Type what you have

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
• 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
• 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

Ingredients

• ✓ pie pastry
• coconut milk
• carrot
• pea
• curry powder
• onion
• potato
• butter
• chicken breast
• chicken broth
• chili powder
• black pepper
• salt
• curry powder
• brown sugar
• all-purpose flour
• cooking spray

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Coat a 1.5 quart baking dish with cooking spray.
2. 2 Lay one pie crust on a work surface. Take a small amount from the outer edges of the second crust and add to the first, making it large enough to cover the dish. Place crust in the dish, leaving edges to hang over the sides; set aside.
3. 3 Combine flour, brown sugar, 1 tablespoon curry powder, salt, pepper, and chili powder in a small bowl.
4. 4 Bring chicken broth to a boil in a small pot. Add chicken; cover and simmer for 10 minutes. Remove chicken to a bowl and reserve 1 3/4 cups chicken broth for sauce.
5. 5 Melt butter in a large saucepan over medium-high heat. Add potatoes and onion plus a pinch of curry powder; cook and stir for 5 minutes. Add frozen peas and carrots; cook for 3 to 5 minutes. Stir in flour mixture to coat veggies; cook for 1 minute.
6. 6 Slowly add coconut milk and reserved chicken broth. Cook, stirring constantly, for 8 to 10 minutes. Taste and adjust spices as needed. Add chicken and cook until heated through, about 2 minutes.
7. 7 Pour mixture into the bottom pie crust. Top with remaining crust and pinch the edges together to seal all the way around. Cut a few slits in the top crust.
8. 8 Bake in the preheated oven until golden brown on top, 30 to 35 minutes. Remove and let firm up for 15 minutes before serving.

By jessieroos

Ingredients

• ✓ pie pastry
• olive oil
• mushroom
• onion
• garlic
• carrot
• potato
• celery
• cauliflower
• green bean
• vegetable broth
• salt
• black pepper
• water
• cornstarch
• soy sauce

Instructions

1. 1 Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Heat oil in a large skillet or saucepan. Add mushrooms, onions, and garlic; cook for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower and green beans; add vegetable broth and bring to a boil. Reduce heat and simmer until vegetables are just tender, about 5 minutes. Season with salt and pepper.
3. 3 Mix water, cornstarch, and soy sauce in a small bowl until cornstarch is completely dissolved; stir into vegetables and cook until sauce thickens, about 3 minutes.
4. 4 Roll out 1/2 of the dough to line an 11x7-inch baking dish. Pour vegetable filling into the pastry-lined dish. Roll out remaining dough; arrange over filling, then seal and flute the edges.
5. 5 Bake in preheated oven until pie is golden brown on top, about 30 minutes.

By PATTECAKE

Ingredients

• ✓ pie pastry
• mushroom
• milk
• egg
• pea
• corn
• celery
• carrot
• potato
• water
• cornstarch
• beef broth
• worcestershire sauce
• red wine
• garlic
• onion
• olive oil
• all-purpose flour
• black pepper
• salt
• onion powder
• garlic powder
• venison steak

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch, deep-dish pie plate.
2. 2 Season venison in a bowl with garlic powder, onion powder, salt, and pepper. Add flour and toss to coat.
3. 3 Heat olive oil in a medium saucepan over medium heat. Add onion and garlic; sauté until soft and translucent, 5 to 7 minutes. Increase the heat to high and add venison. Stir venison to quickly brown, 1 to 2 minutes; don't overcook — it should still be rare inside when taken out of the pan. Transfer venison to a large bowl.
4. 4 Pour red wine and Worcestershire sauce into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until liquid has reduced and the pan is almost dry, 10 to 15 minutes. Reduce the heat to low and stir in beef broth.
5. 5 Dissolve cornstarch in water in a small bowl; pour into the pan, whisking constantly. Bring to a simmer and cook until thickened, about 5 minutes.
6. 6 Meanwhile, bring a large pot of lightly salted water to a boil. Add potatoes, carrots, and celery and cook, uncovered, for 2 minutes. Drain in a colander and immediately immerse vegetables into a bowl of ice water for several minutes to stop the cooking process. Drain.
7. 7 Add drained vegetables to venison along with corn and peas; mix until thoroughly combined.
8. 8 Whisk egg and milk together in a small bowl for egg wash and set aside.
9. 9 Line the prepared pie dish with one pastry, trimming the edges if needed. Place venison mixture into pie crust and pour gravy over top. Spread mushrooms over the surface and cover with remaining pastry. Brush with egg wash and cut vents in the top.
10. 10 Bake in the preheated oven until crust is golden brown and filling is bubbling, 45 minutes to 1 hour. If the edges of the crust are getting too dark, cover them with aluminum foil until the center crust has caught up.
11. 11 Let cool for 5 minutes before serving.

By nick_atnite

Ingredients

• ✓ pie pastry
• brown mustard
• swiss cheese
• tomato
• olive oil
• herbes de provence

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Fit pie pastry into a 9-inch pie dish. Poke holes in bottom of crust with a fork.
2. 2 Spread mustard evenly over bottom of crust. Cover with Swiss cheese, then arrange tomato slices over top to cover cheese in a spiral, from the outer edge to the center. Drizzle oil over tomatoes and sprinkle herbes de Provence over top.
3. 3 Bake in the preheated oven until crust is golden brown, cheese is melted, and tomatoes are curled at the edges, about 20 minutes.

By Snackybits

Ingredients

• ✓ pie pastry
• potato
• onion
• beef round steak
• salt
• black pepper
• butter

Instructions

1. 1 Divide pastry in three equal parts. Roll 1/3 to make 8x15 inch rectangle. Trim edges and cut to make two 7-inch squares. Place on baking sheet. Repeat with other two thirds of pastry.
2. 2 Arrange layer of potatoes on half of each pastry square, top with layer of onion and then with beef. Sprinkle with salt and pepper and dot with butter.
3. 3 Moisten pastry edges with cold water and fold over to make triangles; press edges together to make tight seal. A tight seal retains steam and makes juicy pastries.
4. 4 Bake at 375 degrees F (190 degrees C) for 1 hour or until meat is tender. Serve hot with chili sauce, ketchup, or pickle relish or serve cold for sandwiches.

By Lorrie Sterling

Ingredients

• ✓ pie pastry
• round steak
• flour
• lard
• bacon
• onion
• mushroom
• irish stout beer
• parsley
• raisin
• brown sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place steak cubes onto a plate and sprinkle with flour.
2. 2 Cook lard and bacon in a large skillet over medium heat until lard melts and bacon begins to sizzle. Add floured steak and cook, stirring frequently, until steak and bacon are browned, 10 to 15 minutes. Transfer to a large casserole dish.
3. 3 Add onions and mushrooms to the same skillet; cook and stir over medium heat until onions are lightly browned and mushrooms are tender, about 10 minutes. Transfer to the casserole dish.
4. 4 Stir stout beer, parsley, raisins, and brown sugar into the casserole dish. Cover the dish tightly with aluminum foil.
5. 5 Bake in the preheated oven, stirring occasionally, until gravy has thickened and steak is tender, about 2 1/2 hours. Remove from the oven and increase the temperature to 400 degrees F (200 degrees C).
6. 6 Line a 9-inch deep-dish pie plate with one pie pastry. Bake in the preheated oven until crust is partially cooked and lightly browned, about 10 minutes.
7. 7 Spoon cooked steak filling into the partially-baked pie crust. Cover steak filling with the remaining pie pastry, pinching the edges to seal tightly. Return to the oven and bake until top crust is golden brown, 10 to 15 minutes.

By Michael St Laurent

Ingredients

• ✓ pie pastry
• turkey sausage
• egg
• mozzarella cheese
• spinach
• ricotta cheese
• salt
• garlic powder
• black pepper
• water

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease.
3. 3 Separate one egg and set yolk aside; beat egg white and remaining eggs in a bowl. Fold mozzarella cheese, spinach, ricotta cheese, salt, garlic powder, pepper, and sausage into eggs.
4. 4 Line a 10-inch pie plate with bottom pastry; pour filling into crust. Roll out remaining pastry to fit the top of pie; place over filling. Trim, seal, and flute edges; cut slits in pastry. Beat water and remaining egg yolk in a small bowl; brush over the top of pie.
5. 5 Bake in the preheated oven until crust is golden and filling is bubbly, 50 to 60 minutes. Let stand 10 minutes before cutting.

By Kimberly

Ingredients

• ✓ pie pastry
• ground pork
• ground beef
• onion
• garlic
• water
• salt
• thyme
• sage
• black pepper
• clove

Instructions

1. 1 Combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper, and cloves in a saucepan. Cook, stirring occasionally, over medium heat until mixture boils. Reduce heat to low and simmer until meat is cooked, about 5 minutes. Allow to cool to room temperature.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Spoon meat mixture into pie crust. Cover with top crust and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
4. 4 Bake in the preheated oven for 20 minutes; remove foil and return to the oven. Bake until golden brown, 15 to 20 minutes. Let cool 10 minutes before slicing.

By Rayna Jordan

Ingredients

• ✓ pie pastry
• potato
• ground pork
• onion
• salt
• black pepper
• cinnamon
• clove
• allspice
• water
• egg
• paprika

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 450 degrees F (230 degrees C).
3. 3 Prick potato several times with a fork and place onto a baking sheet.
4. 4 Bake in the preheated oven until easily pierced with a fork, 50 minutes to 1 hour. Let cool for 10 minutes, then discard skin and mash flesh. Turn the oven off.
5. 5 Place mashed potato into a large skillet with ground pork, onion, water, pepper, cinnamon, cloves, and allpsice. Bring to a boil, then reduce the heat and simmer until very thick, at least 1 hour.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Line a deep-dish pie plate with one pastry. Spoon in pork and potato filling.
8. 8 Cover with remaining pastry. Brush with beaten egg and sprinkle with paprika. Cut a steam vent in pastry.
9. 9 Bake in the preheated oven for 50 minutes. If the edges brown too fast, cover them with a strip of foil. Serve warm.

By Maggie Rogers

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