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Makes 8 servings1 (9-inch) Classic CRISCO Single Crust 1 tablespoon Crisco Stick or 1 tablespoon CRISCO all-vegetable shortening 1/4 cup minced onion 3 tablespoons all-purpose flour 1/4 teaspoon plus 1/8 teaspoon dried dill weed, divided 1/4 teaspoon dried marjoram 1/4 teaspoon salt 1-1/2 cups skim milk 1 can (12-1/2 to 13 ounces) solid white tuna in water, drained 1 (16 ounces) package frozen vegetable blend containing cauliflower, carrots, broccoli, green beans and lima beans 1/2 cup frozen peas 1 egg white, lightly beaten Prepare crust; set aside. In 3-quart saucepan over medium heat, melt shortening. Add onion; cook, stirring often, until tender. Combine flour, 1/4 teaspoon dill, marjoram and salt; stir into onion mixture. Cook, stirring often, 1 minute. Stir in milk gradually; cook and stir until mixture thickens. Remove from heat. Break up tuna into bite-size pieces with fork; stir tuna, frozen vegetable blend and peas into mixture in saucepan. Between lightly floured sheets of waxed paper, roll dough "pancake" into rectangle 1 inch larger than inverted 12 x 7-1/2 x 1-1/2-inch baking dish. Peel off top sheet. Preheat oven to 400ºF. Pour filling into baking dish. Moisten edge of dish with water. Flip crust onto filled dish. Remove waxed paper. Fold edge of pastry under. Flute. Cut slits or design in crust to allow steam to escape. Brush egg white over crust. Sprinkle with 1/8 teaspoon dill. Bake pie 30 to 35 minutes or until crust is golden brown. Do not overbake. |
