I’m especially fond of its’ versatility. It may be enjoyed warm or at room temperature; it may be prepared ahead of time and frozen or made fresh – though fresh is best; it may be served for lunch, brunch or breakfast and the ingredients can be just about combination of cheese, meat and or vegetable you can think of – not to mention it’s delicious, easier than it looks and fairly inexpensive to make.
Here’s a basic version, adapt as you wish.
For the crust;
Make a single crust (or buy if you prefer).
Need a recipe? See here. Chill dough in fridge for at least 30 minutes. Roll on lightly floured surface. Size to fit pie plate. Lay sheet of aluminum foil (shiny side down) or parchment paper over the bottom and up sides of crust. Fill with beans, rice or pie weights. Bake in preheated 400 degree…
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