Leek, Onion, and Blue Cheese Pie

A few weeks back I caught the end of a recipe on one of the America's Test Kitchen shows on PBS. The visiting cook had made a special pastry dough, then had stuffed it with leeks, mushrooms, and Gorgonzola cheese. This sounded good to me, so I decided to make a savory pie. It turned out very well, and since the pie dough came from a box,the dish did not take much time.


3/4 stick of butter

2-4 tablespoons of olive oil

Dash of sea salt, and a dash of celery salt

5 leeks, cut into thin rounds and washed, then dried with a towel or salad spinner

16 oz sliced mushrooms-I used Baby Bellas.

5 oz crumbled blue cheese

1/4 cup heavy cream

2 pie crusts

9 inch pie dish and a large skillet or saute pan

1 egg, beaten

1 tbs of grainy mustard, but add a little at a time if you like to suit your taste.

Melt the butter in the skillet, add the olive oil, then add the leeks. Sprinkle lightly with sea salt. Saute the leeks on medium heat until they are soft, then add the mushrooms and mix well. You may need to add a bit more olive oil. Continue to saute until the mushrooms are soft.

Now add the crumbled cheese and mix well after lowering the heat to medium-low. Next add the cream and mustard and continue to cook until the sauce has thickened, as shown in the first photo.

Fit the pie crust to the pie plate, then prick the bottom with a fork a few times. Spoon in the filling, as shown in the second photo, then take a paring knife and make five or six slits evenly around the crust.

Now brush the crust with the beaten egg. This will give the pie a shiny golden brown crust.



Bake the pie in a pre-heated 425 degree oven for 35 to 40 minutes, though I advise keeping an eye on it after 30 minutes to make certain it does not get too crispy.

And here is a slice-


This was so good I dispensed with bacon and eggs this morning and ate pie for breakfast.