| | Directions | CRUST:
- Process flour and salt in food processor until well mixed (20 sec.)
- Cut butter and shortening into small pieces and add to food processor bowl. Process with short bursts until mixture resembles coarse meal.
- With motor running, add water 1 tablespoon at a time until dough clumps together.
- Remove dough from food processor, gather into ball, and flatten into disk. Wrap with plastic wrap. Let rest in refrigerator for at least 1 hour. (Recipe may be doubled, with half frozen for later use.)
- Preheat oven to 350 degrees F.
- Roll out pie crust to fit 9" glass pie plate and crimp edges.
- Blind bake (prebake) empty crust for 10 minutes.
FILLING:
- Cook sausage with scallions until sausage is brown. Drain fat.
- Add well drained chilies and cheese to sausage mixture.
- Spoon mixture into shell.
- Beat eggs with cream, sage, and nutmeg. Pour into shell.
- Bake 40 to 45 minutes until firm. Let stand 5-7 minutes and serve.
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Cook Time: 1 hour
|  | | Ingredients | | - | | CRUST: |
| - | | 1 1/2 cups all-purpose flour |
| - | | 1/4 teaspoon salt |
| - | | 5 tablespoons unsalted butter (cold) |
| - | | 4 tablespoons vegetable shortening (cold) |
| - | | 3 tablespoons ice water |
| - | | FILLING: |
| - | | 1/2 pound Premio hot Italian sausage - out of casings and crumbled |
| - | | 1/2 cup chopped scallions |
| - | | 2 cups green (New Mexico) chilies - chopped and well drained |
| - | | 1 cup cheddar cheese (or half cheddar, half Monterey Jack) |
| - | | 2 eggs - beaten |
| - | | 1 cup light cream |
| - | | 1/4 teaspoon sage |
| - | | 1/4 teaspoon nutmeg |
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