Kohlrabi-Bacon Pie

Directions

1. 1
   INSTRUCTIONS: Put the butter, flour and salt in the food processor, pulse lightly until the mixture resembles wet looking particles (some recipes say pea sized). Add water, 1 tablespoon at a time, pulsing a couple times after each tablespoon. Keep adding water until the dough just starts to gather into larger clumps. Split the dough in half and place each into a re-sealable plastic bag, pat each into a disk. Let the dough sit in the refrigerator 30 minutes.
2. 2
   INSTRUCTIONS: Preheat oven to 375 degrees F. Peel and slice the veggies thinly; place in a large bowl, add the flour and stir to incorporate and coat.
3. 3
   Cook the bacon until just crispy. Drain on paper towel and crumble when cool enough to touch.
4. 4
   In a small sauce pan, heat the herbs and cream or ricotta whey on low heat just to a simmer. Turn off the heat and let steep for about 5 minutes. Remove the herbs.
5. 5
   Roll out one of the dough disks into an 11-inch round and line a 10 inch pie pan. Arrange an even layer of sliced vegetable, season with salt & pepper, and 1/4 of the crumbled bacon.
6. 6
   Continue layering until the pie pan is nearly full. Pour the cream over the entire pie, and let it seep down. Top with the gruyere.
7. 7
   Roll out the remaining dish of dough and cover the pie with it. Crimp the edges closed. Brush the top and edges of the crust with cream or milk. Make a few slits in the center of the top crust, for the steam to escape. Put the pie pan on a baking sheet.
8. 8
   Bake until the crust is browned and crispy, 60-70 minutes, depending on your oven. Cover the edges of crust with foil if it gets too brown.
9. 9
   Remove pie from the oven and let rest at least 20 minutes before serving.
10. 10
    NOTE: I have made this pie using Infused Ricotta Whey in place of the heavy cream, recipe found onsite:
11. 11
    http://www.food52.com/recipes/6791_infused_ricotta_whey