VIDALIA ONION PIE
By John Michael Lerma
Crust:
1 ½ cups all-purpose flour
½ tablespoon sugar
½ teaspoon kosher or Hawaiian salt
¼ cup cold all-vegetable shortening, cut into small pieces
¼ cup cold unsalted butter, cut into small pieces
¼ cup cold water
1 egg yolk and 1 teaspoon water for egg wash.
All ingredients should be cold. Combine all the dry ingredients in a large mixing bowl. Add shortening and butter. Using a pastry blender, cut in the shortening and butter until the mixture resembles course meal.
Drop by drop, add the cold water. Mix in with the finger tips not hands as the palms will warm the dough. Continue mixing water in until the dough begins to hold together without being sticky but not crumbly.
Place dough in plastic wrap. Fold over plastic wrap and press down to form a disk. This will make rolling out easier after chilling. Finish warping in plastic and place in the refrigerator for at least ½ hour.
Lightly spray a deep 9-inch pie pan or 8 ½ fluted flan pan with cooking spray. Roll out dough and place in pie plate, allowing the excess pastry to hang over the edge. Cut away extra and crimp. Brush with egg wash and return to the refrigerator until filling is ready. Makes pastry for 9-inch single-crust pie.
Filling:
2 pounds Vidalia onions, thinly sliced
½ cup unsalted butter
3 eggs, beaten
1 cup sour cream
3 tablespoons all-purpose flour
¼ teaspoon of kosher or Hawaiian salt
½ teaspoon freshly ground black pepper
Freshly grated Parmesan
Preheat oven to 450 degrees. Brush egg wash on the inside of pie crust. Return to refrigerator until filling is ready.
Over medium heat, melt butter. Add onions and sauté’ until translucent. Do not brown. Combine eggs, sour cream, and flour. Add to onion mixture. Season with salt and pepper and pour into chilled pie crust. Top with grated cheeses.
Bake for 20 minutes. Reduce oven temperature to 325 degrees for the last 20 minutes or until center is set. Serves 8.
