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Makes One 9-inch Pie 8 ServingsCRUST 9-inch Classic CRISCO Double Crust FILLING 8 leeks (about 3 pounds), halved lengthwise, washed, patted dry 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO Stick 8 ounces fresh mushrooms coarsely chopped 5 tablespoons whipping cream, divided 1/2 teaspoon salt Dash white pepper For crust, prepare (see Classic Crisco Pie Crust recipe). Roll and press bottom crust into 9-inch pie plate. Do not bake. Heat oven to 425ºF. For filling, remove green part of leeks. Chop white part coarsely. Melt Crisco in large skillet. Add chopped leeks. Cook and stir 5 minutes. Add mushrooms. Cook and stir 5 minutes. Add 4 tablespoons cream, 1 tablespoon at a time. Cook and stir 2 minutes after each addition. Add salt, white pepper and remaining 1 tablespoon cream. Cool mixture 10 minutes. Spoon into unbaked pie crust. Moisten pastry edge 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. Flute. Cut slits in top crust to allow steam to escape. Bake at 425ºF for 30 minutes or until lightly browned. Let stand 10 minutes before cutting and serving. Refrigerate leftover pie. |
