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Leek and Celery Pie

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Leek and Celery Pie

Leek and Celery Pie

amanda

Equipment

  • - Leek Chopper/Slicer: Professional leek chopping tool for efficiently preparing leeks;

  • - Celery Slicing Peeler: Specialized peeler for cleanly slicing celery into even pieces;

  • - Silicone Pie Tin: Non-stick pie tin perfect for baking pies, ensuring easy release and excellent results;

  • - Bake Sheet Set: Comprehensive set of bake sheets including a standard size, ideal for various recipes like pie making;

  • - Pie Dish (9"): Deep dish suitable for high filling pies such as leek and celery pie, providing ample space for even cooking;

  • - Oven Thermometer: Ensures precise oven temperature for perfect baking results;

  • - Pastry Cutter (Stainless Steel): Useful in preparing a smooth dough base or top crust if preferred over blind baking;

  • - Mandoline Slicer (Adjustable Blade Widths): Offers precise slicing of vegetables like leeks and celery for uniform cooking size;

  • - Stainless Steel Mixing Bowl Set: Ideal for mixing pie ingredients, providing a durable non-reactive surface;

  • - AmazonBasics Nonstick Baking Mat (15" x 20"): Perfect for placing baked goods directly onto the oven rack to reduce sticking risk.

Ingredients

  • 4 cups all-purpose flour plus additional for dusting

  • 2 teaspoons salt

  • 3/4 cup water

  • 1/2 cup whole-milk yogurt (preferably Greek)

  • 3/4 cup extra-virgin olive oil

  • 1 tablespoon red-wine vinegar

  • 6 lb leeks (white and pale green parts only), finely chopped (about 10 cups)

  • 1/4 cup plus 3 tablespoons extra-virgin olive oil

  • 5 large celery ribs, finely chopped (about 3 cups)

  • 1 teaspoon salt

  • 1 cup chopped fresh mint

  • 2/3 cup chopped fresh flat-leaf parsley

  • 1/2 cup chopped fresh dill

  • 1/4 lb Greek feta (preferably Mt. Vikos or Dodoni brand), crumbled (1 cup)

  • 1 1/2 oz finely grated Kefalotyri or Parmigiano-Reggiano cheese (1/2 cup; see Tips, page 167)

  • 1/4 teaspoon black pepper

  • 3 large eggs

  • a 17- by 12-inch shallow heavy baking pan (1 inch deep)

Instructions

1

Instruction 1

Stir together flour and salt in a large bowl, then make a well in center and add water, yogurt, 1/2 cup oil, and vinegar. Stir until a soft dough forms, then knead on a work surface (do not dust with flour) until smooth and pliable, about 4 minutes. Form dough into a ball and put in an oiled bowl, then turn to coat. Cover bowl with plastic wrap and let dough stand at room temperature 1 hour.
2

Instruction 2

Wash leeks in a bowl of cold water, agitating them, then lift out and drain well in a colander.
3

Instruction 3

Heat 1/4 cup oil in a deep 12-inch heavy skillet or a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté leeks and celery with 1/2 teaspoon salt, stirring frequently, until softened and translucent, 10 to 12 minutes. Transfer to a bowl and cool, stirring occasionally, 10 minutes.
4

Instruction 4

Put oven rack in middle position and preheat oven to 375°F.
5

Instruction 5

Stir herbs into leek mixture along with cheeses, pepper, and remaining 1/2 teaspoon salt. Lightly beat eggs with remaining 3 tablespoons oil in a small bowl, then stir into leek filling.
6

Instruction 6

Brush baking pan with 2 tablespoons oil.
7

Instruction 7

Divide dough in half. Roll out 1 half on a floured surface with a floured rolling pin into a 19- by 14-inch rectangle. Fold rectangle loosely into quarters and transfer to baking pan, then unfold dough and fit into pan, leaving a 1-inch overhang. Spread filling evenly in pan.
8

Instruction 8

Roll out remaining dough on floured surface with floured rolling pin into a 20- by 15-inch rectangle. Lift dough and drape it over filling, leaving it slightly wrinkled. Roll edge of bottom crust over top to form a rope edge all around pie. Brush top of pie with remaining 2 tablespoons oil. Score top crust into serving pieces with a sharp knife (mark crust but do not cut through it).
9

Instruction 9

Bake pie until golden brown, 50 to 60 minutes. Cool to room temperature in pan on a rack, about 1 hour.
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