Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup grated horseradish
- 1/2 cup chopped green onions
- 1/2 cup chopped fresh dill
- 1/2 cup grated Parmesan cheese
- 3 eggs
- Salt and pepper to taste
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
- Mixing bowls
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the flour and chilled butter. Use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
3. Gradually add the ice water, mixing until the dough comes together. Form the dough into a ball and wrap it in plastic wrap. Refrigerate for at least 30 minutes.
4. In another mixing bowl, whisk together the sour cream, mayonnaise, grated horseradish, chopped green onions, chopped fresh dill, grated Parmesan cheese, and eggs. Season with salt and pepper to taste.
5. On a floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to the pie dish and trim the edges.
6. Pour the filling into the pie crust.
7. Bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
8. Let the pie cool for 10 minutes before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 365
Fat: 25g
Carbohydrates: 23g
Protein: 11g
Substitutions for ingredients:
- If you don't have fresh dill, you can use dried dill instead.
- If you can't find horseradish, you can use grated ginger instead.
Variations:
- You can add cooked bacon or ham to the filling for a meatier version.
- You can use different types of cheese, such as cheddar or Swiss, instead of Parmesan.
Tips and tricks:
- Make sure the butter is cold when you mix it with the flour to ensure a flaky crust.
- Don't overwork the dough or it will become tough.
- Let the pie cool for a few minutes before slicing to prevent the filling from spilling out.
Storage instructions:
Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat slices of pie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a platter with a garnish of fresh dill and grated horseradish.
Garnishes:
Fresh dill and grated horseradish
Pairings:
This pie pairs well with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted carrots and parsnips
Troubleshooting advice:
- If the crust is too dry, add a little more ice water to the dough.
- If the filling is too runny, bake the pie for a few more minutes until it sets.
Food safety advice:
Make sure to cook the pie until the filling is set and the crust is golden brown to ensure it is fully cooked.
Food history:
Khrenovina is a traditional Russian condiment made with grated horseradish, vinegar, and salt. This pie is a modern twist on the classic condiment.
Flavor profiles:
This pie has a creamy and tangy filling with a flaky and buttery crust. The horseradish adds a spicy kick, while the fresh dill and green onions add a fresh and herbaceous flavor.
Serving suggestions:
Serve this pie as a main dish for lunch or dinner, or as a side dish for a brunch or potluck.
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