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Tuna Pie




Source of Recipe


CD Kitchen


List of Ingredients




3 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


Recipe



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.