Basil Pesto Pie Recipe

Make dough

Combine 1.5 cups all-purpose flour and 0.5 tsp salt in a large bowl. Cut 6 tablespoons cold unsalted butter into small cubes and use a pastry cutter or fingertips to work the butter into the flour until mixture resembles coarse crumbs with pea-sized pieces.

Add water and chill

Sprinkle 3 tablespoons ice water over the flour-butter mixture, a tablespoon at a time, tossing gently until dough just comes together when pressed. Form into a disk, wrap in plastic, and refrigerate at least 30 minutes (up to 2 hours).

Roll and blind bake

Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough to a 10-inch circle and fit into a 9-inch pie or tart pan with a removable bottom. Trim and crimp edges. Line crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, and bake 5–7 minutes more until light golden. Reduce oven to 350°F (175°C). Let cool slightly.

Blend pesto

In a food processor, combine 2 cups packed fresh basil leaves, 1/4 cup pine nuts, 1/2 cup grated Parmesan, and 2 garlic cloves. Pulse to finely chop. With processor running, drizzle in 1/4 cup extra-virgin olive oil until a smooth, spreadable sauce forms. Add 1 tsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper; pulse once to combine. Taste and adjust salt or lemon if needed.

Reserve

Reserve about 3–4 tablespoons of pesto for finishing. Use the remainder for mixing into the filling.

Prepare filling

In a medium bowl, combine 1 cup ricotta cheese, 1 cup shredded mozzarella, 1 egg, and the pesto reserved for mixing (about 1/4 to 1/3 cup). Season with 1/4 tsp salt and 1/4 tsp pepper. Mix until smooth and evenly green-speckled.

Fill crust

Spread the pesto-ricotta mixture evenly into the pre-baked crust, smoothing the top with a spatula.

Arrange tomatoes

Thinly slice 1 tomato and arrange slices in a single layer over the filling, slightly overlapping. Brush the tomato slices lightly with 1 tsp olive oil and sprinkle a pinch of salt and pepper over them.

Bake

Bake at 350°F (175°C) for 25–30 minutes, or until the filling is set (it should not be liquid) and the edges are golden. If the tomatoes brown too quickly, tent loosely with foil for the last 10 minutes.

Finish

Remove from oven and let the pie rest 10–15 minutes. Dollop or swirl the reserved 3–4 tablespoons of fresh pesto on top, garnish with 6 fresh basil leaves, and slice to serve.