Creamy Turkey Pie

For the Crust:
9-inch Classic Crisco Double Crust
1/8 teaspoon garlic salt
1/8 teaspoon onion salt

For the Filling:
3 tablespoons Crisco Oil
1 small onion, diced
1 cup sour cream
1 can (10-3/4 ounces) condensed cream of mushroom soup
1 cup shredded sharp Cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 16-ounce bag frozen vegetables, for soup (including potatoes)
2 green onion tops, chopped
1 1/2 cups chopped cooked turkey or chicken

Preheat oven to 425 degrees F.

FOR THE CRUST:
Prepare as directed, adding garlic salt and onion salt to flour mixture. Press bottom crust
into 9-inch pie plate. Do not bake. Preheat oven to 425 degrees F.

FOR THE FILLING:
Heat Crisco Oil in small saucepan; add onion and saute until tender. In a large bowl, mix sour cream, soup, cheese, salt and pepper; stir to combine. Add sautéed onions, vegetables, green onions and turkey; mix well. Spoon filling into unbaked pie crust

Cover pie with top crust; flute edges. Cut slits in top crust to allow steam to escape. Bake for 25 to 35 minutes or until crust is golden brown. Let stand for 10 minutes before serving.

Makes 4-6 servings

Classic Crisco Flaky Pie Crust
Double crust for 9-inch pie

For Single Crust:
1 1/3 level cups all-purpose flour
1/2 level teaspoon salt
1/2 Crisco Stick or 1/2 level cup Crisco all-vegetable shortening
3 tablespoons cold water

For Double Crust:
2 level cups all-purpose flour
1 level teaspoon salt
3/4 Crisco Stick or 3/4 level cup Crisco all-vegetable shortening
5 tablespoons cold water

For 9-inch Deep Dish Double Crust or Two 10-inch Double Crust:
2 2/3 cups all-purpose flour
1 teaspoon salt
1 cup Crisco all-vegetable shortening
7 to 8 tablespoons cold water

FOR SINGLE CRUST:
Spoon flour into measuring cup and level. Mix flour and salt in medium bowl. Cut in Crisco® using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks.

Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form ball. Divide dough in half, if making double crust. Press between hands to form one or two 5 to 6-inch pancakes.

Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet. For single crust, trim one inch larger than inverted 9-inch pie plate. Flip into pie plate. Remove other sheet and press pastry to fit. Fold edge under. Flute.

FOR DOUBLE CRUST:
Flour each half of dough lightly. Roll into circles between sheets of waxed paper on dampened countertop. Peel off top sheet for bottom crust. Transfer bottom crust to pie plate. Remove other sheet and press pastry to fit. Trim edge even with pie plate. Add desired filling to unbaked pie crust.

Remove top sheet from top crust. Lift top crust onto filled pie. Remove other sheet. Trim to 1/2-inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape.

Bake according to specific recipe instructions. For single baked pie shell, heat oven to 425 degrees F. Thoroughly prick bottom and sides with fork (50 times) to prevent shrinking. Bake at 425 degrees F for 10 to 15 minutes or until lightly browned. For recipe calling for unbaked pie shell, follow baking directions given in that recipe.