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 ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.