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Rye Pastry:
- 1 cup Flour
- 1/4 cup Rye flour
- 1/4 tsp. Salt
- 1/4 cup Butter, chilled
- 2 tbs. Shortening
- 1 Egg yolk
- 2 tbs. Water, cold
- 2 tbs. Butter
- 1/2 lb. Peer ham, julienne
- 1/4 cup Parmesan, grated
- 5 Eggs
- 1 cup Sour cream
- Salt - to taste
- Pepper - to taste
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Rye Pastry
Combine flour, rye flour and salt. Cut in butter and shortening (until coarse crumb-like).
Beat egg yolk with water. Add slowly to flour mixture, then form a ball.
Roll out on a floured table. Fit dough into a 9" pie pan and trim
Chill
Pie Filling:
Saute ham in butter. Place in pie shell and sprinkle with cheese.
Combine eggs, sour cream and seasonings, then pour over ham.
Bake at 450 degrees F. for about 10 minutes. Then bake at 350 degrees F. until crust is browned and center is set. Let stand before slicing.
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