Baked Tuna Pie
Yield
6 servingsPrep
20 minCook
50 minReady
70 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| ⅓ | cup |
cornmeal
|
|
| ¾ | teaspoon |
salt
optional |
|
| ⅓ | cup |
margarine
|
|
| ¼ | cup |
water
|
|
| 10 | ounces |
broccoli, frozen
chopped, thawed |
|
| 13 | ounces |
evaporated milk
|
|
| 1 | can |
tuna fish
drained, flaked |
* |
| ¼ | cup |
Parmesan cheese
grated |
|
| ½ | teaspoon |
dill weed
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 79 | ml |
cornmeal
|
|
| 3.8 | ml |
salt
optional |
|
| 79 | ml |
margarine
|
|
| 59 | ml |
water
|
|
| 289 | ml/g |
broccoli, frozen
chopped, thawed |
|
| 375.7 | ml/g |
evaporated milk
|
|
| 1 | can |
tuna fish
drained, flaked |
* |
| 59 | ml |
Parmesan cheese
grated |
|
| 2.5 | ml |
dill weed
|
|
Directions
Heat oven to 350℉ (180℃). Combine flour, corn meal and ¼ teaspoon salt. Cut in shortening until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring lightly with fork until mixture forms a ball. On lightly floured surface, roll out pastry to form 12-inch circle. Fit loosely into 9-inch glass pie plate; trim. Turn edges under; flute.
Place broccoli between layers of paper towels. Pat gently to absorb excess water. Combine broccoli, remaining ½ teaspoon salt and remaining ingredients; mix well. Pour mixture into pastry shell.
Bake 50 to 55 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Serve with lemon wedges, if desired.
