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MEAT PIE TIPS




Source of Recipe


Taste Of Home Magazine
MEAT PIE TIPS

>To make a quick sauce for your favorite meat pie, combine a can of condensed cream of mushroom soup and 1/2-cup milk. Heat through and serve. - M. Wilder – Michigan


>I add 1 cup finely shredded cheddar cheese to my pastry after cutting in the margarine. My kids love the wonderful flavor. – J. Tomlinson – BC

>Crescent roll dough is an easy top for any pot pie. Roll out the dough to fit the top of the pie. Place over filling, trim the edges and cut slits in top before baking. - M. Baraszu – MI


>I triple the amount of filling for my favorite meat pie and freeze each portion separately. On busy days, I just thaw the filling and bake in a refrigerated pie crust. - J. Durandette – CA


>In my family, we roll out leftover pie dough and sprinkle with cinnamon and sugar. We bake it along with our meat pie and have a tasty treat for dessert. - A. Foster – IL

>A great way to give flavor and color to a plain pastry crust is to add 1 T. minced fresh parsley to the flour mixture before cutting in the margarine. - M. Connelly-Smith --WI

>To prevent bubbles from forming when baking a single-crust pie shell. I line it with foil, top with dry beans, then bake according to package directions - M. Guyer --NY

>A pizza cutter is a handy tool to use when cutting strips for a lattice crust - L. Todd -- Miss.