I used 1/2 of one batch bate brisee, which is 2 sticks of very cold but not frozen butter, cut into 2 and 1/4 cups of AP flour already mixed with salt to taste. (Rice/tapioca works fine for those with gluten intolerance, but increase to 2 1/2 cups.) Add 1/2 cup cold water. Some cooks try for 1/4 cup but I fined this makes for a dough you simply can't work with. My pie dough is a touch wet and that makes it just fine to liberally flour your board when you roll it. I will pick up the flour it needs and I never have a problem with toughness due to gluten formation, especially if working with gluten-free, Ha! I work my butter into the dough with a pastry cutter, I don't use the food processor anymore for his, I like the control I have with a BIG shallow sturdy work bowl and a sturdy pastry cutter, with sharp blades, not just wire hoops like the antiques have. I work the dough until some of the butter is smeared into the flour, while some chunks of whole cold butter remains. Scatter 1/2 of the cold water, fold it in, scatter the rest. Don't listen to the water-phobes who try to get you to use as little water as possible. Dough should hold together easily if pressed. Make this the night before if you can, or at least 2 hours ahead to chill. Then bring it out at least 20 minutes but not more than 40 to warm up just enough to work with. It should be cold but pliable and you should see whole bits of butter still when you roll it out. I had access to garden tomatoes that still smell a hint minty from the vine and warm with sunshine. Nothing better. This recipe works with any kind of tomato, but I like the larger round ones to slice. I sliced the tomatoes and salted them and put them on a rack over a pan to drain a little, for 2 hours, flipped once. Bread crumb mixture had shredded Parmigiano-Reggiano, 2 cloves of very finely minced garlic, some oregano and parsley, rosemary and sage, just a pinch and all fresh from the garden this time, panko bread crumbs. I did not measure my bread crumb mixture, I just scattered enough down until the bottom was covered, layered the tomatoes in 2 layers overlapping, scatter chiffonade of basil, folded the edges of the dough over. Mozz and Havarti slices on top, not so much as to cover entirely, and only one deli slice of each ripped up, so only a little. Bake in a 400 degree oven 45min, more or less depending on your oven. I used to make beautiful no fuss pies in gas ovens by putting them a little high in the oven. Now I am working with electric ovens with the heating element on top, and I have had fits. The top burns and the bottom is raw. So I put the pie in the bottom of the oven, even with the convection bake option, and put 2 heavy cookie sheets on the rack moved to the middle as a heat shield. With Double crust pies I put foil on as well for the first 3/4 of bake time.
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