The Pie Recipes

Ingredients

• 1 cup all-purpose flour
• ⅓ cup white-whole wheat flour
• ¼ cup stone ground yellow cornmeal
• ½ teaspoon salt
• 2 tablespoons pesto, preferably homemade, excess oil drained
• 10 tablespoons (5 oz.) cold, unsalted butter cut into ½” pieces
• ¼ cup ice cold water
• 1 teaspoon lemon juice or white vinegar
• 4 ears of fresh corn in their husks (you will need 3 cups of steamed corn kernels)
• 6 medium heirloom tomatoes
• 2 tablespoons olive oil
• salt and pepper to taste
• 2 tablespoons pitted, chopped Kalamata olives
• ¼ cup coarse breadcrumbs, unseasoned (panko or homemade from stale bread)
• 1 teaspoon lemon zest
• 1 teaspoon fresh thyme
• ½ teaspoon fresh oregano
• 1 tablespoon fresh basil, finely chopped
• 1 large egg beaten with 1 tablespoon heavy cream or milk
• ¾ cup ricotta cheese, drained
• ¼ cup mascarpone cheese
• ¼ cup freshly grated parmesan cheese
• 1 cup shredded fontina cheese
• 2 tablespoons coarse breadcrumbs, to garnish