• Preparation Time 30 mins plus 30 mins refrigeration
  • Baking Time 65 minutes
  • Makes 8 servings
  • Freezing Not Recommended

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Ingredients

  • Pastry
  • 1 1/3 cups Robin Hood® Original All Purpose Flour
  • 1/2 tsp salt
  • 1/2 cup Crisco® All Vegetable Shortening, chilled
  • 2 to 4 tbsp ice cold water (60ºF/16ºC)
  • Filling
  • 1/2 pkg frozen asparagus spears
  • 1/4 cup thinly sliced green onion
  • 1/2 cup roasted red peppers, diced
  • 4 eggs, lightly beaten
  • 1 can Carnation® Regular or 2% Evaporated Milk
  • 1 tbsp Dijon mustard
  • 1/2 tsp each; salt and pepper
  • 1 1/2cups grated Gruyère cheese
  • 2 tbsp chopped fresh dill

Serving Size: 8 servings

Directions

Serving Size: 8 servings

  • Preheat oven to 425°F (220°C).
  • Pastry: Blend flour and salt in a large mixing bowl. Using a pastry blender or your fingers, work in shortening until coarse crumbs form. Sprinkle 2 tbsp (30 mL) water over dough; using a fork, mix in until dough is slightly moist. Add remaining water if needed. Shape dough into a ½” (1 cm) thick flat disc. Wrap in plastic wrap and refrigerate for 30 minutes.
  • Roll dough on a floured board into a circle measuring 12” (30 cm). Loosely roll dough around rolling pin, and then unroll easing dough into 9” (23 cm) deep dish pie plate.
  • Filling: Cook asparagus according to package directions, 2 minutes. Drain well, pat dry and cut into 2” (5 cm) pieces. Set aside.
  • Sprinkle pie shell with onion and red pepper. Whisk eggs with evaporated milk, mustard, salt and pepper. Stir in cheese and dill. Pour into shell. Scatter asparagus on top.
  • Bake on lower shelf of preheated oven for 20 minutes. Reduce heat to 350°F (180°C) and bake for 35 to 45 minutes until set. Let stand 15 minutes.

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