| SUNFLOWER WHEAT-BEEF POT PIE |
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Makes One 9-inch Pie 8 ServingsCrust 1-3/4 cups all-purpose flour 1/4 cup whole wheat flour 1 teaspoon salt 1/8 teaspoon baking powder 2/3 cup CRISCO all-vegetable shortening or 2/3 CRISCO Stick 5 to 6 tablespoons cold water Filling 1/4 cup chopped celery 1/4 cup chopped potatoes 1/4 cup chopped carrots 1/4 cup frozen corn 1/4 cup frozen peas 3 tablespoons minced onion 3 tablespoons salted sunflower seeds 1 teaspoon minced fresh parsley 1-1/2 cups water, divided 3/4 cup beef broth 1-1/2 tablespoons cornstarch 1/2 teaspoon instant beef flavor bullion granules 1/2 teaspoon instant chicken flavor bouillon granules 1/4 teaspoon pepper 1/8 teaspoon salt 1 -1/2 tablespoons ketchup 1 cup cubed cooked roast beef (about 1/3 pound) 3/4 cup condensed Cheddar cheese soup 1 tablespoon butter or margarine 1/4 cup finely shredded American cheese Heat oven to 400ºF. For crust, combine all-purpose flour, whole wheat flour, 1 teaspoon salt and baking powder in large bowl. Cut in Crisco. See Classic Crisco Pie Crust recipe for remaining preparation. Roll and press bottom crust into 9-inch pie plate. Do not bake. For filling, combine celery, potatoes, carrots, corn, peas, onion, sunflower seeds, parsley and 1-1/4 cups water in medium saucepan. Bring to a boil. Reduce heat. Simmer 10 minutes. Heat beef broth in large saucepan. Combine cornstarch, beef bouillon granules, chicken bouillon granules, pepper, 1/8 teaspoon salt, ketchup and remaining 1/4 cup water in small bowl. Stir into beef broth. Cook and stir until thickened. Add beef, cooked vegetables with liquid and cheese soup. Spoon into unbaked pie crust. Dot with butter. Sprinkle with cheese. 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 or shapes in top crust to allow steam to escape. Bake at 400ºF for 15 minutes. REDUCE OVEN TEMPERATURE TO 350ºF. Bake 20 to 25 minutes. Let stand 10 minutes before cutting and serving. Serve hot. Refrigerate leftover pie. |
