The Pie Recipes

Ingredients

• 3 cups all-purpose or white/whole wheat flour
• 1 teaspoon salt
• ½ teaspoon sugar
• 2 tablespoons freshly grated parmesan cheese
• 1½ sticks (6 oz.) cold, unsalted butter, cut into ½” pieces
• ¾ cup ice cold water + 1 teaspoon vinegar
• ¾ cup ricotta cheese
• 2 tablespoons fresh herbs, finely chopped (basil/thyme/chives/rosemary- any/all)
• 3-4 heirloom tomatoes, about 1½ pounds, rinsed, cored, sliced ¼” thick, drained on double thickness of paper towels
• 1 cup fresh cut corn kernels
• salt and freshly ground black pepper, to taste
• freshly grated parmesan cheese for serving
• herbs to garnish
• egg wash made from 1 egg beaten with 1 tablespoon water
• 1½ cups granulated sugar
• 1 teaspoon lemon zest
• 2 tablespoons cornmeal
• 3 tablespoons all-purpose flour
• pinch of kosher salt
• 4 oz. (one stick) unsalted butter, melted and cooled
• ½ cup buttermilk
• 1 teaspoon vanilla extract
• 2 teaspoons fresh lemon juice
• 4 eggs, room temperature, lightly beaten with a whisk
• 2 cups fresh blueberries, rinsed, picked over for stems, dried on paper towels