>> COME ON, GIRLS!

GIRLS, GIRLS, GIRLS, GIRLS!

[hens clucking] COME ON, MY GIRLS.

GIRLS, GIRLS!

>> IT'S A CHICKEN ROUND-UP.

>> IT IS.

THEY LOVE THEIR TREATS.

[hens clucking] >> WHAT IS MY FAVORITE THING TO EAT FOR DINNER?

EGGS.

THEY'RE THE SECRET WEAPON FOR TWO WEEKNIGHT MEALS, STARTING WITH MY FRAGRANT INDIAN SCRAMBLED EGGS WITH PAPADUMS, AND A BLT AND EGG PIE BAKES BEAUTIFULLY WITH A FAST, FLAKY BUTTER CRUST.

SO TURN THE DAY UPSIDE DOWN.

HAVE BREAKFAST FOR DINNER.

HOW MUCH DO I OWE YOU?

>> $4.50, PLEASE.

[sunny instrumental music] ♪ ♪ FUNDING PROVIDED BY: >> male announcer: ACACIA VINEYARD IS PROUD TO SPONSOR SARA'S WEEKNIGHT MEALS.

WITH OUR HANDCRAFTED CHARDONNAY AND PINOT NOIR WINES, WE ENJOY SHARING THE EARTH'S BOUNTY AND THE SIMPLE JOY OF BRINGING FRIENDS AND FAMILY TO THE TABLE.

>> female announcer: AT SUBARU, WE BUILD VEHICLES LIKE THE VERSATILE SUBARU OUTBACK WITH SYMMETRICAL ALL-WHEEL DRIVE STANDARD AND PLENTY OF CARGO ROOM, BECAUSE SOME OF THE MOST ADVENTUROUS DAYS FALL IN BETWEEN THE WEEKENDS.

SUBARU: A PROUD SPONSOR OF SARA'S WEEKNIGHT MEALS.

>> MY MOM, SHE'S A MAGICIAN.

SHE TURNS WATER INTO SODA, SAVING THE PLANET FROM BOTTLES.

>> female announcer: SODA STREAM: PROUD TO SUPPORT THE MAGIC OF PUBLIC TELEVISION.

>> female announcer: KING ARTHUR FLOUR.

OVER 1,500 RECIPES ONLINE AT: >> HI, I'M SARA MOULTON.

WELCOME TO SARA'S WEEKNIGHT MEALS.

ONE OF THE TWO THINGS MY DAD KNOWS HOW TO COOK IS SCRAMBLED EGGS.

HE COOKS THEM SLOW AND LOW WHICH MAKES THEM COME OUT ALL CREAMY AND DELICIOUS.

I'VE TAKEN THIS METHOD IN AN INDIAN DIRECTION.

WHAT'S SO INDIAN ABOUT MY RECIPE?

THE FLAVORINGS: CHILI, GINGER, CUMIN, TURMERIC, AND PAPADUMS.

HERE WE HAVE THE PAPADUMS.

THEY'RE LENTIL WAFERS.

THEY'RE VERY--THEY'RE DRY.

BUT THEY STILL HAVE TO-- THEY HAVE TO BE COOKED.

I'M GONNA SAUTEE THEM.

A LITTLE BIT OF FLAVORLESS VEGETABLE OIL-- MY FAVORITE IS GRAPE SEED.

IT'S GONNA TAKE ABOUT 30 SECONDS ON A SIDE.

THAT'S GONNA START PUFFING UP RIGHT AWAY.

AND CURLING ALL OVER THE PLACE.

AND THEN AS SOON AS YOU CAN SEE THAT IT'S GETTING COLORED ALL THE WAY THROUGH, YOU TURN IT OVER.

AND LET IT GO UNTIL YOU GET A LITTLE MORE BROWN ON IT-- A LITTLE GOLDEN.

WOW.

OKAY.

IT'S THAT QUICK.

YOU SEE HOW EASY THAT WAS?

IT'S SO MUCH EASIER THAN USING DEEP FAT.

ALL RIGHT, SO WE'VE GOT ABOUT-- A LITTLE BIT OF ONION HERE, ABOUT HALF A CUP.

I'VE GOT BUTTER IN THERE.

THAT I'VE BEEN HEATING UP.

AND IT'S OKAY IF THE BUTTER GETS A LITTLE BIT BROWN.

IT WILL ADD A NUTTY TASTE TO YOUR EGGS.

JUST NEED TO SOFTEN THESE UP.

THEN I'M GONNA GRATE SOME GINGER.

GINGER IS A WONDERFUL, FRESH INGREDIENT USED A LOT IN INDIAN COOKING.

AND IT'S JUST SO-- IT'S SO TASTY.

IT'S GOOD FOR YOUR DIGESTION.

AND I'M GONNA GRATE IT ON THIS NEW KIND OF MICRO PLANE OUT.

THINK ABOUT AN INCH OF GINGERROOT IS ABOUT A TEASPOON OF GRATED GINGERROOT.

AND THAT'S WHAT WE'RE LOOKING FOR HERE.

ON THE BOTTOM OF THIS PARTICULAR ONE, THERE'S A LITTLE HOLDER FOR IT.

SO THAT YOU CAN JUST-- INSTEAD OF THE GINGER GOING ALL OVER THE COUNTER, IT COMES RIGHT OUT WHERE YOU NEED IT.

I'M GONNA BANG IT IN.

[tapping] [sizzling] ALL RIGHT, SO THERE'S OUR GINGER.

SERRANO CHILI.

I SAY JALAPENO IS YOUR INITIAL STARTER CHILI.

AND THEN WE MOVE ON TO A SERRANO WHICH IS SLIGHTLY STRONGER.

IT'S LIKE 25,000 IN THE SCOVILLE UNIT RANGE.

LET ME SHOW YOU WHERE THE HEAT IS ON A CHILI.

I'M SURE YOU KNOW.

EVERYBODY ALWAYS SAYS IT'S THE SEEDS.

IT'S ACTUALLY THE SEEDPOD WHICH IS LIKE THE PLACENTA.

THAT IS VERY HOT AS WELL AS THE RIBS THAT GO AROUND THE INSIDE.

THE SEEDS BECOME HOT BY ASSOCIATION.

NOW, I LIKE SPICY.

SO I'M GONNA LEAVE THEM ALL IN.

BUT IF YOU DON'T, YOU CAN REMOVE THEM WHICH REMOVES A SIGNIFICANT AMOUNT OF THE HEAT.

YOU COULD ALSO USE A JALAPENO WHICH USUALLY IS LESS HOT.

BUT WHAT'S WILD AND CRAZY ABOUT CHILIES IS THAT FROM ONE CHILI TO THE NEXT, THE HEAT-- IN THE SAME FAMILY, LIKE FROM ONE JALAPENO TO THE NEXT, FROM ONE SERRANO TO THE NEXT, THE HEAT COULD REALLY DIFFER.

IN GO OUR SERRANO.

AND I'M GONNA ADD OUR SPICES.

WE HAVE TURMERIC.

AND CUMIN.

AND TURMERIC IS WONDERFUL.

IT'S OFTEN USED IN PLACE OF SAFFRON.

'CAUSE SAFFRON'S SO EXPENSIVE.

AND IF YOU WANT THAT BEAUTIFUL ORANGE COLOR THAT YOU GET FROM SAFFRON, YOU CAN USE TURMERIC INSTEAD.

BUT WHAT'S ALSO GREAT ABOUT TURMERIC-- AND WE'RE ADDING 1/2 TEASPOON-- IS THAT IT'S VERY GOOD FOR YOUR DIGESTION.

OKAY, NOW, HERE'S SOME CUMIN, ANOTHER INDIAN SPICE.

AND WE'RE GONNA ADD 3/4 OF A TEASPOON OF THIS.

CERTAINLY IF YOU DON'T LIKE THESE SPICES, DON'T ADD THEM.

SO LET ME GET MY EGGS TOGETHER.

WE'RE GONNA USE 8 EGGS.

IT'S 2 EGGS PER PERSON.

[cracking] NOW, WE'LL JUST BEAT THEM TILL THEY'RE JUST MIXED.

NOW, SOME GREEK YOGURT WHICH WILL GIVE IT A NICE TANG.

OKAY, YOU SEE THIS IS VERY LOW.

I'M GONNA PUT THE EGGS IN.

AND IF YOU WANT LARGE CURDS, DON'T STIR IT MUCH.

IF YOU WANT SMALL, CREAMY CURDS, STIR IT CONSTANTLY.

I'LL GIVE IT A QUICK STIR WHEN I FIRST PUT IT IN.

YEAH, SO WE'LL JUST LET IT GO LOW AND SLOW.

ALL RIGHT, I GOT TWO PLUM TOMATOES.

AND I LIKE WORKING WITH PLUM TOMATOES BECAUSE EVEN OUT OF SEASON, THEY'RE PRETTY GOOD.

I JUST GO AROUND AND LEAVE THE CORE IN THE CENTER.

I WOULD HAVE SEEDED THESE BUT BASICALLY, I TRY TO LEAVE THEM IN THE CENTER.

WE'RE GONNA ADD THIS AT THE END, 'CAUSE WE WANT THE TOMATO TO HAVE A LITTLE BIT OF TEXTURE.

OKAY.

SO THERE'S OUR TOMATOES.

AND YOU CAN SEE THIS IS JUST BEGINNING TO HAVE SOME CURDS IN IT.

NOW, SOME CILANTRO.

FIRST OF ALL, IF YOU HATE CILANTRO, DON'T WORRY.

THERE'S TWO OTHER HERBS YOU CAN SUBSTITUTE IN ASIAN RECIPES, AND THAT WOULD BE BASIL OR MINT.

IF YOU FIND IT IN A MEXICAN RECIPE, YOU CAN EITHER USE OREGANO OR PARSLEY.

BACK TO OUR EGGS.

NOW, WHY DO WE WANT TO COOK THEM LOW AND SLOW?

BECAUSE IF YOU COOK THEM TOO FAST, WHAT HAPPENS IS, THE PROTEIN IN THE EGG GETS VERY, VERY TIGHT.

HAVE YOU EVER HAD EGGS THAT CONSISTED OF THESE, LIKE, TIGHT CURDS WITH WATER AROUND THEM?

IT'S BECAUSE THE PROTEIN DOESN'T LIKE TO BE COOKED THAT HIGH.

IT'S GONNA GET TOUGH.

SO SEE, THESE ARE NICE AND CREAMY.

THEY'RE JUST PERFECT.

I'M GONNA ADD MY TOMATOES AT THIS POINT.

JUST A NICE LITTLE CRUNCH AND SOME COLOR.

A LITTLE ACID COUNTERPART TO OUR CREAMY EGGS.

AND THEN WE'RE READY TO LOAD UP ON TOP OF OUR PAPADUM.

YOU COULD PUT IT ON THE SIDE TOO.

YOU KNOW, IF YOU'RE GONNA DO IT THIS WAY, YOU'RE GONNA HAVE TO EAT IT WITH A KNIFE AND FORK, WHICH IS PERFECTLY ACCEPTABLE.

NOW WE'LL TOP IT OFF WITH OUR CHOPPED CILANTRO.

SO THERE WE HAVE IT.

SCRAMBLED EGGS WITH PAPADUMS: A DELICIOUS TWIST ON A TASTY BREAKFAST FAVORITE FOR DINNER.

>> THEY'RE GREAT.

WE JUST PICKED THEM THIS MORNING.

>> SO YOU SELL HERITAGE PORK, HUH?

THAT'S GOOD.

>> I KNOW, RIGHT?

>> YOU KNOW, YOU DON'T EXPECT TO HAVE THAT AT HOME.

WOW.

THAT WAS SO MUCH FUN.

WHILE I WAS OUT THERE, I PICKED UP SOME STAPLES AS WELL.

BUT THE INGREDIENTS I GOT TO MAKE MY PIE WITH, THOSE ARE THE FRESHEST I COULD POSSIBLY GET.

THE WHOLE IDEA OF SHOPPING LOCALLY IS TO USE THE FOOD BY COOKING IT THAT DAY.

BUT WHAT IF YOU HAVE SOME LEFT OVER?

DON'T LET IT GO TO WASTE.

HERE'S SOME TIPS FOR STORING EVERYTHING FOR MAXIMUM FRESHNESS.

LET'S START WITH THE EGGS.

NOW, PEOPLE HAVE A HABIT WHEN THEY STORE EGGS OF PUTTING THEM ON THE DOOR OF THE FRIDGE.

TROUBLE WITH THE DOOR IS, THIS IS THE WARMEST PART OF THE FRIDGE.

YOU SHOULD ONLY PUT CONDIMENTS, DRINKS, THINGS THAT DON'T SPOIL EASILY.

WHERE YOUR EGGS SHOULD GO IS IN THE BACK OF THE FRIDGE.

IT'S MUCH COOLER.

NEXT, TOMATOES.

WHATEVER YOU DO, DO NOT EVER PUT A TOMATO IN THE REFRIGERATOR.

KILLS IT.

IT KILLS THE TEXTURE.

IT KILLS THE FLAVOR.

IT KILLS EVERYTHING.

SO WHAT I LIKE TO DO IS, I JUST TAKE A LITTLE BASKET, MAKE SURE THERE'S AIR CIRCULATING AROUND YOUR TOMATOES, AND JUST LEAVE THEM ON THE COUNTER.

THEY'LL BE FINE.

AND THEN LETTUCE.

WHAT DO YOU DO WITH LETTUCE?

NOW, LETTUCE IS AN INTERESTING COMBINATION 'CAUSE IT'S MOSTLY WATER.

DON'T WASH IT TILL YOU'RE READY TO USE IT 'CAUSE THAT WILL MAKE IT TOO WET.

BUT WRAP IT IN A DAMP PAPER TOWEL--AND THIS WILL HELP TO PRESERVE THE MOISTURE THAT'S IN THERE AND KEEP IT TRAPPED.

AND THEN PUT IT IN A RESEALABLE BAG.

THERE'S A SPECIAL PLACE FOR LETTUCE IN THE FRIDGE, AND IT'S CALLED THE CRISPER.

YOU CAN EVEN ADJUST THE TEMPERATURE.

OKAY.

EVERYONE LOVES THE BLT, THAT ALL-AMERICAN CLASSIC, ESPECIALLY DURING THE HEIGHT OF TOMATO SEASON.

IT WAS MY COOKBOOK-WRITING PARTNER JOANNE LAMB HAYES WHO THOUGHT THAT THERE MIGHT BE A WAY TO TURN THE LUNCHTIME SANDWICH INTO A DINNER PIE.

AND SHE WAS ABSOLUTELY RIGHT.

IT STARTS WITH A BASIC BUTTER PASTRY CRUST THAT IS THEN TOPPED WITH ALL THE USUAL SUSPECTS.

ALL RIGHT.

SO LET'S GET STARTED.

I'VE ALREADY COOKED EIGHT SLICES OF BACON AND LEFT A LITTLE BIT OF BACON FAT IN THE PAN.

WE'RE ADDING SOME ONIONS TO THIS.

THAT'S NOT TRADITIONAL IN A BLT, BUT I LIKE A LITTLE ONIONS IN MY PIE.

WE'RE JUST GONNA COOK THEM TILL THEY'RE GOLDEN.

ALL RIGHT, NOW WHILE THEY'RE COOKING, A QUICK STIR.

AND A PINCH OF SALT.

SEASON AS YOU GO.

I'M GONNA MAKE MY PASTRY DOUGH.

NOW, I WANT YOU TO KNOW THAT I AM PASTRY IMPAIRED.

SO IF YOU FEEL LIKE YOU'RE PASTRY IMPAIRED, DON'T WORRY, 'CAUSE I WAS TOO.

I'M GONNA DO A CHEATING METHOD IN THE FOOD PROCESSOR.

MAKES IT REALLY EASY, YOU JUST HAVE TO PAY ATTENTION.

SO WE'RE GONNA START WITH THE FLOUR.

IT'S REGULAR ALL-PURPOSE FLOUR WHICH IS GREAT.

UNBLEACHED IS WHAT I LIKE.

YOU COULD MIX HALF WHOLE WHEAT AND HALF WHITE.

THEY ACTUALLY MAKE NOW A WHITE WHOLE WHEAT FLOUR.

SO IF YOU WANT TO DO THAT AND TRICK YOUR KIDS INTO THINKING THAT THEY'RE--YOU KNOW, IT'S NOT FUNNY WHOLE WHEAT FLOUR, YOU CAN DO THAT WITH THE WHITE WHOLE WHEAT.

LET ME SHOW YOU HOW TO MEASURE.

INSTEAD OF STICKING YOUR MEASURING CUP IN THERE AND PACKING IT IN, WHICH WILL GIVE YOU TOO MUCH FLOUR, SHAKE IT IN WITH A SPOON.

WE NEED 2 CUPS FOR THIS.

JUST SHAKE IT IN GENTLY.

AND SEE, THIS WILL SORT OF AERATE IT.

OKAY.

THERE WE GO.

SO 2 CUPS OF ALL-PURPOSE FLOUR.

1/2 TEASPOON OF SALT.

AND I LIKE TO USE FINE SALT.

IT COULD BE FINE SEA SALT.

IT COULD JUST BE PLAIN OLD TABLE SALT.

BUT THE THING IS THAT IT WILL DISSOLVE BETTER THAN KOSHER SALT OR COARSER SALT.

NOW WE'RE GONNA ADD OUR VERY, VERY COLD BUTTER.

12 TABLESPOONS.

WE'RE MAKING TWO CRUSTS.

WE'RE ONLY GONNA USE ONE BUT WE'RE MAKING TWO.

WHY NOT MAKE TWO?

AND THEN YOU HAVE ONE FOR LATER ON.

AND I'M GONNA PULSE IT JUST UNTIL WE HAVE LITTLE PIECES OF BUTTER ABOUT THE SIZE OF PEAS.

JUST DON'T LET IT GO TOO FAR.

THAT'S THE ONLY DANGER WHEN YOU'RE USING A FOOD PROCESSOR.

AND THAT'S ALREADY LOOKING AWFULLY GOOD.

I'M GONNA SHOW YOU IN MY HAND WHAT IT LOOKS LIKE.

BEING CAREFUL NOT, OF COURSE, TO GET MY HAND IN THE BLADES.

YOU CAN SEE THAT THERE'S BITS OF BUTTER HERE.

AND THE REASON YOU DON'T WANT TO COMPLETELY INCORPORATE THE BUTTER--IF IT GETS MIXED IN TOO MUCH, IT GETS REALLY WARM.

WE DON'T WANT OUR BUTTER TO MELT.

'CAUSE WHAT HAPPENS WHEN WE BAKE THIS IS, THE BUTTER CREATES STEAM--IT PUFFS UP.

AND IF IT'S REALLY COLD, WHEN IT GOES INTO THE DOUGH, IT WILL DO THAT MUCH BETTER.

OKAY, NOW OUR LIQUID IS EGG YOLKS AND WATER.

YOU DON'T HAVE TO DO THE EGG YOLKS.

IT JUST ADDS A NICE RICHNESS TO IT.

AND I LIKE TO DO THIS WITH MY HANDS.

IT'S JUST BECAUSE THERE'S NO SHARP EDGES ON YOUR HANDS.

YOU CAN REALLY KEEP THE YOLK AND THE WHITE SEPARATE WITHOUT THE YOLK BREAKING.

SEE?

THERE WE GO.

SO THERE'S ONE YOLK.

ALL RIGHT, SO I'M GONNA MIX THIS WITH A COUPLE TABLESPOONS OF ICE WATER AND TALK ABOUT GENERAL PRINCIPLES OF MIXING OF PIE DOUGH.

IT'S TOTALLY OPPOSITE FROM WHAT YOU DO WITH A BREAD DOUGH.

SO THERE'S TWO-- BUT I'M JUST GONNA TALK ABOUT THE PIE DOUGH; NOT THE BREAD DOUGH.

YOU WANT EVERYTHING TO BE COLD, COLD, COLD.

AND YOU WANT TO MAKE SURE THAT YOU ONLY ADD AS MUCH LIQUID AS YOU ABSOLUTELY NEED.

'CAUSE IF YOU ADD MORE THAN YOU NEED, YOU CAN TEND TO OVERWORK THE DOUGH AND DEVELOP WHAT'S KNOWN AS GLUTEN.

YOU'VE ALL HEARD ABOUT GLUTEN.

GLUTEN'S WHAT'S IN THE PROTEIN IN THE FLOUR, AND WHEN YOU ADD LIQUID TO GLUTEN AND WORK THE FLOUR, YOU DEVELOP GLUTEN STRANDS, WHICH IS GREAT FOR BREAD BUT TERRIBLE FOR PASTRY DOUGH.

WE WANT A TENDER, TENDER DOUGH.

WE DON'T WANT THAT GLUTEN TO BE DEVELOPED.

OKAY, SO I'M GONNA ADD 2 TABLESPOONS OF ICE WATER TO MY EGG YOLKS.

WE'RE GONNA START WITH THIS.

DEPENDING ON HOW LONG THE FLOUR HAS BEEN STORED, IT WILL ABSORB MORE OR LESS LIQUID.

ALSO DEPENDING ON HOW YOU MEASURED IT.

IT'S REALLY IMPORTANT HOW YOU MEASURE IT.

OKAY, I'M GONNA ADD THIS IN AND THEN JUST QUICKLY PULSE AGAIN UNTIL IT COMES TOGETHER.

AND IF IT DOESN'T COME TOGETHER RIGHT AWAY, I'M GONNA ADD A LITTLE MORE LIQUID.

AND JUST ABOUT EVERY TIME YOU DO THIS, YOU'RE GONNA GET A DIFFERENT RESULT.

YEAH, THAT'S LOOKING--SEE THAT?

NOW I KNOW WE'RE GOOD.

AND I'M GONNA JUST FINISH MIXING IT ON THE COUNTER.

OKAY.

IT'S MESSY.

AND YOU'RE GONNA BE LIKE, "OH, MY GOD, I CAN'T BELIEVE THAT THIS IS A DOUGH."

YOU'RE PROBABLY LIKE, "NAH, YOU'RE KIDDING.

THAT AIN'T GONNA HAPPEN."

BUT IT REALLY IS.

SO I'M GONNA TAKE THE HEEL OF MY HAND, AND WE'RE JUST GONNA SMEAR IT AWAY FROM ME.

IN FRENCH, THIS IS CALLED A FRAISAGE.

IT'S SORT OF JUST LIKE KNEADING IT A LITTLE TINY BIT.

WE'RE NOT WORKING IT A LOT.

WE'RE JUST MAKING IT COME TOGETHER.

AND YOU'RE GONNA SEE THAT THERE'S TINY LITTLE BITS OF BUTTER IN THERE THAT HAVE STILL NOT COMPLETELY MIXED IN.

AND WE DON'T WANT THEM TO BE.

'CAUSE WE WANT THEM TO BE WHOLE BITS OF BUTTER THAT WILL SUDDENLY MELT IN THE DOUGH AS IT'S BAKING AND CREATE STEAM.

OKAY.

SO REMEMBER I SAID THIS IS A DOUBLE DOUGH.

AND WHAT I'M GONNA DO IS CUT IT IN HALF.

WE'RE GONNA SHAPE IT INTO A ROUGH ROUND.

NOW, YOU COULD ROLL THIS OUT RIGHT AWAY.

BUT I'D REALLY PREFER YOU DON'T.

I MEAN, IF YOU'RE IN A RUSH ON A WEEKNIGHT AND YOU WANT TO MAKE IT--YOU SEE I JUST MADE IT FROM START TO FINISH, FROM SCRATCH.

YOU COULD DO THAT.

AND YOU COULD JUST ROLL IT OUT, BUT IF YOU CAN HAVE THE PATIENCE AND THE TIME TO JUST LET IT REST FOR EVEN A HALF AN HOUR, THAT WOULD BE TERRIFIC.

I'M GONNA PUT THIS IN PLASTIC WRAP.

THERE WE GO.

OKAY.

SO I'LL PUT THEM TOGETHER FOR NOW.

I'M JUST GONNA DO IT LIKE THIS.

THERE WE GO.

AND YOU CAN KEEP THIS IN THE FRIDGE FOR A COUPLE OF DAYS, BUT AFTER THAT THE DOUGH WILL TURN COLOR AND GET A LITTLE OFF LOOKING.

I'M GONNA PARK THIS IN HERE.

THIS IS DEFINITELY A PIE THAT'S ALL ABOUT THE TOMATO.

I MEAN, YEAH, WE LIKE THE BACON AND THE OTHER STUFF, BUT DO IT WHEN THE TOMATOES ARE IN SEASON.

YOU CAN EITHER USE PLUMS OR YOU COULD USE THE LARGE BEEFSTEAK.

BUT WHATEVER THEY ARE, DON'T USE THOSE DEAD CARDBOARD PINK TASTELESS TOMATOES.

AND TO CONCENTRATE THE FLAVOR, I SLICED THEM ABOUT 1/3 OF AN INCH THICK, AND THEN I SALT THEM ON BOTH SIDES.

AND WHAT THIS DOES-- IT'S ALMOST LIKE WE'RE BRINING THE TOMATOES, BELIEVE IT OR NOT.

IT PULLS OUT THE EXTRA LIQUID SO YOU DON'T HAVE A WATERY MESS WHEN YOU MAKE THE TART, BUT IT ALSO REALLY CONCENTRATES THE TOMATO FLAVOR.

WE WANT TO MAKE SURE THAT WE PAT THEM DRY.

I'M WATCHING MY ONIONS.

THEY'RE FINE.

A LITTLE BIT OF GOLD ON THEM WOULD BE NICE.

OKAY, SO THREE EGGS-- THREE WHOLE EGGS.

AND WE'RE USING MAYONNAISE IN THE FILLING.

WE'RE GONNA ADD SOME MILK.

3/4 OF A CUP OF WHOLE MILK.

AND THEN OUR FULL FAT MAYONNAISE.

NICE, HEFTY PINCH OF SALT.

SOME CAYENNE, JUST A PINCH.

I MEAN, BEING ME, I'D PROBABLY ADD MORE THAN A PINCH, BUT I'LL TRY TO BEHAVE.

I JUST FIND THAT CHILIES POINT THINGS UP OFTEN.

IT DOESN'T HAVE TO BE OVERWHELMINGLY HOT, BUT JUST A LITTLE KICK ADDS A JE NE SAIS QUOI.

BLACK PEPPER.

IF YOU CARE ABOUT APPEARANCES, USE WHITE PEPPER.

I DON'T LIKE THE FLAVOR OF WHITE PEPPER, SO I ALWAYS REACH FOR THE BLACK.

I JUST THINK IT'S FAR MORE ROBUST.

NOW, I'VE GOT SOME DOUGH THAT I'VE ALREADY MADE AND HAS BEEN RESTING.

THIS IS A PERFECT DOUGH.

YOU CAN SEE LITTLE BITS OF BUTTER IN THERE.

NOW, WHEN YOU FIRST TAKE YOUR DOUGH, YOU SHOULD TAKE IT OUT ABOUT 1/2 HOUR AHEAD OF TIME.

THIS IS ACTUALLY NOT THAT COLD, SO WE'RE GONNA BE OKAY.

BUT SOMETIMES IT'S QUITE, QUITE COLD HAVING SAT IN THE FRIDGE.

THE FIRST THING YOU WANT TO DO, AND THIS SEEMS COUNTER-INTUITIVE 'CAUSE I'VE BEEN TELLING YOU NOT TO WORK IT TOO MUCH; YOU REALLY DO WANT TO BEAT IT.

[smacking] JUST TO GET IT STARTED.

NOW, A FEW LITTLE TIPS ABOUT ROLLING OUT DOUGH.

IF YOU WANT TO END UP WITH A SQUARE, YOU ROLL IT LIKE THIS.

DON'T EVER GO OVER THE EDGES ANYWAY.

AND THEN TURN IT 1/4 TURN.

AND THEN ROLL IT AGAIN.

THAT'S FOR A SQUARE OR A RECTANGLE.

IF YOU WANT A ROUND, YOU ONLY TURN IT 1/8 OF A TURN EACH TIME.

NOW, THAT MAY BE A LITTLE BIT HARD FOR SOME OF US MATH-CHALLENGED PEOPLE TO THINK ABOUT, BUT YOU'LL FIGURE IT OUT.

AND YOU KNOW WHAT?

IF IT ENDS UP LOOKING LIKE THE STATE OF TEXAS, NOBODY ELSE WILL KNOW BUT YOU, AND YOU CAN JUST MAKE IT FIT SOMEHOW INTO THE PIE PLATE.

BUT YOU WANT TO WORK QUICKLY AT THIS POINT.

AND IF YOUR DOUGH STARTS TO GET SOFT, JUST POP IT BACK INTO THE FRIDGE.

BECAUSE WE DON'T WANT THE BUTTER TO MELT UNTIL WE GET IT INTO THE OVEN.

AND WHEN I SAY "MELT," I MEAN CREATE STEAM.

IT WILL PUFF UP.

AND THAT'S WHAT MAKES YOUR DOUGH FLAKY.

IT'S THE BUTTER IN THE DOUGH THAT KEEPS THE GLUTEN FROM BEING SO TOUGH.

IT LUBRICATES THE STRANDS OF THE GLUTEN.

AND WE'RE READY TO PUT IT INTO THE PIE PLATE.

WE'RE GONNA MAKE A NICE EDGE.

SO FIRST YOU FOLD IT IN HALF.

AND WE'RE USING A GLASS PIE PLATE.

A METAL ONE WOULD BE FINE TOO, BUT GLASS IS A VERY GOOD CONDUCTOR OF HEAT.

NOW, PEOPLE HAVE A TENDENCY TO SQUISH IT INTO THE CORNERS-- THE DOUGH.

WHICH IS ONLY GONNA STRETCH IT.

WE DON'T WANT TO STRETCH IT.

WE WANT TO RELAX IT 'CAUSE I'VE JUST BEEN WORKING IT.

SO WE'RE GONNA EASE IT BACK IN.

SO IT'S NOT BEING STRETCHED IN THE CORNERS.

AND DON'T WORRY IF YOU GET A LITTLE TEAR OR SOMETHING.

JUST TAKE ANOTHER PIECE AND REPAIR IT.

OKAY, I HAVE A LITTLE MORE-- JUST A TINY BIT MORE THAN I WANT.

I LOVE TO USE A PAIR OF SCISSORS JUST TO TRIM THE EXTRA DOUGH.

SO I'M GONNA FOLD THIS BACK IN SO I CAN GET A LITTLE BIT OF AN EDGE.

NOW, THE THING WITH BUTTER, THE EDGE TENDS TO MELT AWAY.

IN THE OLD DAYS WHEN WE USED SHORTENING, IF YOU USE SHORTENING, YOUR EDGE WOULD STAY UP.

NOW I'M GONNA STICK MY HANDS IN SOME FLOUR.

OKAY.

AND THIS IS THE SIMPLEST EDGE YOU CAN DO.

AND YOU HOPE THAT SOME OF THIS EDGE WILL STAY IN PLACE AFTER YOU BAKE IT.

NOW, WHAT WOULD BE GREAT AT THIS POINT IS TO CHILL THE DOUGH AGAIN FOR A FEW MINUTES.

YOU COULD EVEN THROW IT IN THE FREEZER.

'CAUSE THAT WILL HELP THE GLUTEN TO RELAX.

OKAY.

AND WE TAKE A FORK AND JUST GO LIKE THIS IN THE BOTTOM OF THE PIE DOUGH, AND THAT'S GONNA HELP SOME OF THE STEAM TO ESCAPE.

NOW I'M READY TO LAYER.

I'M GONNA START WITH HALF OF THE ONION, HALF OF THE BACON, HALF OF THE TOMATOES.

I'M GONNA REPEAT THE WHOLE THING, AND THEN ADD THE EGGS ON TOP.

I JUST NEED TO CRUMBLE MY BACON A TINY BIT.

AND IT'S A GOOD IDEA IF YOU LET THE ONIONS COOL A LITTLE BIT BEFORE YOU PUT THEM IN HERE.

BUT SEE THIS BEAUTIFUL COLOR WE GOT ON THEM FROM LONG COOKING?

NOW I'M GONNA PUT THE EGG MIXTURE ON TOP.

SO I'VE PREHEATED MY OVEN TO 375 DEGREES.

AND WE'RE GONNA POP THIS ON THE MIDDLE SHELF AND BAKE IT FOR ABOUT 35 MINUTES.

IT WILL PUFF UP AND ALL BECOME WONDERFUL AND TOASTY.

SO HERE IS MY PIE.

I'VE TAKEN IT OUT OF THE OVEN AND LET IT SIT FOR JUST A LITTLE WHILE.

YOU NEED AT LEAST TEN MINUTES TO BE ABLE TO CUT IT.

BUT YOU KNOW, IT'S ALSO GOOD AT ROOM TEMPERATURE.

AND THE HUSBAND, I GUARANTEE YOU, WOULD EAT THE WHOLE THING COLD.

SO WHATEVER TEMPERATURE YOU LIKE.

BUT WAIT!

THIS IS NOT A BLT PIE YET.

WE NEED THE "L." AND HERE'S THE "L." THE LETTUCE.

WE HAVE TO HAVE ALL THE ELEMENTS IN THERE.

AND I'M USING A COMBINATION OF JUST SOME RED LEAF AND SOME BOSTON LETTUCE, BUT WHATEVER LETTUCE THAT YOU'RE IN THE MOOD FOR IS JUST FINE.

AND YOUR DRESSING OF CHOICE.

I'VE GOT A MUSTARD PEPPERCORN DRESSING HERE.

BUT CREAMY GARLIC, BLUE CHEESE, JUST A SIMPLE VINAIGRETTE.

I'LL JUST TOSS IT UP, AND I'M GONNA CUT MYSELF A WEDGE.

AND HOW MUCH FUN TO HAVE PIE FOR DINNER-- A TOMATO PIE FOR DINNER-- A BLT PIE FOR DINNER.

THIS COULD SERVE-- OH, I DON'T KNOW--SIX OR SO.

FOUR TO SIX.

ALL RIGHT, THE FIRST SLICE IS ALWAYS HARD TO GET OUT.

SO DON'T DESPAIR IF YOU MAKE A BIT OF A MESS.

AS JULIA CHILD USED TO SAY, "REMEMBER YOU'RE ALONE IN THE KITCHEN."

SO IF IT LOOKS AWFUL, DON'T WORRY.

AND DON'T APOLOGIZE.

NEVER APOLOGIZE.

NEVER EXPLAIN.

THERE WE GO.

AND WE'RE GONNA TOP IT OFF WITH A LITTLE BIT OF OUR "L" FROM OUR BLT RIGHT ON TOP.

SO EVERY BITE, YOU'LL GET A LITTLE BIT OF LETTUCE.

NOW I AM GOING OUTSIDE.

THERE WE GO.

SO HERE WE HAVE MY BLT PIE: A NEW TWIST ON AN OLD-FASHIONED FAVORITE.

AND I'VE GOT THE PERFECT WINE TO GO WITH IT.

IT'S A CHARDONNAY.

AND YOU WANT A CRISP WHITE BECAUSE YOU WANT TO CUT THROUGH SORT OF THE CREAMINESS OF THE EGGS AND THE MAYONNAISE IN THE PIE.

AND IT WILL DO JUST THE RIGHT JOB.

SO THE NEXT TIME YOU'RE STUCK FOR WHAT TO MAKE FOR A WEEKNIGHT MEAL, MAKE IT EASY ON YOURSELF.

JUST MAKE BREAKFAST FOR DINNER.

I'M SARA MOULTON, AND I'LL SEE YOU NEXT TIME FOR MORE WEEKNIGHT MEALS.

SARA'S WEEKNIGHT MEALS CONTINUES ONLINE.

FOR RECIPES, HELPFUL TIPS, MESSAGES, AND LOTS MORE, VISIT US ON THE WEB AT: FUNDING PROVIDED BY: >> male announcer: ACACIA VINEYARD IS PROUD TO SPONSOR SARA'S WEEKNIGHT MEALS.

WITH OUR HANDCRAFTED CHARDONNAY AND PINOT NOIR WINES, WE ENJOY SHARING THE EARTH'S BOUNTY AND THE SIMPLE JOY OF BRINGING FRIENDS AND FAMILY TO THE TABLE.

>> female announcer: AT SUBARU, WE BUILD VEHICLES LIKE THE VERSATILE SUBARU OUTBACK WITH SYMMETRICAL ALL-WHEEL DRIVE STANDARD AND PLENTY OF CARGO ROOM, BECAUSE SOME OF THE MOST ADVENTUROUS DAYS FALL IN BETWEEN THE WEEKENDS.

SUBARU: A PROUD SPONSOR OF SARA'S WEEKNIGHT MEALS.

>> MY MOM, SHE'S A MAGICIAN.

SHE TURNS WATER INTO SODA, SAVING THE PLANET FROM BOTTLES.

>> female announcer: SODA STREAM: PROUD TO SUPPORT THE MAGIC OF PUBLIC TELEVISION.

>> female announcer: KING ARTHUR FLOUR.

OVER 1,500 RECIPES ONLINE AT: Captioning by CaptionMax www.captionmax.com www.captionmax.com