For the pie crust: 4 cups flour 2 tsps. salt 1 ½ cups shortening ½ cup water, ice cold For the filling: 16 eggs, large 2 qts. evaporated milk 1 Tbsp. plus 1 tsp. salt ½ tsp. black pepper ½ tsp. nutmeg, ground 1 cup basil, fresh, chopped 10 cups Fontina cheese, shredded 3 cups Parmesan cheese, shredded 8 Roma tomatoes, sliced 1/16" thick Preheat oven to 375°F. Blend flour and salt. Cut shortening into mixture until mixture resembles coarse pea-size crumbs. Gradually add ...
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