Real Recipes From Real Home Cooks ®

calrio cuban pie

★★★★☆ 12
a recipe by
Anytown, NV

The basis of most Cuban dishes would be a "sofrito". This particular recipe incorporates the "sofrito" and a little more to make this pie. My husband loves to have simple dinners that are interesting and fast. This recipe is what he calls our collaboration and thus it's called CalRio Cuban Pie. Don't forget I reign supreme for my steps, but this one is pretty easy. Buen aprovecho!

Blue Ribbon Recipe

This lovely dish has a variety of flavors that blend extremely well. It's also very versatile; I would be happy to have it at a brunch, luncheon or for dinner! The Mojo Sour Cream was an especially big hit with the Kitchen Crew. It would be fantastic in a grilled chicken wrap. Mmmm...

— The Test Kitchen @kitchencrew
★★★★☆ 12
serves 8
prep time 1 Hr 45 Min
cook time 35 Min
method Bake

Ingredients For calrio cuban pie

  • 3 c
    all purpose flour
  • 1 tsp
  • 1 1/4 c
  • 8-10 tsp
    cold water
  • 1 c
    dried beans (for weighing down crust)
  • 1/2 c
    sweet vidalia onions, diced
  • 1/2 c
    green bell peppers, diced
  • 1/4 c
    garlic, minced plus 1 tablespoon
  • 1/2 c
    roma tomatoes, sliced
  • 8 oz
    swiss cheese, shredded
  • 7 oz
    pulled pork
  • 5 oz
    deli-style ham, sliced
  • 1/2 c
    heavy cream
  • 4 Tbsp
    mustard (dijon or spicy brown is good)
  • 4 Tbsp
    parmesan, freshly shredded
  • 2
    dill pickles, thin sliced
  • 1 md
  • 2 1/2 Tbsp
    extra virgin olive oil
  • 1 1/2 c
    sour cream
  • 1 Tbsp
    garlic, minced
  • 4 Tbsp
    fresh lime juice
  • 4 Tbsp
    orange juice
  • 1 tsp
    dried oregano

How To Make calrio cuban pie

  • 1
    PIE CRUST: Stir flour and salt into medium bowl. Gently blend shortening into flour until mixture is crumbly. Stir in just enough cold water to keep it all together. Kneed or process until smooth ball is formed, as little work as possible.
  • 2
    Roll in a ball, wrap in plastic wrap and refrigerate for 1 hour. Remove, divide into 2 equal balls and roll out to 9 inches.
  • 3
    Preheat oven to 450 degrees F. Drape crust into a pie tin, poke with a fork and cover with waxed paper. Fill bottom with dried beans (to weigh crust down) and bake pie shell for 10 minutes or until crust lightly browns. Remove from oven, discard beans and paper, and let cool before filling.
  • 4
    MOJO SOUR CREAM: Mix all ingredients in a medium stainless steel bowl until blended. Cover bowl with plastic wrap and refrigerate for 1 hour before serving.
  • 5
    FOR THE SOFRITO: Add the olive oil to a medium saute pan over medium heat. Add onions, peppers, and garlic, cook until translucent, but do not brown. Add tomatoes, cook for 3 to 5 minutes. Remove pan from heat and hold to add pork.
  • 6
    PIE FILLING: Preheat oven to 350 degrees F. Add 2 ounces of the Swiss cheese to pre-cooked pie shell, add pulled pork on top of Swiss cheese. Top pulled pork with sofrito mixture, then add remaining Swiss on top of pork. Lay sliced ham on top of Swiss cheese. Mix together the heavy cream and mustard and pour on top of ham and top with Parmesan.
  • 7
    Add pie crust to top, wrap aluminum foil around the edges of pie crust, and bake for 25 minutes. Remove pie from the oven, let cool and set for about 5 minutes. Add sliced pickles to the center of the pie, overlapping the pickles in the center. Cut pie and serve topped with a slice of tomato and a dollop of Mojo Sour cream. Lime for garnish optional.