A blind onion pie is one of those things you’ll probably never try but when you do it will be a big hit with your family.
It’s a pie that you can serve at a dinner party, or a birthday party, and it will always be loved.
The recipe is pretty simple, and once you’ve got the basics figured out, you’ll be able to get the whole thing going with just a few ingredients.
Blind onion pizza is so easy that you could do it in just a couple of minutes.
This recipe has everything you need to make this simple pie: ingredients you need, a simple pie crust, and a few basic toppings.
If you’ve never made a blind onion, it’s a great time to start, and you can easily adjust the toppings to suit your taste buds.
We’re going to take a look at the ingredients, and then we’ll get right to the pie.
The Blind Onion Pie Ingredients: 1 cup finely chopped onions 1/2 cup bread crumbs 2 teaspoons kosher salt 1/4 teaspoon pepper 2 tablespoons butter 1/3 cup flour 1/8 cup sour cream 1 cup all-purpose flour 1 1/5 cups water 1/6 cup sour milk (we use a 1:2:1 ratio of sour cream to water) 1 cup flour tortillas, thawed Directions: Preheat oven to 375 degrees Fahrenheit.
Combine bread crumb, salt, and pepper in a small bowl.
Using a pastry brush, brush the onions with the flour mixture.
Dip the dough into the flour, and press into the center of the dough, flattening it out slightly.
Sprinkle in kosher salt and pepper.
Bake for about 30 seconds, or until golden brown.
Remove from oven, and set aside.
In a large bowl, whisk together sour cream, flour, sour milk, and sour cream until smooth.
(The sour cream will help the mixture form a soft, buttery texture when it cools.)
Add in sour cream and mix well.
Place the dough in the prepared pie crust and press it down into the prepared crust.
Bake the pie for 30 minutes, or for about 20 minutes until golden.
Transfer to a wire rack to cool.
To make the crust, cut up a large onion and cut it into 3-inch squares.
Spread the onion mixture evenly over the top of the pie crust.
Top with a couple slices of bread crumbles.
Repeat with the remaining onions.
You’ll want to make a few of the edges to be slightly rounded.
Bake at 375 degrees for about an hour.
Remove the pie from the pie pan and cool completely before cutting.
If using a 1-cup sour cream-to-water ratio, make sure the sour cream is the same ratio of the sour milk to water as you use for the sour dough, and not the sour mixture.
Place a tortilla in the center and cut into quarters.
Spread about 1 tablespoon of the bread crumbled onion mixture on each side of the tortilla.
Sprinkles of sour milk or sour cream are optional.
Repeat for the remaining onion pieces.
To serve, dip the tortillas in sour milk and sprinkle over the onions, if using.
Notes: The best way to get blind onion is to soak the onions in the sour water for at least 30 minutes.
Once they’re fully submerged, gently peel them off the peel.
Place them on a plate with the rest of the ingredients.
You can also serve them as an appetizer.
I like to serve mine with a dollop of sour cheese and/or pepper sauce, which is the best thing you can do with blind onion.
Recipe Notes: For more ideas for gluten-free and dairy-free baked goods, check out our list of gluten-Free Baking Staples.
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Thanks for reading!