ice flour. Roll out the pie crust very very thin (about 6x12
Preheat oven to 350\u00b0F.
In medium bowl, combine vegetables,chicken, soup, and seasoning.
Fit one pie crust into 9-inch pie pan; pour vegetable mixture into pie crust.
Top with remaining crust, crimp edges to seal and pick top with fork.
Bake at 350F for 60 minutes or until crust is golden brown and filling is hot.
Allow pie to cool slightly before cutting into wedges to serve.
(As requested, I copied this recipe exactly as it appears on the Veg-All label I have saved and have been using since the early 90's!).
rocess to ensure a flaky crust.
Put the dough, and
Prepare pie crust according to package.
In a large bowl, combine all ingredients.
Mix thoroughly.
Spoon into pie crust. Top with second crust and flute.
Cut slits in several places. Bake at 435\u00b0 for 40 to 50 minutes, until apples are tender and crust is golden brown.
Mix all ingredients together in a large bowl.
Sprinkle salt and pepper to taste.
Spoon mixture into pie crust.
Place butter on top of mixture, then place second crust on top.
Cut slits in top crust.
Bake at 375\u00b0 until crust browns on top, 45 minutes to 1 hour.
Combine mixed vegetables and cream of chicken soup.
Add chicken to mixture.
Place one pie crust in the bottom of a casserole dish (about the same size as the pie crust).
Pour mixture over crust.
Place the other pie crust on top.
Cook at 375\u00b0 until crust turns brown.
Slice strawberries and rhubarb into small 1/8-inch cubes.
Roll out 1 pie crust dough into pie pan.
Arrange raw, washed rhubarb along bottom.
Mix strawberries, sugar and flour together in a medium bowl.
Put mixture on top of rhubarb evenly.
Cut crisscross strips for top of pie crust from the second pie crust dough. Spread strips across top in cross-cross pattern.
Pur about 2 to 3 tablespoons butter or margarine dotted on top of pie.
Bake at 425\u00b0 for about 40 minutes, until browned.
Prepare pie crust according to package.
Allow to cool.
Mix all ingredients except 1/3 of Cool Whip.
Place in pie crust.
Top with remaining Cool Whip.
Refrigerate.
Mix the Veg-All, soup and chicken; place in pie crust in a 9 or 10-inch pie pan.
Place top crust on pie.
Bake at 350\u00b0 for 45 minutes or until brown.
Prepare pie crust according to package directions for a one crust (9-inch) filled pie.
Refrigerate remaining crust for later use.
In a small mixing bowl, beat cream cheese, granulated sugar, 1 of the eggs, 1 teaspoon vanilla and salt until smooth.
Pour over bottom of prepared crust.
Sprinkle pecans over cream cheese layer.
Heat oven to 450\u00b0.
Prepare pie crust according to package directions for unfilled 1-crust pie (refrigerate remaining crust for later use).
Bake at 450\u00b0 for 9 to 11 minutes or until lightly browned.
Cool.
Prepare pie crust according to package directions for two-crust pie using 9 inch pie pan.
Do not use 8 inch pie pan. Heat oven to 400\u00b0.
Mix first 5 ingredients and place in a large greased baking dish.
Place pie crust on top.
Bake at 400\u00b0 until crust is brown.
Make pie crust; place in 9-inch pie pan.
Mix remaining ingredients.
Pour in pie shell.
Cover with second crust.
Bake at 375\u00b0 for 40 minutes.
Using medium size mixing bowl, mix together pie crust mix, baking powder and baking soda.
Make a well in the center and add buttermilk all at once.
Stir only until dough clings together.
Saute onion in margarine.
Brown ground beef.
Add tomato sauce, peppers and cheese.
Let simmer while you prepare pie crust, top and bottom.
Fill pie crust with mixture, then put top on.
Bake at 400\u00b0 for 10 minutes, then reduce to 350\u00b0 for 20 minutes.
Pull pie out and sprinkle Parmesan cheese on top and bake an additional 10 minutes.
Let cool.
Place pie crust in pie pan and flute edges.
Dice garlic. Place oil, artichokes and garlic in pan and saute.
In a medium size bowl, beat the eggs and add 1/4 cup grated cheese.
Add Mozzarella and artichokes and garlic.
Mix well.
Pour into pie crust.
Bake at 450\u00b0 for 15 minutes.
Lower the oven temperature to 350\u00b0 and bake for 35 minutes.
Take out of the oven. Wait until cooled and then serve.
o 350 degrees.
Prepare pie crust according to package directions for
Prepare pie crust per instructions on box.
Cook chicken or meat.
Boil veggies separately or microwave.
Combine cooked meat and veggies in single layer of pie crust.
Add 1/2 cup gravy with 1/2 cup water; add to pie.
Cover with remaining crust according to box and bake at 350\u00b0 oven until golden brown.
Top with cream of chicken or mushroom soup.
o 450\u00b0.
Prepare pie crust according to package directions for