Tasty savoury juicy pie, and no soggy bottom!
pick out a few handfuls of tomatoes, chop up the zucchini and eggplant and green onions into whatever size and shape you like - the smittenkitchen recipe suggests cubes and i did disks. so long as they aren't too thick, it should be fine. i salted the zucchini and eggplant at this point so it had some time to sink in.
bloop the olive oil into a large skillet
toss the handfuls of tomatoes into the oil
crank it to high heat and cover the skillet. shuffle the toms around a bit now and again so they don't burn.
wait until you hear the tomatoes popping and sizzling, then turn the heat down a bit
throw the zucchini and eggplant in and stir
cook for about 2-3 minutes until the zuke and eggies are soft but not mushy
throw the green onions in, stir a bit, and turn off the heat
spread out the veggies on a plate so they cool faster. i scooped the veggies out of the pan and tried to leave the bulk of the juices behind because pies are touchy about liquid! (but i saved it because it smelled delicious and could make a good additive to a pizza/pasta sauce or a carrot soup or something - you could freeze it in an ice cube tray to store it if you like)
cook the cob of corn by putting it in a pot of water, bringing it to a boil, and waiting until the colour of the corn seems really bright. then pull it out and cut the corn off the cob and add it to the plate of veggies.
everyone has a different way to make a pie crust, and my own favourite recipe is a friend's family secret, but here are some general tips that always help me have success - i'll bet you or your elders or your youngers or your neighbours have some great ideas as well!
throw whatever fat you are using (shortening, butter, lard) into the freezer well before you start the process - the colder the fat you use, the better!
dice the butter/shortening/lard with a cold sharp knife before you toss it in the flour to give yourself a head start on breaking it up.
work quickly and confidently and don't worry about getting a perfectly crumbly texture. some chunks are ok!
that chill time in the fridge after the dough is made does some important work. i don't know why, but it does always seem to help.
once the filling is lukewarm or cooler, it's time to roll out the dough
sprinkle some flour on a clean dry surface and smash the dough out into a chubby circle
start rolling it out, flipping it and spinning it and adding flour when necessary, to try and get a somewhat even circle. it needs to be fairly thin.
transfer it to a baking sheet lined with parchment paper
dollop the filling into the centre of the pie crust - leave at least two inches all the way around
add more salt if you like, and grate some parmesan on top
fold over the excess pie crust in little sections so that it makes a circular shape
get that egg yolk out and use either the back of a spoon or a little brush to spread it on the top of the pie crust
then add more parmesan and pepper on top
bake at 400 degrees for about 25-30 minutes or until golden brown!