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  1. Preheat oven to 350.
  2. In a large mixing bowl cut butter into flour until the size of small peas or lentils.
  3. Add water and mix thoroughly.
  4. If you can roll it out, go for it. I am completely incapable of using a rolling pin for cooking. It always sticks to the pin, the cookie cutter or whatever. So, I press it into the bottom of the pie pan.
  5. Bake at 350 for 10 minutes.

Note: I have tried using other flours, but for some reason they don’t turn out flaky and light. Also, they go hard quickly. So I stick with this, even though it’s a bit sticky.


  • 1 c. grated cheese
  • 1 large portabella mushroom
  • 3 mushrooms, sliced (I slice them and them cut them again into thirds)
  • 1 t. fresh jalapeno, cut very tiny
  • 1/4 t. truffle oil (optional)
  • olive oil
  • ! c, onions, sliced
  • 1 T. brown sugar
  • 4 egss
  • 1/4 c. milk, soy milk, half-and-half, etc.
  1. Saute the onions until they are carmelized, about 30 minutes. Add brown sugar about 10 minutes before they are done, to speed up the process. Add sliced mushrooms and jalapeno. Add truffle oil right before it’s done.
  2. In the meantime, sprinkle the cheese on the bottom of the cooked pie crust. Lay slices of portabella mushrooms across the bottom.
  3. Mix eggs and milk together with a fork or wire whisk.
  4. Put the lnion mixture on top of the portabella mushrooms. Add the whisked egg mixture on top.
  5. Bake at 350 for 45 minutes.