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1
For pastry: Sift flour, salt and sugar into a large bowl.
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2
Add butter and shortening and cut in until mixture resembles coarse meal.
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3
Blend sour cream with 1/4 cup water in small bowl.
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4
Add to flour mixture, stirring gently with fork.
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5
If necessary, add more water until dough is moist enough to gather into a ball.
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6
Transfer to lightly-floured work surface.
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7
Roll into 8 x 12 inch rectangle.
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8
Fold into thirds, as for business letter, rotate dough 1/4 turn.
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9
Repeat rolling and folding once more.
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10
Wrap dough in foil and chill atleast 1 hour or for up to 3 days.
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11
Roll out on lightly-floured surface into 12 x 17 inch rectangle.
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12
Fit into a 10 x 15 x 1 inch pan (preferably black steel, if you have it).
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13
Crimp edge decoratively.
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14
Prick entire surface lightly with fork.
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15
Refrigerate for 1/2 an hour.
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16
Preheat oven to 390 degrees F.
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17
Line pastry with foil and fill with dried beans or pie weights.
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18
Bake 8 minutes.
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19
Remove pie weights and foil.
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20
Prick pastry lightly again.
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21
Bake until golden-brown, about 10-12 minutes longer.
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22
(can be prepared 6-8 hours ahead at this point) For filling: Cook bacon in large skillet over low heat until browned, about 8 minutes.
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23
Remove with a slotted spoon to keep dripping in the skillet.
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24
Add butter to skillet and increase heat to medium-low.
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25
Add onion, tossing to coat in butter and dripping.
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26
Cover and cook, stirring occasionally, until soft but not browned, about 25-30 minutes.
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27
Sprinkle with flour and stir 3-4 minutes.
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28
Add reserved bacon.
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29
Season lightly.
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30
(can be prepared 6-8 hours ahead to this point) Preheat oven to 375 degrees F.
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31
Spread onion mixture into crust.
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32
Whisk milk, eggs and cream to blend.
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33
Season with nutmeg and cayenne.
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34
Pour evenly over onion.
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35
Bake until filling is set and golden, 30-35 minutes.
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36
Serve warm.
