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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hager Estate in Canton, Texas in 1982.
- Contributed by Catsrecipes Y-Group
- 1⅓ cups flour
- ½ cup cold unsalted butter cut into ½ inch cubes
- 1 egg
- ¼ teaspoon salt
- 2 tablespoons iced water
- ½ pound slab bacon cut into ½ inch cubes
- 2 leeks white and light green parts chopped
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 1 tablespoon Dijon mustard
- 3 eggs
- 1½ cups milk
- ¼ pound gruyère cheese grated
- In a large bowl combine flour with butter, egg, salt and 1 tablespoon of the water then mix lightly with fingertips until pastry forms pea sized pieces.
- Turn pastry out onto a lightly floured work surface and dust with flour then knead until pastry is smooth.
- Transfer to a plastic bag and form pastry into a disk and refrigerate 1 hour.
- Cook bacon in a skillet over low heat until tender but not crisp.
- Add leeks, salt and pepper then sauté until leeks are soft and bacon is crisp.
- Preheat oven to 375°F and arrange rack in middle of oven.
- On a generously floured surface roll pastry from center out lifting pastry turning slightly and occasionally flipping to prevent sticking.
- Roll pastry to ⅛ inch thickness.
- Lightly butter and flour a pie pan and line with pastry leaving about ¼-inch overhang for shrinkage.
- Pinch up excess pastry to form a rim and flute the edges.
- Prick bottom all over with a fork then line pastry with a sheet of parchment or aluminum foil larger than the pan and fill with pie weights and bake for 20 minutes until the edges begin to color.
- Remove weights and spread mustard over bottom of pastry.
- Lower oven temperature to 325°F.