Wild Mushroom Pie

Ingredients

• Servings: 8
• 1 1/4 cups unbleached all-purpose flour
• 1/2 teaspoon salt
• 10 tablespoons unsalted butter, chilled, cut into pieces
• 4 1/2 tablespoons ice water (about)
• 3/4 ounce dried porcini mushroom (about 3/4 cup)
• 2 tablespoons unsalted butter
• 1/2 cup shallot, finely chopped
• 2 1/2 teaspoons garlic, minced
• 10 ounces fresh mushrooms (such as crimini, chanterelles and/or stemmed shiitake, thickly)
• 3 large eggs
• 1/3 cup half-and-half
• 1/2 teaspoon dried basil, crumbled
• 1/4 teaspoon dried thyme, crumbled
• 2 cups swedish fontina cheese (about 8 oz) or 2 cups danish fontina cheese, grated (about 8 oz)
• to taste fresh parsley sprig

Recipe

• 1 for crust:
• 2 mix flour and salt in medium bowl.
• 3 add butter and rub with fingertips until mixture forms coarse meal.
• 4 mix in enough water by tbsp to form moist clumps.
• 5 gather dough into ball; flatten into disk.
• 6 wrap in plastic and chill until firm, about 45 minutes.
• 7 (can be prepared 2 days ahead; keep refrigerated.) roll out dough on lightly floured surface to 13-inch round.
• 8 transfer to 9-inch glass pie plate; crimp edges.
• 9 refrigerate 30 minutes.
• 10 preheat oven to 375 f.
• 11 line pie crust with foil.
• 12 fill with dried beans or pie weights.
• 13 bake 10 minutes.
• 14 remove foil and beans.
• 15 bake until crust is set and begins to color, piercing bottom with fork if puffy, about 15 minutes more. transfer to rack and cool.
• 16 for filling: place porcini in small bowl.
• 17 add enough hot water to cover.
• 18 let soak 30 minutes.
• 19 drain mushrooms.
• 20 melt butter in heavy large skillet over high heat. add shallots and garlic and saute 1 minute. add fresh mushrooms and saute until tender and liquids evaporate, about 5 minutes.
• 21 add porcini and saute 2 minutes.
• 22 season to taste with salt and pepper.
• 23 set aside. whisk eggs, half and half, basil and thyme in medium bowl until blended.
• 24 season with salt and pepper.
• 25 sprinkle half of cheese on crust. top with mushroom mixture and remaining cheese. carefully pour egg mixture over mushrooms.
• 26 bake until center is set, about 40 minutes.
• 27 transfer to rack and cool slightly.
• 28 garnish with parsley.
• 29 cut into wedges and serve. note: such as crimini, chanterelles and/or stemmed shiitake, thickly sliced