I made a baingan bharta (Indian eggplant) pot pie for Michael’s always epic birthday pie party. This time I tried to do a little decoration at the last minute, which came out not terrible. Here’s the steps for how I did it:
- Prepare baingan bharta – I make a double portion of this recipe
- Cook basmati rice – 1 cup
- Make pie dough for a double crust pie
- Roll out pie dough for bottom crust
- Add layer of rice to bottom of pie – this prevents moisture from causing soggy bottom
- Add a layer of baingan bharta
- Roll out pie dough for top crust
- Cut slits in the top crust to prevent it from bursting in the oven
- Bake at 425 for about 40 minutes
- At about 20 minute mark, put a foil ring around crust to prevent edges from burning
Takes a little planning and time (about two days) but totally worth it!
And we won the pie contest! I can hardly believe it, with all the other talented bakers there.
