Type what you have

Ingredients

• ✓ pie pastry
• egg white
• raspberry
• brown sugar
• cornstarch
• butter

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Line a 9-inch pie plate with 1 pastry crust and brush with beaten egg white. Arrange raspberries in crust. Combine brown sugar and cornstarch in a small bowl; sprinkle mixture over raspberries. Dot with butter. Cover with remaining pastry crust and seal the edges.
3. 3 Bake in the preheated oven for 10 minutes. Reduce oven temperature to 400 degrees F (205 degrees C) and bake for 30 minutes more.

By Carol

Ingredients

• ✓ pie pastry
• mulberry
• sugar
• all-purpose flour
• butter
• milk

Instructions

1. 1 Lay bottom pie crust in a 9-inch pie plate.
2. 2 Mix berries with sugar and flour in a large bowl. Place mixture into bottom pie crust. Dot with butter, then cover with top pie crust. Crimp edges, cut slits in upper crust, and brush with milk. Let pie rest in the refrigerator for 30 minutes.
3. 3 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
4. 4 Bake pie in the preheated oven for 15 minutes. Lower the oven temperature to 350 degrees F (175 degrees C) and bake for an additional 30 minutes. Remove pie from oven and let sit on wire rack until cool.

By Anna

Ingredients

• ✓ pie pastry
• concord grape
• sugar
• all-purpose flour
• lemon juice

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Place an aluminum foil-lined sheet pan on a lower oven rack.
2. 2 Wash and stem grapes. Squeeze pulp out of skins into a saucepan, saving skins in a large bowl.
3. 3 Cook pulp in a medium saucepan over medium-low heat, stirring frequently, until seeds are beginning to come out.
4. 4 Strain pulp into skins, using a spoon to rub pulp off seeds. Add sugar, flour, and lemon juice to the bowl and mix until well combined.
5. 5 Fit 1 pastry crust into a 9-inch pie plate. Pour grape filling into crust. Use remaining pastry to make a lattice top.
6. 6 Bake in the preheated oven on the prepared sheet pan until crust is golden brown and filling is bubbly, about 50 minutes.

By Esther Kenagy

Ingredients

• ✓ pie pastry
• white sugar
• all-purpose flour
• rhubarb
• butter

Instructions

1. 1 Gather all ingredients, and preheat the oven to 450 degrees F (230 degrees C). Place an oven rack in the lowest position.
2. 2 Line the bottom and sides of a 9-inch pie plate with one pie crust. Combine sugar and flour in a small bowl; sprinkle 1/4 of the sugar mixture over the prepared bottom crust.
3. 3 Heap chopped rhubarb on top and sprinkle with remaining sugar mixture. Dot with butter and cover with top crust.
4. 4 Bake pie in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue baking until filling is bubbly and crust is golden brown, about 40 to 45 minutes.
5. 5 Serve the pie warm or cold. Enjoy!

By Carol

Ingredients

• ✓ pie pastry
• raspberry
• peach
• white sugar
• all-purpose flour

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Mix together raspberries, peaches, 1 cup sugar, and flour in a large bowl until combined.
3. 3 Press one pie crust into a 9-inch pie dish; pour fruit mixture into the prepared pie dish. Sprinkle with remaining 1/3 cup sugar.
4. 4 Use cookie cutters to imprint designs in the second pie crust. Lay the scored crust over fruit mixture; pinch the edges together to seal.
5. 5 Bake in the preheated oven for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C) and continue baking until crust is golden brown and filling is bubbly, about 35 minutes more.

By JackiePieGirl

Ingredients

• ✓ pie pastry
• water
• white sugar
• cream of tartar
• cracker
• cinnamon
• butter

Instructions

1. 1 Preheat the oven to 450 degrees F (225 degrees C).
2. 2 Roll out pastry, place bottom pastry into a pie pan, and set aside.
3. 3 Bring water to a boil in a large saucepan.
4. 4 Mix together sugar and cream of tartar in a small bowl. Add mixture to boiling water. Stir, then add crackers, one at a time. Boil for 3 minutes, but do not stir.
5. 5 Pour cracker mixture into the pastry-lined pie pan. Sprinkle crackers with cinnamon and dot with butter. Cover with top pastry. Seal edges and cut steam vents in the top.
6. 6 Bake in the preheated oven until crust is golden brown, about 30 minutes. You may need to cover the top pastry partway through baking to prevent burning.

By John Pile

Ingredients

• ✓ pie pastry
• concord grape
• sugar
• all-purpose flour
• salt
• lemon juice
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place a sheet pan on the lower oven rack. Press one pie pastry into a 9-inch pie pan; set second pastry aside.
2. 2 Wash and stem grapes; squeeze grape pulp out of the skins into a large saucepan. Place skins into a large bowl and set aside.
3. 3 Mash a few grapes in the saucepan to release their juices. Place over medium-low heat and bring to a full boil.
4. 4 Run hot pulp mixture through a food mill to remove seeds. Add pulp to the skins in the large bowl and stir in lemon juice.
5. 5 Mix sugar, flour, and salt together in a separate bowl; stir into grape mixture and pour into the bottom pastry. Dot with butter and cover with second pastry. Flute the edges and cut little slits in the top crust for steam to escape.
6. 6 Place pie on the baking sheet in the preheated oven; bake until crust is golden brown and juice begins to bubble through the slits in the top crust, 45 to 50 minutes. Allow to cool completely before serving.

By Glenda

Ingredients

• ✓ pie pastry
• sugar
• egg
• corn syrup
• butter
• vanilla extract
• pecan

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease eight 3-inch tart tins.
2. 2 Roll out pastry and cut out eight 5-inch circles; fit pastry circles into greased tart tins.
3. 3 Mix sugar, eggs, corn syrup, melted butter, and vanilla extract in a large bowl until combined; stir in pecans. Spoon filling into each pastry-lined tart tin, filling each 3/4 full.
4. 4 Bake in the preheated oven until pastry is golden brown and filling is set, about 30 to 35 minutes.

By Britney Satterfield

Ingredients

• ✓ pie pastry
• white sugar
• all-purpose flour
• cinnamon
• butter
• apple

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a baking sheet on center rack in the oven.
2. 2 Combine sugar, flour, and cinnamon in a small bowl; set aside. Cut butter into small pieces; divide into 2 equal piles and set each aside.
3. 3 Roll out 1 crust to an 11- or 12-inch circle; press into a 9-inch pie plate. Roll out remaining 1 crust for top; set aside.
4. 4 Place sliced apples in a large bowl; pour sugar mixture over top and add ½ butter pieces. Toss apples until thoroughly coated; pour into pie crust in pie plate.
5. 5 Dot apples with remaining ½ butter. Place top crust over apples. Seal crust edges; cut steam vents in top crust. Set pie plate on the baking sheet in the oven.
6. 6 Bake in the preheated oven until filling is bubbly and crust is golden brown, 50 to 60 minutes.

By Donna

Ingredients

• ✓ pie pastry
• mild sausage
• egg
• mixed vegetable
• cheddar cheese
• jack cheese
• salt
• black pepper

Instructions

1. 1 Place sausage links on a microwave-safe plate lined with a paper towel. Microwave at 50% power for 1 to 1 1/2 minutes.
2. 2 Preheat the oven to 400 degrees F. Press one pie pastry into an ungreased 9-inch pie plate; set remaining pastry aside. Whisk one egg in a small bowl for egg wash.
3. 3 Whisk remaining 5 eggs together in a bowl. Cut sausage into small pieces; add to eggs along with mixed vegetables, cheese, salt, and pepper. Stir until well combined, then pour into bottom pastry. Place remaining pastry over top and crimp the edges to seal. Cut 3 slits in top pastry and brush with egg wash.
4. 4 Bake in the preheated oven until the internal temperature reaches 165 degrees F (74 degrees C), 35 to 37 minutes. Cover pie with foil if needed to prevent top crust from getting too brown. Let stand for 10 minutes before cutting and serving.

By Jones Dairy Farm

Ingredients

• ✓ pie pastry
• blueberry
• white sugar
• all-purpose flour
• cinnamon
• almond extract
• butter
• milk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Press 1 pie crust into the bottom and sides of a 9-inch pie pan; set aside.
2. 2 Stir together blueberries, sugar, flour, and cinnamon in a large bowl. Add almond extract; stir to coat. Pour blueberry mixture into the prepared pie crust.
3. 3 Dot blueberry mixture with butter pieces. Top with second pie crust, crimping the edges together to seal. Brush top crust with milk. Use a knife to cut slits into the top crust for steam to escape while baking. Wrap the edges of the pie with aluminum foil to avoid burning.
4. 4 Bake in the preheated oven for 25 minutes. Remove foil; continue baking until filling is bubbling and crust is browned, 20 to 25 more minutes. Cool before serving.

By Monique

Ingredients

• ✓ pie pastry
• pineapple
• white sugar
• cornstarch
• lemon juice
• milk
• sugar

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 To make the filling: Combine crushed pineapple with juice, sugar, cornstarch, and lemon juice in a medium saucepan. Cook and stir over medium heat until thickened, then boil for 1 minute. Allow filling to cool slightly.
3. 3 Line a 9-inch pie dish with one of the crusts. Pour filling into the prepared pie dish.
4. 4 Cover with remaining crust; press and flute the edges to seal. Cut a few steam vents on top, brush with milk, and sprinkle with sugar.
5. 5 Bake in the preheated oven until pie is golden brown and pineapple filling is bubbling, about 35 minutes. Serve chilled or at room temperature.

By BUCHKO

Ingredients

• ✓ pie pastry
• strawberry
• rhubarb
• white sugar
• instant tapioca
• lemon juice
• butter

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Place a pie dish onto a baking sheet.
2. 2 Mix strawberries, rhubarb, sugar, tapioca, and lemon juice together in a bowl, and let stand for 15 minutes, stirring occasionally.
3. 3 Arrange a pie crust into a 9-inch pie dish; pour filling into the bottom crust. Scatter pieces of butter over filling; arrange top crust on pie.
4. 4 Press the edges together and crimp with a fork to seal.
5. 5 Cut several slits in the top crust with a sharp knife.
6. 6 Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40 to 55 minutes.
7. 7 Enjoy!

By Chelsea

Ingredients

• ✓ pie pastry
• white sugar
• all-purpose flour
• serviceberry
• water
• lemon juice
• butter

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Combine sugar and flour in a bowl.
3. 3 Simmer berries and water in a large saucepan for 10 minutes. Stir in lemon juice, then stir in sugar mixture.
4. 4 Press one pie pastry into the bottom of a 9-inch pie pan. Pour berry mixture into the pan and dot with butter.
5. 5 Place second pie pastry over top; seal and flute the edges.
6. 6 Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and bake until crust is golden brown, 35 to 45 minutes more.

By Elizabeth Toews

Ingredients

• ✓ pie pastry
• white sugar
• cornstarch
• cinnamon
• salt
• blueberry
• butter

Instructions

1. 1 Gather all ingredients. Set an oven rack to the lowest position and preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix sugar, cornstarch, cinnamon, and salt together in a bowl; sprinkle over blueberries.
3. 3 Line a 9-inch pie dish with one pie crust. Pour berry mixture into the crust and dot with butter. Cut remaining pastry into 1/2- to 3/4-inch-wide strips. Use the strips to weave a lattice top. Crimp and flute the edges.
4. 4 Bake pie on the lowest oven rack until filling is bubbling and crust is golden brown, about 50 minutes.
5. 5 Cut into slices and enjoy!

By beth

Ingredients

• ✓ pie pastry
• granny smith apple
• butter
• all-purpose flour
• white sugar
• brown sugar
• water

Instructions

1. 1 Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C). Peel and core apples, then thinly slice. Set aside.
2. 2 Melt butter in a saucepan over medium heat. Add flour and stir to form a paste; cook until fragrant, about 1 to 2 minutes. Add both sugars and water; bring to a boil. Reduce the heat to low and simmer for 3 to 5 minutes. Remove from the heat.
3. 3 Press one pastry into the bottom and up the sides of a 9-inch pie pan. Roll out remaining pastry so it will overhang the pie by about 1/2 inch. Cut pastry into eight 1-inch strips.
4. 4 Place sliced apples into the bottom crust, forming a slight mound. Lay four pastry strips vertically and evenly spaced over apples, using longer strips in the center and shorter strips at the edges.
5. 5 Make a lattice crust: Fold the first and third strips all the way back so they're almost falling off the pie. Lay one of the unused strips perpendicularly over the second and fourth strips, then unfold the first and third strips back into their original position.
6. 6 Fold the second and fourth vertical strips back. Lay one of the three unused strips perpendicularly over top. Unfold the second and fourth strips back into their original position. Repeat Steps 6 and 7 to weave in the last two strips of pastry. Fold and trim excess dough at the edges as necessary, and pinch to secure.
7. 7 Slowly and gently pour sugar-butter mixture over lattice crust, making sure it seeps over sliced apples. Brush some onto lattice, but make sure it doesn't run off the sides.
8. 8 Bake in the preheated oven for 15 minutes. Reduce the temperature to 350 degrees F (175 degrees C) and continue baking until apples are soft, 35 to 45 minutes.
9. 9 Serve and enjoy!

By MOSHASMAMA

Ingredients

• ✓ pie pastry
• raspberry
• sugar
• tapioca
• lemon juice
• cinnamon
• salt
• butter
• half-and-half cream

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line the bottom and sides of a 9-inch pie plate with one pie crust.
2. 2 Mix raspberries, sugar, tapioca, lemon juice, cinnamon, and salt together in a large bowl until raspberries are well coated; pour into pie crust and dot with butter.
3. 3 Cover filling with remaining pie crust; flute edges to seal. Brush cream on top, then cut several slits to allow steam to escape.
4. 4 Bake pie in the preheated oven for 15 minutes. Reduce the heat to 375 degrees F (190 degrees C) and bake until crust is golden and filling is bubbly, about 30 to 35 minutes more. Allow pie to cool completely before serving.

By Nancy Sabatino

Ingredients

• ✓ pie pastry
• white sugar
• all-purpose flour
• cinnamon
• lemon zest
• salt
• pear
• butter
• lemon juice

Instructions

1. 1 Gather all ingredients. Preheat the oven to 450 degrees F (230 degrees C). Place a baking sheet on the bottom oven rack.
2. 2 Line the bottom and sides of a 9-inch pie plate with one pie crust. Set second crust aside.
3. 3 Combine sugar, flour, cinnamon, lemon zest, and salt in a mixing bowl.
4. 4 Arrange pear slices in layers in prepared crust, sprinkling sugar mixture over each layer. Dot with butter and sprinkle with lemon juice.
5. 5 Moisten the rim of bottom crust with some water, then cover filling with remaining pie crust and flute the edges to seal; trim off excess pastry and cut several slits in top crust to allow steam to escape.
6. 6 Bake in the preheated oven on the baking sheet for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C); bake until crust is golden brown and filling is bubbly, 35 to 40 minutes longer.

By Carol

Ingredients

• ✓ pie pastry
• strawberry
• rhubarb
• white sugar
• all-purpose flour
• all-purpose flour
• brown sugar
• rolled oat
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Cut each pie crust into a square and piece together to cover the bottom of the prepared baking dish.
3. 3 Bake in the preheated oven for 12 minutes. Remove from the oven; leave oven on.
4. 4 Mix strawberries, rhubarb, sugar, and flour for filling together in a large bowl; pour into the crust.
5. 5 Combine flour, brown sugar, and oats for topping in another bowl. Add butter and cut in with a pastry blender until crumbly. Sprinkle over the filling.
6. 6 Return to the oven and bake until crisp and lightly browned, 40 to 45 minutes.

By Amy and Justin

Ingredients

• ✓ pie pastry
• cheddar cheese
• swiss cheese
• all-purpose flour
• ham
• honey mustard
• half and half
• egg
• green onion
• salt

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Press pastry into the bottom of a 9-inch pie plate. Bake in the preheated oven for 5 minutes. Poke holes into the pastry with a fork and continue cooking until lightly browned, about 5 minutes more. Remove crust from the oven, and reduce the oven temperature to 350 degrees F (175 degrees C).
3. 3 Mix 1/2 cup Cheddar cheese, Swiss cheese, and 1 tablespoon flour in a bowl; spread over warm crust.
4. 4 Mix ham and honey mustard together in a bowl; spoon over cheese mixture.
5. 5 Mix half-and-half, eggs, green onions, remaining 1 tablespoon flour, and salt together in bowl.
6. 6 Pour mixture carefully over ham layer; top with remaining Cheddar cheese.
7. 7 Bake in the preheated oven for 40 to 50 minutes until set in the center. Cool briefly before cutting and serving.

By Lindsey Elizabeth

Ingredients

• ✓ pie pastry
• green tomato
• cider vinegar
• white sugar
• all-purpose flour
• cinnamon
• nutmeg
• salt
• clove

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine tomatoes and vinegar in a large bowl.
3. 3 Mix sugar, flour, cinnamon, nutmeg, salt, and cloves together in a medium bowl. Sprinkle over tomatoes and toss to coat evenly.
4. 4 Press one pie pastry into a 9-inch pie pan. Pour tomato mixture into the pastry. Cut second pie pastry into strips and arrange in a crisscross lattice over the filling.
5. 5 Bake in the preheated oven until filling is bubbly and crust is brown, 30 to 35 minutes.

By Pam

Ingredients

• ✓ pie pastry
• potato
• corn
• cream-style corn
• egg
• milk
• salt
• pepper
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2. 2 Combine potato, whole kernel corn, cream-style corn, hard-cooked eggs, milk, salt, and black pepper in a large saucepan over medium heat; simmer for about 15 minutes.
3. 3 Meanwhile, press 1 pie crust into bottom and up sides of a 9-inch pie plate. Pour hot potato-corn mixture into crust; dot with butter. Cover with remaining 1 pie crust; flute edges to seal. Cut a few ventilation slits in top crust. Place on the prepared baking sheet.
4. 4 Bake in the preheated oven for 30 minutes, then reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until crust is browned, about 10 minutes more. Serve hot.

By IMLIZARD

Ingredients

• ✓ pie pastry
• raisin
• water
• brown sugar
• cornstarch
• cinnamon
• salt
• white vinegar
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Combine raisins and water in a small saucepan. Boil 5 minutes.
2. 2 Mix brown sugar, cornstarch, cinnamon, and salt together; add to hot raisins. Cook and stir until syrup is clear. Remove from heat; stir in vinegar and butter. Cool slightly.
3. 3 Turn filling into a pastry-lined pie dish. Cover with top crust. Seal edges and cut slits in the top crust.
4. 4 Bake in the preheated oven for 30 to 35 minutes.

By Linda

Ingredients

• ✓ pie pastry
• butter
• flour
• white sugar
• brown sugar
• water
• lemon juice
• blackberry
• apple

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Melt butter in a small saucepan over medium-low heat; stir in flour to make a smooth paste. Whisk white sugar, brown sugar, water, and lemon juice into butter mixture. Bring to a simmer, whisking constantly, until sauce thickens, about 3 minutes. Stir 6 blackberry halves into sauce, reduce heat to low; continue cooking while you complete remaining steps, stirring sauce occasionally.
3. 3 Line a 9-inch pie dish with 1 pastry crust. Arrange apple slices and remaining blackberries in crust. Cut remaining pastry crust into 1-inch wide strips; weave into a lattice top over filling. Pinch strip ends to crust edges to seal. Spoon blackberry sauce over pie; let it soak through crust. Transfer pie to a baking sheet.
4. 4 Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C); continue baking until crust is golden, and sauce bubbles, 35 to 45 more minutes.

By Annie

Ingredients

• ✓ pie pastry
• white sugar
• all-purpose flour
• lemon juice
• lemon zest
• blueberry
• rolled oat
• brown sugar
• all-purpose flour
• cinnamon
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Make the pie: Press pie pastry into the bottom and up the sides of a 9-inch pie plate to form a crust.
3. 3 Whisk sugar and flour together in a large bowl. Mix in lemon juice and zest, then gently stir in blueberries. Pour mixture into crust.
4. 4 Make the topping: Combine oats, brown sugar, flour, and cinnamon in a medium bowl. Cut in cold butter with two knives or a pastry blender until the mixture resembles coarse crumbs. Spread topping evenly over pie filling.
5. 5 Bake in the preheated oven until filling is bubbly and topping is golden brown, about 40 minutes.
6. 6 Remove from the oven and cool on a wire rack before serving.

By Bethany Webber

Ingredients

• ✓ pie pastry
• butter
• all-purpose flour
• beef broth
• hot pepper sauce
• salt
• black pepper
• pot roast
• potato
• carrot
• onion
• pea
• corn

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place one pie crust into a pie pan and press into place; prick the bottom and sides with a fork.
2. 2 Bake pie crust in the preheated oven for 3 to 5 minutes; it will still be pliable so you can seal it with the top crust later. Remove from the oven and lower the temperature to 375 degrees F (190 degrees C).
3. 3 Melt butter in a large pan over medium heat. Whisk in flour to make a roux; cook and whisk until golden, 3 to 4 minutes. Whisk in beef broth and continue to cook, whisking constantly, until thickened, 3 to 5 minutes. Add hot pepper sauce, salt, and pepper.
4. 4 Stir in shredded pot roast, potatoes, carrots, onions, peas, and corn. Pour into the partially baked pie crust and cover with the remaining pie crust. Fold the edges of the top crust under the bottom crust and press together to seal. Cut several slits in the top crust to allow steam to escape.
5. 5 Bake in the preheated oven until crust is golden brown, 35 to 45 minutes.

By Valerie

Ingredients

• ✓ pie pastry
• butter
• onion
• all-purpose flour
• salt
• black pepper
• chicken broth
• milk
• chicken
• pea
• carrot
• new potato

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in hot butter until onion is translucent, about 5 minutes.
3. 3 Pour in broth and milk; bring to a boil and cook until slightly thickened, about 1 minute. Remove the skillet from heat and stir in chicken, peas and carrots, and potatoes.
4. 4 Press 1 pie pastry into the bottom of a 9-inch, deep-dish pie pan. Pour chicken mixture into pie pastry. Top with remaining pastry and press edges together to seal. Cut several slits in top pastry. Place pie on a baking sheet.
5. 5 Bake in the preheated oven until crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.

By Samantha Hamilton

Ingredients

• ✓ pie pastry
• butter
• onion
• celery
• carrot
• parsley
• oregano
• salt
• pepper
• chicken bouillon
• water
• potato
• turkey
• all-purpose flour
• milk

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust and place in the 10 inch pie pan and set aside.
2. 2 Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
3. 3 In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
4. 4 Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until crust is golden brown.

By Linda

Ingredients

• ✓ pie pastry
• butter
• onion
• celery
• carrot
• parsley
• oregano
• salt
• pepper
• chicken bouillon
• water
• potato
• turkey
• all-purpose flour
• milk

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
2. 2 Melt 2 tablespoons butter in a large skillet over medium heat; add onion, celery, carrots, parsley, oregano, salt, and pepper. Cook and stir until vegetables are soft. Stir in bouillon and water. Bring mixture to a boil. Stir in potatoes, and cook until tender but still firm.
3. 3 Melt remaining 2 tablespoons butter in a medium saucepan; stir in turkey and flour. Add milk, and stir until heated through. Stir turkey mixture into vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into unbaked pie shell. Roll out top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
4. 4 Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown and filling is bubbling.

By Linda

Ingredients

• ✓ pie pastry
• chicken broth
• evaporated milk
• vegetable oil
• onion
• celery stalk
• butter
• all-purpose flour
• thyme
• white wine
• salt
• black pepper
• rotisserie chicken
• pea
• carrot
• parsley

Instructions

1. 1 Adjust an oven rack to a low-center position and preheat to 400 degrees F (200 degrees C). Press one pie pastry into each of two 9-inch deep-dish pie pans. Reserve remaining pastries until needed.
2. 2 Combine broth and evaporated milk in a microwave-safe bowl; microwave on high until steamy, 3 to 4 minutes.
3. 3 At the same time, heat oil in a Dutch oven over medium-high heat. Add onions and celery; sauté until just tender, about 5 minutes. Transfer to a bowl.
4. 4 Melt butter in the Dutch oven over medium heat. Whisk in flour and thyme, and cook until golden, about 1 minute. Whisk in hot milk mixture and bring to a simmer. Continue to simmer, stirring occasionally, until sauce thickens, about 1 minute.
5. 5 Remove the Dutch oven from the heat. Stir in wine, salt, and pepper. Add onion mixture, shredded chicken, frozen vegetables, and parsley; stir until well combined.
6. 6 Divide chicken mixture between the prepared pie pans. Place remaining pastries over top, and flute the edges by pinching with your fingers. Place both pie pans onto a baking sheet.
7. 7 Bake in the preheated oven until pastries are golden brown and filling is bubbly, 30 to 35 minutes.

By USA WEEKEND columnist Pam Anderson