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Basic Savory Pie Crust
3 1/4 C. flour
1 t. salt
1 1/3 C. cold lard or solid vegetable shortening
4 or 5 T. ice water
1. Combine the flour and salt in a bowl. Add the lard and work it in with your
hands until the mixture resembles coarse crumbs. Add the water, 1 T. at a time,
working it in with your hands. Add only as much as you need to make a smooth
ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
2. Remove the dough from the refrigerator and place it on a lightly floured
surface. For 2 crusts, cut the dough in two and put the second half back in the
refrigerator. For each crust, roll the dough out on the floured surface into a
circle about 12 inches in diameter and 1/8 inch thick. Gently fold the circle of
dough in half and then in half again so that you can lift it without tearing it,
and unfold into a 9-inch pie pan.
3. Fill and proceed as directed in the recipe.
This recipe makes enough for a 9-inch double crust. If you need only one crust,
cut the ball of dough in two and freeze half. |
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Shrimp Pie
A New Orleans Treat
4 T. butter
1 C. chopped onions
1/2 C. chopped bell peppers
1/2 C. chopped celery
salt (to taste)
cayenne (to taste)
1/2 C. chopped, seeded, and peeled tomatoes or 1/2 C. chopped canned tomatoes
1 lb. medium shrimp peeled and de-veined
2 T. chopped parsley
2 T. flour
1 C. water
1/4 C. Parmigrano grated cheese
Basic Savory Pie Crust
1. Preheat the oven to 400° F.
2. Melt the butter in a large skillet over medium-high heat. Add the onions,
bell peppers, celery, salt, cayenne, and black pepper. Sauté for about 8
minutes, or until golden and wilted. Add the tomatoes and cook for about 6
minutes, stirring occasionally. Add the shrimp and parsley. Cook, stirring
occasionally. Add the shrimp and parsley. Cook, stirring occasionally for about
4 minutes. Dissolve the flour in the water and add to the pan. Stir for about 2
minutes, or until the mixture thickens. Remove from the heat. Let cool for at
least 30 minutes.
3. Place the crust in the bottom of a 9-inch pie pan and crimp the edges. Pour
the shrimp mixture into the pie crust. Sprinkle cheese on top. Place the pie on
a baking sheet and bake for about 45 minutes, or until the edges of the pie
crust are golden. Cool for several minutes.
4. Cut into wedges to serve.
Source: Emeril Lagasse
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