Friday, April 6, 2012

Breakfast Pie and Homemade Pie Crust

This is a great savory breakfast pie, perfect for Easter Brunch!  You can play with the taste a little by adding cheeses of your choice, but we loved it with colby jack and mozzarella.  It would be awesome with cheddar and swiss, too.

{What you need}
1 pound ground beef
1/2 onion, chopped
1 cup mushrooms, sliced
3 eggs
1/2 cup milk
1/2 cup mayo
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 cup cheese of your choice
1 cup different cheese of your choice

{for the crust}
2 cups flour
1 cup shortening
1 teaspoon salt
1/2 cup water

Make the crust first:  In a large bowl combine flour and salt.  Cut in shortening until mixture resembles coarse crumbs. Gradually add the water and mix until a ball is formed.  Divide dough into two, one for the bottom and one for the top of the pie.  Press one of the balls of dough into the bottom of a pie dish, rising up the sides slightly.  Roll the other ball of dough out flat into a large circle to cover the pie once you put the filling in.
*You can keep the dough in the fridge over night for optimal outcome, but I just used it right away and it was still delicious.

For the pie filling: In a large skillet, saute onions and mushrooms until onions start to become a little translucent.  Add the beef and cook thoroughly.  Drain the drippings and stir in garlic, oregano, salt, and pepper.  Remove from heat and let cool slightly.  In a separate bowl, beat eggs, milk, and mayo together.  Combine with the meat mixture.  Fold in cheeses and pour mixture into the prepared pie dish.  Cover pie with second portion of pie crust and seal off around the edges.  Bake at 350 for 15 minutes, then reduce heat to 300 and bake for 20-30 minutes more, or until an inserted knife comes out clean.  Let stand about ten minutes before cutting.  

Inspired by this recipe and this recipe

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