Ingredients
1 cup all-purpose flour1/4 teaspoon salt3 tablespoons cold butter3 tablespoons shortening1/4 cup whole milkFILLING:1 can (14-3/4 ounces) salmon, drained, bones and skin removed1 cup shredded cheddar cheese1/4 cup chopped green pepper1/4 cup chopped onion1 tablespoon all-purpose flour1/2 teaspoon salt1/8 teaspoon pepper3 large eggs1-1/4 cups whole milk
Preparation
In a large bowl, combine the flour and salt; cut in butter and shortening until crumbly. Stir in milk.
On a floured surface, roll dough to fit a 9-in. pie plate. Transfer pastry to an ungreased pie plate; trim and flute edges. Bake at 350° for 10 minutes.
In a large bowl, combine salmon, cheese, green pepper, onion, flour, salt and pepper; spoon into crust. Combine the eggs and milk; pour over salmon mixture.
Bake for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
