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6 Servings3 tablespoons CRISCO all-vegetable shortening or 3 tablespoons CRISCO Stick 1/2 cup chopped green pepper 3 tablespoons all-purpose flour 1/2 teaspoon salt Dash pepper 2 cups milk 2 cans (6-1/2 ounces each) solid-pack tuna, drained 1 jar (16 ounces) boiled whole onions, drained 1 can (17 ounces) green peas, drained 3 tablespoons chopped pimiento Classic CRISCO Double Crust Preheat oven to 425ºF. Melt Crisco in a medium saucepan. Add green pepper and cook over medium heat until tender (about 3 minutes). Stir in flour, salt, and pepper. Add milk gradually, stirring to mix well. Cook and stir over medium heat until thickened (about 5 minutes). Add tuna, onions, peas, and pimiento; stir to mix lightly. Divide pastry in half. Roll out and line a 9-inch pie plate. Fill with tuna mixture. Roll out remaining pastry and place on top of tuna mixture. Seal and flute edges. Cut slits for steam to escape. Bake at 425ºF for 30 to 35 minutes or until crust is lightly browned. |
