Mushroom and Cheese Pie

Make the crust. Add the flour and salt to a bowl. Grate the butter on a coarse grater directly into the bowl. Stir occasionally to keep the pieces from clumping together.

Briefly rub the flour and butter together with your fingers, then pour in 5–6 tbsp of cold water. Gather the dough into a ball with your hands (don't knead it too long).

On a lightly floured surface, roll the dough into a circle about 3 cm larger in diameter than your baking pan (I use a 22 cm pan). Wrap the dough around the rolling pin and transfer it to the pan, pressing it up the sides. Prick the dough all over with a fork and refrigerate for 30 minutes.

Make the filling. Peel the onion and dice it finely.

Slice the cremini mushrooms into thin pieces.

Melt the butter in a skillet over medium heat, add the onion, and cook for about 5 minutes until softened.

Add the mushrooms and cook for about 15–20 minutes, or until all the released liquid has evaporated. Season with salt and pepper.

Mix together the sour cream, egg, and a small pinch of salt.

Slice the mozzarella into small, thin pieces.

Grate the cheese on a fine grater.

Place the crust in an oven preheated to 200°C and bake for 10–15 minutes.

Spread half of the mushrooms over the crust.

Layer the mozzarella on top.

Add the second half of the mushrooms and spread them out evenly.

Pour the sour cream mixture evenly over the top.

Sprinkle with the grated cheese. Return to the oven and bake at the same temperature for another 30 minutes or so.

Done.

A look at the cross-section.

Mushroom and cheese pie is best served hot.