A recipe for Turkey Pie which is a great way to use some of those turkey leftovers.
Turkey Pie Filling
Preheat oven to 350 degrees F.
Combine all ingredients in a large bowl; stir well. Spoon into a lightly greased 10 x 6-inch baking dish; set aside.
Roll and place the crust over the top of the baking dish.
Bake for 20 to 25 minutes or until lightly browned.
Pie Crust Directions
This Directions for this Crust are very helpful to instruct you for non-baked pie shells when a recipe requires you use a non-baked crust and directions for a pre-baked shell when needed.
Measure the flour into a mixing bowl and mix in the salt, add in the shortening.
With a pastry blender or two knives, cut in until you have it the consistancy of coarse meal.
One spoonful at a time, sprinkle with the cold water.
Mix lightly with a fork until the dough clings together and cleans easily from the bowl.
Seperate into two evenly sized flattened balls and chill until you are ready to use.
To Roll Pastry:
Use a lightly floured surface or a pastry cloth and lightly floured rolling pin.
Roll each of the flattened balls.
If you only require one for the recipe, then just do one and you can freeze the other until you need it.
If doing a pie that requires a top, roll one crust slightly larger and use it for the bottom crust.
Roll out the crust so it is about 1" larger than the plate you are putting it in.
To Line The Plate:
Roll the pastry over your rolling pin and transfer it to the pie plate.
Unroll it and ease into place, being careful not to stretch the pastry. Trim off any extra pastry.
For Baked Pie Shells:
Flute the edge of the pastry in your favourite way. Prick with at fork at 1" intervals and bake in a preheated over 450Degrees for 10-12 minutes or until golden brown. Cool before adding the cooked filling.
For Unbaked Pie Shells:
Prepare as above but do not prick the pastry. Add the uncooked filling and bake as directed in the filling recipe.
Double Pie Crusts:
Add filling to the pastry lined pie plate and moisten the edge. Roll out the top crust, roll over rolling pin and unroll on filled pie.. Trim off the excess pastry; seal the edge and flute. Make slits in the centre to allow steam to escape. Bake as directed in the filling recipe.
Pie serves 6 to 8.