For all you moles!
n Ever Turnipn Tater `n Beetroot Pie
2 cups flour
1/2 teaspoon salt
1/2 pound (2 sticks) butter
1/4 cup vegetable shortening (or more butter)
1/2 cup ice water
2 medium russet potatoes
3 medium or 5 small turnips
3 small beets
optional: 2 teaspoons chopped chives, 1/2 cup finely minced celery
The depth of your pie dish and size of your vegetables will determine the exact amounts.
1 whole egg
2 egg whites
1 cup sour cream
1 medium onion
8 ounces cheese
Mix 2 c flour with 1/2 teaspoon salt
Cut in 1/2 pound(2 sticks) of cold butter
Now add 1/4 c vegetable shortening
Sprinkle with 1/2 c ice water
Form into a ball and wrap in plastic refrigerate at least 4 hours
OR: pop in the freezer for 1/2 hour
Roll out dough on floured surface.
Fit into deep pie dish. Poke fork holes in bottom.
Bake til just set at 375F for 15 minutes. Let cool.
Peel and slice thinly 2 medium russet potatoes
Scrub and slice thinly 3 medium or 5 small turnips
Peel and slice thinly 3 small beets (the smaller the tastier)
In turn, parboil each vegetable briefly. (Start with the potatoes, end with the beets, so as not to mix flavors and colors.) Drain well.
Layer in pie crust, starting with the potatoes, then beets, then turnips.
Salt and pepper each layer liberally. At this point you can add some other flavorings, such as 2 teaspoons of chopped chives or 1/2 c finely minced celery.
Make sure to leave a little depth for the topping.
Cover with foil and pop in the oven at 375F briefly (no more than 15 minutes) while you're making the topping.
Mix one whole egg and 1 cup sour cream.
Add 1 finely minced white onion.
Whip up 2 egg whites, then fold into sour cream mixture.
Remove pie from oven.
Pour cream mixture over top.
Top with grated cheese, applied edge to edge so that the pie seals. Place on cookie sheet to catch any overflow during cooking.
Return to oven, uncovered, for about 50 minutes, or until top is patchy-browned.
Tell me what you think of it. I tried this at home, and it was superb!
Recipe tried by Friar Femble.