| BEEFY MUSHROOM PIE WITH ONION CRUST |
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Makes One 9-inch Pie 8 Servings Filling 1 tablespoon Butter Flavor CRISCO plus 1 teaspoon all-vegetable shortening 3 cups cubed beef, cooked (about 1 pound) 1/4 cup chopped green bell pepper 1/4 cup chopped red bell pepper 2 to 4 tablespoons chopped onion 1 can (10 3/4 ounces) condensed beefy mushroom soup 1 can (4 or 4-1/2 ounces) chopped or sliced mushrooms, drained 1 teaspoon Worcestershire sauce 1/4 teaspoon salt-free seasoning mix 1/4 teaspoon garlic powder 1/8 teaspoon salt Pinch ground black pepper 2 tablespoons cornstarch 2 tablespoons cold water 2 cups thinly sliced cooked potatoes (about 1 pound raw potatoes) Crust 2 cups all-purpose flour 1 teaspoon salt 1 cup Butter Flavor CRISCO 1 tablespoon freshly ground or finely chopped, mashed onion 4 tablespoons cold water Glaze 1 egg, beaten For filling, melt 1 tablespoon Butter Flavor Crisco in medium skillet on medium heat. Add beef, bell peppers and chopped onion. Cook and stir 3 to 5 minutes or until beef is lightly browned. Add undiluted soup, mushrooms, Worcestershire sauce, seasoning mix, garlic powder, salt and black pepper. Cover. Simmer while preparing crust. For crust, combine flour and salt in medium bowl. Cut in Butter Flavor Crisco and ground onion using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough will form a ball. Press between hands to form 5- to 6-inch pancake. Roll and press bottom crust into 9-inch pie plate. Do not bake. Heat oven to 375ºF. Combine cornstarch and water in small bowl. Stir to dissolve. Stir into hot filling. Pour into unbaked pie crust. Top with potatoes. Melt remaining 1 teaspoon Butter Flavor Crisco. Brush over potatoes. Moisten pastry edges with water. Roll top crust same as bottom. Lift onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. For glaze, brush top crust with beaten egg. Cut slits or other designs in top crust to allow steam to escape. Bake at 375ºF for 45 minutes or until filling in center is bubbly and crust is light golden brown. Let stand 5 minutes. Serve hot. Refrigerate leftovers. Note: Use golden mushroom soup if beefy mushroom soup is unavailable. |
