BEEF PIE

FOR THE CRUST:
1 1/2 cups sifted all-purpose flour
1 teaspoon salt
1/2 cup soft shortening
3/4 cup quick or old fashioned Quaker Oats, uncooked
8 to 10 tablespoons cold water
FOR THE FILLING:
2 1/2 cups cubed cooked leftover meat
1 (9-oz.) pkg. frozen cut green beans, cooked and drained*
1 (10 3/4-oz.) can condensed cream of mushroom soup

TO MAKE THE CRUST:
Sift together flour and salt. Cut in shortening until mixture resembles coarse crumbs; stir in oats. Sprinkle water by tablespoonfuls over mixture and stir lightly until dampened; form into a ball. Divide dough into 2 equal parts.

TO MAKE THE PIE:
Roll out half of dough on lightly floured board or canvas to form 13-inch circle. Fit loosely into 9-inch pie plate. Trim.

Fill with meat and green beans. Evenly spoon mushroom soup over meat and beans.

Roll out other half of dough to form 12-inch circle; cut slits for steam to escape. Place over filling; trim. Turn edges under; flute.

Bake in preheated hot oven (425 degrees F) for 40 to 45 minutes or until top crust is evenly browned and filling is bubbly.

*Use water drained from cooked green beans as part of water for crust.

Makes 12 servings
From: Recipelink.com
Source: Balancing Money and Menus, The Quaker Oats Company, not dated