Start with 2 c. flour and a dash of salt. Blend in the Cuisinart.
Add 1 stick of unsalted butter cut into cubes, and blend.
Add 2 huge tablespoons of Crisco, and blend.
Add 3-5 T. cold water one at a time and blend till the dough forms a ball — amount depends on the weather.
Remove from bowl and finish by hand. Flatten into two discs. Refrigerate an hour or overnight. Makes enough for two crusts. For a sweet crust, add 1 tablespoon of sugar to flour when blending.
Roll out the crust and fit into a 9 or 10 inch pie plate. Crimp edges, brush the bottom with Dijon mustard and refrigerate while making the filling.
4 T. butter
1/2 bunch of scallions sliced
14 oz. mushrooms, sliced
1 T. sherry
1 c. of gruyere
1.5 cups of cream
Salt, pepper and a dash of nutmeg
Melt the butter in a frying pan and saute the scallions. Add the mushrooms and cook til almost dry. Add the sherry and cook til just dry.
Mix the eggs, cream, salt, pepper, nutmeg. Layer the mushroom mixture, cheese and egg mixture into the prepared crust.
Bake 15 minutes at 425, lower and continue at 350 till puffy and lightly brown, 30 minutes more, approximately.
Topics: Recipes |