Summer Harvest Picnic Pies

Enjoy the best that summer gardens have to offer in this lovely handheld picnic pie. The couscous salad filling punches up the flavor.

Serves: 12Prep: 40 minutesCook: 40 minutesTotal: 1 hour 20 minutesDifficulty: Easy

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Serves: 12

Ingredients

  • 1 1⁄2 cups All-Purpose Flour
  • 1 3⁄4 teaspoons salt, divided
  • 1 cup Unsalted Butter, cut into cubes
  • 3 tablespoons ice water
  • 2 cups water
  • 1 cup couscous
  • 1⁄4 cup olive oil
  • 1 1⁄2 tablespoons white wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon shallot, minced
  • 1 clove garlic, minced
  • 1⁄2 teaspoon fresh rosemary, chopped
  • Freshly ground pepper
  • 1⁄2 cup zucchini, diced
  • 1⁄2 cup yellow summer squash, diced
  • 1⁄2 cup eggplant, diced
  • 1⁄2 cup bell pepper, diced
  • 1⁄2 cup seeded tomato, diced
  • 2 tablespoons pine nuts

Directions

  • To make dough, in medium bowl, combine flour and 1½ teaspoons of salt; cut in butter until mixture resembles coarse crumbs. Stir in just enough ice water to form dough. Wrap in plastic wrap; refrigerate.
  • Heat oven to 375°F.
  • To make filling, in a small saucepan, combine water and couscous; cover. Bring to a boil; reduce heat. Simmer 10 minutes until couscous is tender and water is gone. Fluff with fork; cool slightly.
  • To make vinaigrette, in a large bowl, combine oil, vinegar, honey, shallot, garlic, rosemary, ¼ teaspoon salt and black pepper; whisk until blended. Add zucchini, summer squash, eggplant, bell pepper, tomato and pine nuts. Toss to coat with vinaigrette.
  • Unwrap chilled dough; divide into 12 portions. On a well-floured surface, roll each out into 6” round. Lay each in cup of 12-cup muffin pan; trim edges to leave ½-¾” rim. Roll trimmed edges into 12 small rounds to top pies.
  • Fill each crust with 6 teaspoons couscous mixture; press down to pack. Top each with small dough round, sealing to rim of bottom crust.
  • Bake pies 30-40 minutes until crust is lightly browned. Cool in pan 10 minutes. Serve immediately or wrap individually in plastic wrap and refrigerate up to 1 day. Reheat to serve or serve at room temperature.