pie with chopped fresh herbs, such as parsley or chives.
Pairings:
- Serve the pie with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted asparagus
- Garlic mashed potatoes
Troubleshooting advice:
- If the crust is too dry, add a tablespoon of ice water at a time until it comes together.
- If the filling is too runny, add an extra egg or reduce the amount of milk.
Food safety advice:
- Make sure to cook the pie until the filling is set to prevent foodborne illness.
Food history:
- Ovdukh is a traditional dried yogurt used in Central Asian cuisine.
Flavor profiles:
- The pie has a tangy and savory flavor from the ovdukh and cheese.
Serving suggestions:
- Serve the pie as a main dish for lunch or dinner.
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Taste: Creamy, Cheesy, Savory, Rich, Comforting