"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Bernadine's Sombrero Pie Recipe

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This recipe for Bernadine's Sombrero Pie, by , is from TasteBUDS, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebecca McKinney

Category:
Category:

Ingredients:  
Ingredients:  
Meat filling
1 lb ground beef
1 lg onion sliced
2 1/2 cups tomato juice
1 pkg 10 oz frozen corn
1 - 2 tblsp chili powder
1 tsp salt
1/4 tsp pepper

Crust
1 1/4 cup self-rising flour
1/3 cup plus 1 tbsp shortening
3 tbsp cold water

Directions:
Directions:
In a large skillet cook meat and onion until meat is brown and onion tender. Drain fat. Stir in remaining ingredients. Heat to boiling. Reduce heat and simmer 10 minutes. Transfer to a 9 x 12 or 13 glass dish.
Crust - Mix flour and shortening with fork til mixed. Add water and mix until moist. Form into a ball. Knead and roll to fit on top of glass dish 9x12. Cut slit on top and place over the meat filling in the dish. Bake 400F for 30 -35 minutes.

Personal Notes:
Personal Notes:
This is another of my favorites from my childhood. The crust is tricky for me, but eventually I get it.
*Note from editors: Bernadine was Rebecca's wonderful mama, who spoke love & comfort through feeding her family.

 

 

 

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