country salmon pie

How To Make country salmon pie

• 1

  Combine the flour and Parmesan cheese in a medium bowl; cut in the shortening with a pastry blender until the mixture resembles a coarse meal. Sprinkle the cold water (a tablespoon at a time) evenly over the surface; stir with a fork until the dry ingredients are moistened, adding more cold water if necessary.
• 2

  Press the pastry on the bottom and up the sides of an 8-inch springform pan. Bake at 375 degrees F for 10 to 15 minutes. Set the pastry shell aside.
• 3

  Sauté onion and garlic in melted butter in a skillet over medium-high heat until the onion is tender but not brown. Set aside.
• 4

  Combine the sour cream and eggs in a large bowl, beating with a wire whisk until blended. Add the salmon, reserved onion mixture, 1 cup Gruyere cheese, dillweed, and salt. Stir well.
• 5

  Pour the salmon mixture into the prepared pastry shell. Sprinkle with the remaining 1/2 cup Gruyere cheese. Bake, uncovered, at 375 degrees for 1 hour and 10 minutes or until set and lightly browned. Let cool in the pan for 15 minutes. Carefully remove the sides of the pan. Serve immediately.
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