Crab Meat and Lobster Pie
- 12 ounce pastry flour
- 1 1/2 tablespoons baking powder
- 2 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon dry mustard
- Pinch Cayenne pepper
- 7 ounce shortening
- 1/2 cup water
- 12 ounces grated American Cheese
Sift together dry ingredients, cut in shortening and add water. Roll dough on table, spread cheese and fold over, repeating operation 3 times. Use as ordinary pie dough, lining pie pans. Bake
Fill pie shells with following filling. Be careful not to cover. Place in refrigerator to set. Decorate with slices of cooked lobster meat Cut and serve as for a regular dessert pie.
Filling:
Use 2/3 part raw crab flakes and 1/3 park cooked lobster meat. Season with pepper and salt. Mix with Russian dressing, a few chopped chives and small quantity of good sherry wine, cook to a fairly thick consistency.
Fill pie shells with following filling. Be careful not to cover. Place in refrigerator to set. Decorate with slices of cooked lobster meat Cut and serve as for a regular dessert pie.
Filling:
Use 2/3 part raw crab flakes and 1/3 park cooked lobster meat. Season with pepper and salt. Mix with Russian dressing, a few chopped chives and small quantity of good sherry wine, cook to a fairly thick consistency.
Submitted by May 24, 2009
15 min 30 min 45 min
15 min 30 min 45 min