| DEEP-DISH TURBOT PIE |
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6 servingsFilling: 1 pound fresh or frozen turbot (or other fish) Milk 1/3 cup CRISCO Shortening 1/4 cup chopped onion 1/3 cup all-purpose flour 1 teaspoon salt 1/8 teaspoon pepper 1 package (10 ounces) frozen mixed vegetables Pastry: 2-1/4 cups Homemade Crisco Pie Crust Mix 1/4 cup cold water For Filling, cook fish as desired; drain, reserving liquid, and flake fish. Add enough milk to reserved liquid to make 2 cups. Melt Crisco in a large heavy saucepan over medium heat. Add onion; cook until tender, stirring occasionally. Blend in flour, salt, and pepper; cook until bubbly. Remove from heat. Gradually stir in liquid. Cook over medium heat, stirring constantly, until sauce boils and thickens. Cook and stir for 1 minute. Stir in frozen vegetables and fish. Set aside. Preheat oven to 425ºF. For Pastry, place Crisco mix in a bowl. Add cold water, 1 tablespoon at a time, mixing with a fork until dry ingredients are moistened and dough can be gathered into a ball. On a lightly floured surface, roll two-thirds of pastry to fit the bottom and sides of a round 2-quart casserole. Carefully ease pastry into casserele. Pour in filling. Roll remaining pastry into a circle the diameter of the casserole. Cut slits for steam to escape. Place over filling. Seal edges and flute. Bake at 425ºF for 35 to 40 minutes or until crust is brown. |
