Artichoke Pie
Simple heirloom artichoke pie with crescent roll crust, mozzarella, herbs. Bakes in about 35–45 minutes and freezes well for make-ahead meals.
Artichoke Pie is a family heirloom. It is so easy to put together and so delicious!
When it comes out of the oven it just reminds me of mom, family, and those good old days. We have this pie only for special occasions, but my husband says he'd like it more often. But having it on the holidays makes it that more special. Delicious and as easy as pie, it looks like a pie made in a bakery in Italy!
Submitted by: JOANNE from MAHOPAC, NEW YORK
Yield: 8
- Uses store-bought crescent roll dough for a quick pie crust and a filling of canned artichoke hearts, mozzarella, eggs, garlic, and herbs.
- Bake at 350°F for 35 to 45 minutes until the pie is bubbly and golden. Vent the top crust so the filling cooks through.
- The pie freezes well either before or after baking. Chill or thaw before reheating for best texture.
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Preparation Instructions:
- Press out ½ of the Pillsbury dough on a pie plate. Mix other ingredients and pour on top of the dough. Then take the other half of the pie crust and stretch it out on top of the pie ingredients.
- Preheat oven to 350.
- Bake for about 35 to 45 minutes until bubbly.
- This freezes well and so it can be made ahead.
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Frequently Asked Questions
What are the exact ingredients and steps for this artichoke pie?
Use 1 package crescent rolls, 1 can artichoke hearts (halved and well drained), 1/2 pound mozzarella, 2 eggs, 1 clove garlic chopped, 1 tsp oregano, 1 tsp parsley, salt and pepper. Press half the dough into a pie plate, mix the other ingredients and pour over the dough, stretch the remaining dough over the top, preheat oven to 350°F, and bake 35 to 45 minutes until bubbly and golden.
How can I keep the crust from becoming soggy?
Drain and pat the artichokes dry. Sprinkle a thin layer of breadcrumbs or grated Parmesan on the bottom crust to absorb moisture. You can blind-bake the bottom crust 5 to 7 minutes or prick it with a fork before adding the filling. Make vents in the top crust so steam can escape.
Can I use fresh artichokes instead of canned?
Yes. Trim and remove the choke, then steam or boil until tender. Chop and squeeze out excess water, or briefly sauté to dry them before mixing into the filling. Fresh artichokes will need more prep time than canned.
What cheese can I substitute for mozzarella?
Good substitutes are provolone, fontina, or Monterey Jack. For more bite, add some grated Parmesan or Pecorino. For a dairy-free version, use a plant-based mozzarella alternative.
Can I make the pie ahead of time or freeze it?
Yes. You can assemble and freeze it unbaked, or bake it, cool, and freeze. Unbaked pies can be baked from frozen at 350°F, adding 10 to 20 minutes as needed until bubbly. Baked pies freeze well for 2 to 3 months. Thaw overnight in the fridge before reheating.
How should I store and reheat leftovers?
Store slices in the refrigerator for 3 to 4 days. Reheat in a 350°F oven or toaster oven for 10 to 20 minutes until heated through to keep the crust crisp. The microwave works faster but can make the crust soft.
Can I make this pie vegan or egg-free?
Yes. Use vegan crescent dough or a vegan pie crust, replace the eggs with a flax egg or blended silken tofu, and swap mozzarella for a vegan cheese. Bake the pie the same way but watch for doneness since egg-free fillings set differently.
What are the exact ingredients and steps for this artichoke pie?
Use 1 package crescent rolls, 1 can artichoke hearts (halved and well drained), 1/2 pound mozzarella, 2 eggs, 1 clove garlic chopped, 1 tsp oregano, 1 tsp parsley, salt and pepper. Press half the dough into a pie plate, mix the other ingredients and pour over the dough, stretch the remaining dough over the top, preheat oven to 350°F, and bake 35 to 45 minutes until bubbly and golden.
How can I keep the crust from becoming soggy?
Drain and pat the artichokes dry. Sprinkle a thin layer of breadcrumbs or grated Parmesan on the bottom crust to absorb moisture. You can blind-bake the bottom crust 5 to 7 minutes or prick it with a fork before adding the filling. Make vents in the top crust so steam can escape.
Can I use fresh artichokes instead of canned?
Yes. Trim and remove the choke, then steam or boil until tender. Chop and squeeze out excess water, or briefly sauté to dry them before mixing into the filling. Fresh artichokes will need more prep time than canned.
What cheese can I substitute for mozzarella?
Good substitutes are provolone, fontina, or Monterey Jack. For more bite, add some grated Parmesan or Pecorino. For a dairy-free version, use a plant-based mozzarella alternative.
Can I make the pie ahead of time or freeze it?
Yes. You can assemble and freeze it unbaked, or bake it, cool, and freeze. Unbaked pies can be baked from frozen at 350°F, adding 10 to 20 minutes as needed until bubbly. Baked pies freeze well for 2 to 3 months. Thaw overnight in the fridge before reheating.
How should I store and reheat leftovers?
Store slices in the refrigerator for 3 to 4 days. Reheat in a 350°F oven or toaster oven for 10 to 20 minutes until heated through to keep the crust crisp. The microwave works faster but can make the crust soft.
Can I make this pie vegan or egg-free?
Yes. Use vegan crescent dough or a vegan pie crust, replace the eggs with a flax egg or blended silken tofu, and swap mozzarella for a vegan cheese. Bake the pie the same way but watch for doneness since egg-free fillings set differently.
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