Recipe courtesy of Curtis Aikens
Recipe courtesy of Curtis Aikens
Watch how to make this recipe.
Onion and Herb Pie
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- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 855
- Total Fat
- 56 g
- Saturated Fat
- 18 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 13 g
- Cholesterol
- 145 mg
- Sodium
- 238 mg
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 855
- Total Fat
- 56 g
- Saturated Fat
- 18 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 13 g
- Cholesterol
- 145 mg
- Sodium
- 238 mg
Ingredients
HOMEMADE PIE CRUST:
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Directions
- 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.
HOMEMADE PIE CRUST:
- 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.
