View Full Version : Another Blue Ribbon Recipe

August 23rd, 2006, 03:58 PM
Prince William seafood pie

2-2/3 cups flour
1 teaspoon salt
1 cup cold vegetable shortening
cup Parmigiano-Reggiano cheese
6 tablespoons ice water

cup onions
2 tablespoons butter
1 cups shrimp
1 cup scallops
1/3 cup flour
teaspoon salt
1/8 teaspoon pepper
cup milk
2 tablespoons sherry
1/3 cup Parmigiano-Reggiano cheese

To make the crust: Heat oven to 425 degrees. Combine flour and salt in a medium bowl. Add shortening and cheese. Use a pastry blender to cut the shortening and cheese into the flour until the largest bits are the size of small peas. Add water, and stir until mixture holds together.

Divide the dough in half. Roll half to fit a 9-inch pie pan. Flute the top edge. Prick the bottom in several places with a fork. Bake the bottom crust 10 to 15 minutes.
Roll the second half of the dough into an 8-inch circle, place on an ungreased baking sheet and cut in wedges. Bake 10 to 15 minutes.

To make the filling: Combine onions and 1 tablespoon butter in a wide skillet over medium heat. Cook 5 minutes, until onions are softened and translucent.

Heat remaining butter in another skillet over high heat, and quickly cook shrimp and scallops for a few minutes until the shrimp is just turning pink. Combine shrimp and scallops with onions, and sprinkle with flour, salt and pepper. Stir to blend, add milk and bring to a boil, stirring. Add sherry and cheese. Cook to thicken. Pour into pie shell and top with cooked crust wedges. Heat at 350 degrees for 10 minutes.

Serves 6.