Directions:
- Preheat oven to 425 degrees F.
- Make crust first.
- In a large bowl, mix flour and salt thoroughly.
- Add shortening and cover with flour.
- Using 2 butter knives or pastry cutter (I've also used a waffle-bottom potato masher with excellent results) cut up shortening into flour until it resembles chunky cornmeal.
- Create well in center and sparingly add ice cold water to mixture stirring with spatula gently between pourings.
- Do this only until dough starts to form a loose ball.
- It may not be necessary to use all of the water.
- Turn dough out onto a large piece of wax paper or plastic wrap and form ball using the paper or wrap to do so and fold closed.
- Place in coldest part of refrigerator until ready to use (at least 15 minutes).
- Mix all filling ingredients well, except tuna.
- Flake tuna with fork into chunks of various sizes, the largest being bite-size and stir into filling mixture.
- *If you wish to omit the tuna for a vegetarian pie, substitute 1 large potato, peeled, cubed and par-boiled for 10 minutes.
- Take dough out of frige.
- On a well-floured board knead gently 4-5 times until the dough holds together nicely and looks marbleized.
- Cut dough in half and roll out 1 half at a time about 3/4 bigger than the pie dish.
- The key to a flaky crust is to handle it as little as possible.
- Put bottom half in dish, then filling, then cover with top half.
- Crimp edges together using your fingers and make ventilation holes in center using a fork.
- Brush top of crust and edges with egg wash (1 egg and 2 tbs water whisked together).
- Bake in oven at 425F for 15 minutes, then reduce heat to 375F and bake another 45 minutes or until crust is golden brown.
- Check every 15 minutes.
- If edges start to brown too much cover them with foil.
- Cool 10 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 702.54 Kcal (2941 kJ) | ||
| Calories from fat | 201.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.34g | 34% | |
|---|---|---|---|
| Cholesterol | 49.95mg | 17% | |
| Sodium | 1481.5mg | 62% | |
| Potassium | 728.31mg | 15% | |
| Total Carbs | 104.06g | 35% | |
| Sugars | 2.7g | 11% | |
| Dietary Fiber | 12.85g | 51% | |
| Protein | 21.9g | 44% | |
| Vitamin C | 11.7mg | 19% | |
| Iron | 3.9mg | 22% | |
| Calcium | 129.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 214.8 Kcal (899 kJ) | ||
| Calories from fat | 61.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.83g | 34% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 17% | |
| Sodium | 452.97mg | 62% | |
| Potassium | 222.68mg | 15% | |
| Total Carbs | 31.82g | 35% | |
| Sugars | 0.82g | 11% | |
| Dietary Fiber | 3.93g | 51% | |
| Protein | 6.69g | 44% | |
| Vitamin C | 3.6mg | 19% | |
| Iron | 1.2mg | 22% | |
| Calcium | 39.7mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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