How to Make An Onion Pie

Ingredients

• 3 large Vidalia Onion (peeled and diced)
• 1 stick Unsalted Butter (melted)
• 0.5 teaspoon Sea Salt (lightly seasoned the onions)
• 1.33 cup All-Purpose Flour (for crust)
• 4 tablespoon All-Purpose Flour (for filling)
• 0.5 teaspoon Salt (for crust)
• 0.5 cup Crisco Shortening (solid, room temperature)
• 1 large Egg Yolk (room temperature)
• 4 tablespoon Ice Water (cold)
• 4 large Egg (beaten)
• 1.25 cup Whole Milk (regular whole milk)
• 1.25 cup Sour Cream (full‑fat, from a 16‑oz container)
• 0.25 cup Parmesan Cheese (pre‑grated, salty)
• 0.125 teaspoon Ground Nutmeg (a dash, optional)

Instructions

1. Dice the onions

   Peel and dice three large Vidalia onions into roughly 1‑inch pieces.

   Time: PT5M

2. Sauté onions

   Melt 1 stick (½ cup) unsalted butter in a large pot over medium heat. Add the diced onions and sauté, stirring occasionally, until they become translucent but do not brown.

   Time: PT10M

3. Season onions

   Stir in ½ teaspoon sea salt and mix evenly.

   Time: PT1M

4. Cool onions quickly

   Transfer the sautéed onions to a sink filled with cold water, stirring gently, until they are cool enough to handle (about room temperature).

   Time: PT3M

5. Combine dry crust ingredients

   In a mixing bowl, whisk together 1 ⅓ cups all‑purpose flour and ½ teaspoon salt.

   Time: PT2M

6. Incorporate shortening

   Add ½ cup Crisco shortening to the flour mixture. Using your fingertips, rub the shortening into the flour until the mixture resembles coarse peas.

   Time: PT3M

7. Add egg yolk and ice water

   Stir in 1 egg yolk and 3–4 tablespoons ice‑cold water, mixing with a fork until the dough just comes together.

   Time: PT3M

8. Form and wrap dough

   Gather the dough into a ball, flatten into a disc, and wrap tightly with two layers of plastic wrap.

   Time: PT5M

9. Roll out crust

   On a lightly floured surface, roll the dough into a circle about 12 inches in diameter. Use the plastic‑wrapped disc to lift and place it into a 9‑inch Pyrex pie plate.

   Time: PT8M

10. Fit crust and remove air bubbles

    Gently press the dough into the bottom and up the sides of the pie plate. Trim excess with scissors, then poke any air bubbles with a fork and smooth them with your fingers.

    Time: PT5M

11. Prepare custard filling

    In a separate bowl, whisk together 4 large eggs, 1 ¼ cups whole milk, and 1 ¼ cups sour cream until smooth.

    Time: PT3M

12. Add flour, cheese, and nutmeg

    Stir in 4 tablespoons all‑purpose flour, ¼ cup grated Parmesan, and a dash (≈⅛ tsp) ground nutmeg. Mix until fully incorporated.

    Time: PT2M

13. Combine onions with filling

    Add the cooled onions to the custard mixture and stir gently until evenly distributed.

    Time: PT2M

14. Preheat oven

    Preheat the oven to 475°F (245°C).

    Time: PT5M

    Temperature: 475°F

15. Bake at high heat

    Pour the filling into the prepared crust. Bake for 20 minutes at 475°F.

    Time: PT20M

    Temperature: 475°F

16. Reduce heat and finish baking

    Without opening the oven, reduce temperature to 325°F (163°C) and continue baking for another 30 minutes, or until the center is set and a knife inserted comes out clean.

    Time: PT30M

    Temperature: 325°F

17. Cool and serve

    Remove the pie from the oven and let it cool on a wire rack for about 10 minutes before slicing.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

10g

Carbohydrates

30g

Fat

20g

Fiber

2g