Purchased pie dough

After reading leek's fine write-up of Dixie, I have been dreaming of tomato pie. I have tons of tomatoes but I have never been, and never will be, a baker. I don't want to have to make the dough. I just want to buy it. I would happily buy dough from the grocery store but am also interested in learning about any bakeries that sell it. Northside is better but I will travel for good pie dough. Any ideas? (I looked through past topics and did not see anything -my apologies if this has been covered).

I make my own, but pretty sure I saw all-butter pie crusts for sale at Local Foods.

I make my tomato pie using sourdough bread slices:

Tomato & Gruyere Panade
Ingredients: tomatoes (3-5 large, medium thick slices), 1 loaf of sourdough or italian boule (I slice to normal thickness but you could slice thinner if you want it to be lighter), onion (1 medium onion small dice), garlic (3 large cloves minced), thyme (3 sprigs chopped fine), white wine (1/3 cup), gruyere cheese (2-3 cups grated), stock (chicken or veggie, 1/2 to 1 cup, heated), olive oil,(about a cup) salt and pepper (to taste))

1) Sauté onion, garlic & thyme in olive oil, deglaze with white wine.
2) Pre-heat over to 375.
3) Oil dish/pan then begin layering in the ingredients--first a layer of bread--you can cut to fit sides and/or tear and press to fit, drizzle a little olive oil over the bread, then a layer of tomatoes, then a few spoons of the onion, S&P, and then a layer of cheese, 2nd layer of same, top with last layer of bread.
4) Pour hot stock--enough to dampen but not soak the bread--try to get some of it down the sides to the bottom--don't use it all if it seems to be getting too soupy.
5) Then drizzle with olive oil and bake covered for 1 hour then finish uncovered til brown.
6) Slice and serve with a bit of grated cheese and a chiffonade of basil on top

boudreaulicious wrote:I make my tomato pie using sourdough bread slices . . .

Love it!

=R=

boudreaulicious wrote:I make my tomato pie using sourdough bread slices:

Nice, think I'll give this a try.............................

Hi,

One version of tomato pie in our repertoire follows James Beard's influence: use biscuit dough flecked with parsley.

Regards,
Cathy2

G Wiv wrote:

boudreaulicious wrote:I make my tomato pie using sourdough bread slices:

Nice, think I'll give this a try.............................

Just throw some chicken thighs in there and...

I'm pretty sure I saw real butter pie shells at Whole Foods, too.

I made the Chef and the Farmer tomato pie recipe that is in the current issue of Saveur and it was great, in case you're looking for a recipe. I used homemade crust, though.

I know they have them occasionally at Trader Joe's in the frozen case, and I also think I have seen them at Whole Foods in the freezer case (I know I have seen Dufour brand all-butter puff pastry there).

(editing to add that I saw them at Trader Joe's this past weekend, August 20)

Also, do not be intimidated by making your own crust, it's not at all hard and does not take a long time. When I make tomato pie I usually do it in a Tarte Tatin style, since tomatoes are so wet, which makes the process of putting a crust on very easy.

Thanks for all the great suggestions. I will look for the dough at Whole Foods. I'm not familiar with "Local Foods" but will look them up. Thanks!

Local Foods
http://localfoods.com/
1427 W. Willow, Chicago, 60642
phone: 312.432.6575
email: info@localfoods.com

Open Everyday
Weekdays 11am-8pm
Weekends 9am-6pm

Butcher and Larder is inside Local Foods.