Recipe courtesy of Curtis Aikens

Onion and Herb Pie

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  • Total: 1 hr 10 min
  • Prep: 10 min
  • Cook: 1 hr
  • Yield: 4 to 6 servings
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1/2 stick (2 ounces) butter

2 bunches green onions, chopped (both green and white parts)

1 large onion, diced

4 to 6 ounces wild mushrooms, sliced

1/4 cup chopped fresh parsley

2 tablespoons chopped chives

2 tablespoons fresh basil

2/3 cup cooked rice

4 large hard boiled eggs, chopped

1 recipe Homemade Pie Crust


2 3/4 cups all purpose flour

Dash of salt

1 cup vegetable shortening

6 to 8 tablespoons ice-cold water


  1. Preheat oven to 375 degrees F. In a saucepan, melt butter. Add onions and mushrooms, and cook, covered, for about 5 minutes. Add parsley, chives and basil, and cook for another 3 minutes. Add rice and eggs, stirring well. Pour into one of the pie crusts and top with the other crust. Bake 45 minutes.


  1. Place the flour and salt in a mixing bowl. Add the shortening and cut with a pastry blender, or use your hands. Add the water, a tablespoon at a time, kneading until the dough is smooth. Roll out the dough to fit a 9-inch pie pan.