Stockton Market Mushroom Pie

pie crust

• 4 cups castle valley ground wheat flour
• 1 cup flint hill butter
• 1 cup water or enough to moisten dough

filling

• 4 cups sauted Chetties Wild Mushrooms
• 3 pieces Gravity Hill Shallots
• 6 pieces Purely Pasture Eggs
• 2 cups Flint Hill Cream
• 1 cup Bobolink Jean Louis Cheese

1. To make Crust cut butter into flour with a little salt. add water till together. let rest for 30 minutes then roll for a 10 inch tart pan. set aside Saute mushrooms and shallots, in a little oil, put in tart pan, crumble bobolink cheese on top, combine eggs cream, a little dijon pour over mushromm mix and bake till brown, yummy in my tummy