Introduction
This is a great savory pie. The greens add a ton of flavor, the creamy filling keeps it moist, and the pie dough provides great texture. It’s a fair bit of work to make this (mostly washing and preparing all of the greens), but it’s not too bad and definitely worth the effort. The hardest part is probably making the pie crust in the skillet (and this is a great recipe to practice that since it can be done in advance).
Recipe Outline
| Recipe: Creamy Greens Pie With Baked Eggs | Special Equipment: Cast Iron Skillet |
| Source: Dessert Person | Time: 5 Hours |
| Author: Claire Saffitz | Difficulty: 3/5 |
| Type: Dessert (Baking) | Score: ★★★★☆ |
Making The Pie Dough
Tip 1: Consider freezing the bowl, the rolling pin, and the working surface (such as a cutting board) to keep the butter from melting. Likewise, freeze the bowl and the flour/butter mixture for at least 5 minutes between each step.
Tip 2: Consider chilling in refrigerator for longer than suggested for both steps.
Baking The Pie Crust
Making And Baking The Pie
Tip: Carefully crack the egg into the divots, keeping in mind that you may need to not let all of the egg white in to avoid it overflowing. You can use a baster to siphon out excess egg white.
Final Product
Key Takeaways
- Use quality greens since they are the star of the show.
- Feel free to substitute the shallot with yellow or sweet onion.
- Final Score: 4/5 – This is a fantastic greens pie. It’s best served warm shortly after it’s made though. So be ready to eat this one.
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