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1
For the dough: In a mixing bowl, combine sugar, flour and salt.
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2
Add butter and mix with a pastry cutter or two knives until it resembles large crumbs.
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3
Add egg and mix with a fork until it forms a mass.
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4
Shape into a disk and cover with plastic wrap.
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5
Refrigerate for 2 hours.
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6
Meanwhile, prepare filling: Fill bottom of a steamer with 1 1/2 inches of water, place over high heat and bring to a boil.
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7
Add endives and steam until just tender, about 20 minutes depending on size.
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8
Transfer to a colander and allow to drain for 20 minutes.
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9
Place a 9 1/2-inch flameproof baking dish or cast-iron skillet over medium heat.
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10
Melt butter and add sugar, stirring until dissolved.
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11
Reduce heat to low and add endives in circular pattern, tips meeting in the center, or other attractive pattern (which will be visible when pie is finished).
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12
Allow endives to cook over low heat until liquid is reduced to a caramel on bottom of dish and endives are golden brown (but not burned) on underside, 45 minutes to 1 hour.
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13
Meanwhile, preheat oven to 350 degrees.
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14
When endives are cooked, remove pan from heat.
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15
Cover endives evenly with slices of Epoisses.
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16
Remove dough from refrigerator and roll out into a circle large enough to cover and slightly overhang top of pan.
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17
Place dough on top of Epoisses; do not try to adjust it once placed.
