Recipe found on Martha Stewart's Website
Olive Oil Dough:
2 1/2 cups All-Purpose Flour
1/3 cup Extra Virgin Olive Oil
1/2 cup cold Water
3/4 tsp Coarse Salt
Pie Filling:
2 TB Extra Virgin Olive Oil
1 medium Onion, cut into small dice
4 Garlic cloves, minced
2 1/2 LBS Chard, stems cut into small dice and leaves torn
3/4 tsp Red-Pepper Flakes
Coarse Salt and ground Pepper
1/2 cup grated Parmesan
3 TB All-Purpose Flour
Grated Zest of 1 large Lemon, plus 1 TB fresh Lemon Juice
1 large Egg Yolk
To make the dough, combine the flour, olive oil, cold water and coarse salt in a bowl. Stir with a fork to combine, then turn out onto a work surface and knead 1 minute. Cover dough with plastic wrap and let rest at room temperature, 30 minutes. For the filling: In a large pot, heat olive oil over medium-high. Add onion and garlic; cook until onion begins to soften, about 2 minutes. Add chard stems and red pepper flakes; cook until stems begin to soften, about 2 minutes. Pack chard leaves into pot; season with salt and pepper. Reduce heat to medium, cover, and cook until chard leaves wilt, about 4 minutes. Uncover and cook, stirring occasionally, until chard is soft, about 4 minutes. Drain, pressing out as much liquid as possible. Place chard mixture in a large bowl and toss with Parmesan, flour, lemon zest and juice. Season with salt and pepper. Roll two-thirds of the dough to a 12 1/2" round; fit into an 8" round cake pan (2" deep). Fill bottom crust with chard mixture. Roll remaining dough to a 9 1/2" round' place over filling. Pinch edges of dough together and tuck in to seal; cut several vents into Pie. Combine yolk with 1 tsp water and brush over dough, avoiding edge of pan. Freeze pie. To serve, preheat oven to 400 F, with rack in lowest position. Bake frozen pie until crust is deep golden brown, about 1 1/2 hours. Serve warm or at room temperature.