Yields: 4-6 servings
Prep time: 20 minutes
Cook time: 35-45 minutes
Ingredients:
For the pastry:
- 1 1/4 cups all-purpose flour (plus extra for dusting)
- 1/2 cup (1 stick) cold unsalted butter, diced
- Pinch of salt
- 3-4 tablespoons ice-cold water
For the filling:
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
- 8 ounces (2 cups) grated sharp cheddar cheese
- 2 large eggs, lightly beaten
- 1/4 cup milk or heavy cream
- Salt and freshly ground black pepper to taste
Equipment:
- Large bowl
- Medium skillet
- 9-inch pie dish
- Rolling pin
Instructions
Make the pastry:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in the butter: Cut the cold butter into the flour mixture using a pastry cutter, two knives, or your fingertips until it resembles coarse crumbs with a few pea-sized pieces remaining.
- Add water: Gradually add the ice-cold water, a tablespoon at a time, mixing until the dough comes together. Do not overwork the dough.
- Chill: Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 30 minutes.
Make the filling:
- Sauté the onions: Heat the olive oil in a medium skillet over medium heat. Add the onions and thyme, and cook, stirring occasionally, until the onions are softened and lightly golden brown (about 10 minutes).
- Mix: Remove from heat and let cool slightly. Stir in the grated cheddar cheese, beaten eggs, milk or cream, and season generously with salt and pepper.
Assemble and bake the pie:
- Preheat oven: Preheat the oven to 400°F (200°C).
- Roll out the dough: On a lightly floured surface, roll out one disc of pastry to a thickness of about 1/8 inch. Carefully fit it into the pie dish, trimming any excess.
- Fill the pie: Pour the cheese and onion filling into the prepared pastry crust.
- Top crust: Roll out the second disc of pastry and place it over the filling. Trim the edges, crimp to seal, and cut a few slits in the top to allow steam to escape.
- Egg wash (optional): For a golden crust, brush the top of the pie lightly with a beaten egg.
- Bake: Place the pie on a baking sheet and bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool and serve: Let the pie rest for at least 10 minutes before slicing and serving.
Tips:
- Blind baking: To help prevent a soggy bottom crust, consider blind baking the bottom crust for 10-15 minutes before adding the filling.
- Cheese choice: Experiment with different cheeses like Gruyere, Monterey Jack, or a combination for added complexity.
- Add-ins: For extra flavor, consider adding some chopped fresh parsley, a pinch of mustard powder, or a dash of Worcestershire sauce to the filling.
