Salmon (or Tuna) Parmesan Pie

Ingredients

PARMESAN CRUST

• 1 1/2 cups flour
• 1/2 cup parmesan cheese, grated
• 3/4 cup shortening
• 3 tablespoons water (more as needed)

FILLING

• 1 (15 1/2 ounce) can salmon or tuna or 1 lb baked fresh salmon or tuna

• 1 large onion, diced
• 1 clove garlic, minced
• 2 tablespoons butter
• 2 cups sour cream
• 4 eggs
• 1 1/2 cups gruyere cheese, shredded
• 1 teaspoon dill weed
• 1/4 teaspoon salt

Directions

1. 1

   Preheat oven to 375.

2. 2

   Make parmesan crust: Combine flour and parmesan cheese.

3. 3

   Cut in shortening until mixture resembles size of small peas.

4. 4

   Sprinkle with about 2 T water.

5. 5

   Form into a dough, adding more water as needed.

6. 6

   Press into an 8- or 9-inch springform pan.

7. 7

   Bake at 375 for 10 minutes.

8. 8

   Make filling: Saute onion and garlic in butter until onion is soft.

9. 9

   Beat sour cream and eggs until blended.

10. 10

    Drain salmon and break into bite-size pieces (if canned).

11. 11

    Stir into sour cream mixture along with vegetables, about 1 cup gruyere (reserving the other 1/2 cup), crumbled dill weed and salt.

12. 12

    Pour into baked crust; top with remaining gruyere.

13. 13

    Bake at 375 for 65 to 70 minutes.

14. 14

    Cool 15 minutes in pan.

15. 15

    Remove sides of pan and serve.