Baked Tuna Pie

  • on March 23, 2007
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Ingrients & Directions

1 c All-purpose flour
1/3 c Enriched Corn Meal
— (Aunt Jemima or Quaker)
3/4 ts Salt (optional)
1/3 c Vegetable shortening
-OR- margarine
1/4 c Cold water
10 oz Frozen chopped broccoli
— thawed
13 oz Evaporated milk
1 cn Tuna (6-1/2 or 7-oz. size)
— drained, flaked
1/4 c Grated parmesan cheese
1/2 ts Dillweed

Heat oven to 350 F. Combine flour, corn meal and 1/4 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 1/2 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.

NUTRITIONAL ANALYSIS per serving: * calories 356 * carbohydrates 31 g *
protein 22 g * fat 16 g * calcium 291 mg * sodium 210 mg * cholesterol 160
mg * dietary fiber 3 g

6 Servings

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