Pastry for double crust pie-------------.
Combine flour, lard and
Prepare pastry for double crust pie.
Line 9 inch pie plate with half the pastry.
Roll out top crust.
Preheat oven to 400 degrees F.
Brown ground beef and onions in frying pan.
Stir in remaining ingredients.
Pour mixture into pastry-lined pie plate.
Add top crust and cut slits in it.
Bake for 25 minutes.
Freezes well.
o-stick cooking spray. Prepare recipe for double crust pie. Divide in half. Roll out
Prepare pastry for 2 crust pie shell, using your favorite recipe for pie shells.
Roll out
o 400'F.
For the filling:
In a
Classic Pie Crust:
Add the flour
all for single pie crust. Divide dough in two for double crust or double deep dish crust, one
astry and line 9-inch pie plate.
In small bowl
Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press
Prepare as directed for Pastry For Single-Crust Pie, but use these amounts.
Divide dough in half.
Roll out half of dough as directed in Pastry For Single-Crust Pie.
Fit into pie plate. Trim pastry even with rim.
For top crust, roll out remaining dough.
Cut slits for escape of steam.
Place desired filling in pie shell.
Top with pastry for top crust.
Trim top crust 1/2-inch beyond edge of pie plate.
Fold extra pastry under bottom crust; flute edge.
Bake as directed in individual recipe.
Recipe says make enough pastry dough for a 9 inch double crust pie then put it
Line a 9 inch pie pan with pie dough. Pour thickened filling
Have an 8-inch double crust pie shell ready.
Sort, rinse
Make crust and line a 9 x 12-inch casserole dish.
Place chicken in casserole dish. Sprinkle with salt and pepper.
Add vegetables.
In saucepan, heat broth until just warm.
Add margarine. Add enough water to 1/3 cup flour to make a thin paste to thicken the broth. Add to broth and cook until slightly thick. Pour over chicken and vegetables.
Add top crust which has already been rolled out.
Seal edges.
Cut slits in top of crust for steam to escape.
Bake at 375\u00b0 for 15 to 20 minutes or until crust is golden brown.
Prepare your favorite single crust pie shell, baking for 5 minutes in a 450\u00b0 oven. Remove double thickness foil bottom lining and bake for 5 minutes more.
Lower temperature to 350\u00b0.
In a large bowl, beat egg yolks slightly with fork. Stir in next 5 ingredients.
Gradually stir in milk.
In a small bowl, beat egg whites until stiff peaks form.
Fold whites into yolk mixture. Pour into partially baked pastry. Bake at 350\u00b0 for 30 minutes or until knife inserted in center comes out clean.
Combine all frozen fruit in a bowl and thaw in refrigerator overnight.
Prepare double crust pie crust.
Spray and flour pie pan.
Line pie pan with crust.
Mix thawed fruit and other ingredients to bottom pie crust.
Seal top crust to pie.
Slit the top of pie crust and brush with milk.
Sprinkle granulated sugar on top.
Bake on cookie sheet at 400\u00b0 for 15 minutes.
Reduce heat to 350\u00b0 for 30 minutes or until juice is bubbly.
Serve warm.
Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch
Preheat oven to 400\u00b0.
Combine peaches, sugar and cinnamon in a large bowl.
Let stand 10 minutes.
On a floured surface, roll half the pastry into 12-inch circle.
Fit into a 9-inch pie plate, leaving a 10-inch circle.
With a sharp knife, cut pastry into 3/4-inch wide strips.
Carefully arrange strips on fruit, 1 inch apart, in a lattice pattern; trim edge.
Bake 1 hour or until filling is bubbly.
Cool on wire rack.
Makes 8 servings.
Prepare pastry for a two crust pie or use store bought rollout pie pastry.
1/3 cup butter.
1/3 cup chopped onion.
1/3 cup all-purpose flour.
1/2 teaspoon salt.
1/4 teaspoon ground black pepper.
1 3/4 cups chicken broth.
2/3 cup milk.
2 cups chopped cooked chicken.
1 (14.5 ounce) can peas and carrots.
1/2 (15 ounce) can whole new potatoes, drained.
1 (15 ounce) package prepared double-crust pie pastry.