1/2 Stick butter; (4
-tablespoons)
1 c Chopped onions
1/2 c Chopped bell peppers
Salt; (to taste)
Cayenne; (to taste)
1/4 c Chopped; seeded, and peeled
; tomatoes or 1/2 cup
; chopped canned
; tomatoes
1 lb Medium shrimp peeled and
-de-veined
2 tb Chopped parsley
2 tb Flour
1 c Water
1/2 c Recipe Basic Savory Pie
-Crust
1/4 c Parmigrano grated cheese
-BASIC SAVORY PIE CRUST-
3 And 1/4 cups flour
1 ts Salt
1 And 1/3 cups cold lard or
-solid vegetable
; shortening
4 tb Ice water; (4 to 5)
1. Preheat the oven to 400 degrees Fahrenheit.
2. Melt the butter in a large skillet over medium-high heat. Add the
onions, bell peppers, celery, salt, cayenne, and black pepper. Saute 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.
Basic Savory Pie Crust:
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
tablespoon 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.
Yields
1 servings