Page 123 - One-Dish Meals
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orative shapes to garnish top of pie. Brush dough cutouts with egg. Cut
several slits in crust to allow steam to escape during baking.
5. Place potpie on foil-lined cookie sheet to catch any overflow during
baking. Bake potpie until crust is golden brown and filling is hot and bub-
bling, 35 to 40 minutes. During last 10 minutes of baking, cover edges of
crust with foil to prevent overbrowning.
1
CORNMEAL CRUST In large bowl, combine 1 ⁄2 cups all-purpose flour,
3
1 ⁄4 cup cornmeal, and ⁄4 teaspoon salt. With pastry blender or 2 knives
2
used scissor-fashion, cut in ⁄3 cup vegetable shortening until mixture
resembles coarse crumbs. Sprinkle 6 to 7 tablespoons cold water,
1 tablespoon at a time, over flour mixture, mixing with fork after each
addition until dough is just moist enough to hold together.
E A C H S E R V I N G About 416 calories | 21 g protein | 42 g carbohydrate |
18 g total fat (5 g saturated) | 60 mg cholesterol | 644 mg sodium.
