3 cups venison stew
Pastry crust
Use your leftover stew. After rolling out your pie crust, lay in pie plate. Ladle stew in. Drape second crust over stew . With pie crust in place flute the edges.
Bake in moderate oven for 45 minutes or until crust is golden brown
EASY PIE CRUST
1 1/3 cups flour
1/2 tsp salt
1/2 cup shortening
3-4 Tbsp cold water
Blend the flour and salt in a bowl, then cut in the shortening thoroughly with a fork. Sprinkle in the water, 1 Tbsp at a time until the dough is moistened and there is no flour clinging to the inside of the bowl. Gather the dough into a ball and then shape into flattened rounds on floured workplace.
Pastry crust
Use your leftover stew. After rolling out your pie crust, lay in pie plate. Ladle stew in. Drape second crust over stew . With pie crust in place flute the edges.
Bake in moderate oven for 45 minutes or until crust is golden brown
EASY PIE CRUST
1 1/3 cups flour
1/2 tsp salt
1/2 cup shortening
3-4 Tbsp cold water
Blend the flour and salt in a bowl, then cut in the shortening thoroughly with a fork. Sprinkle in the water, 1 Tbsp at a time until the dough is moistened and there is no flour clinging to the inside of the bowl. Gather the dough into a ball and then shape into flattened rounds on floured workplace.