Food Processor Pie Crust
2 cups AP flour
1 tsp salt
2/3 cup shortening (not butter flavored)
1 tsp white vinegar
5 1/2 tbsp ice water
1/4 cup chopped herbs, optional
Throw into food processor. Run until dough forms into a ball, which will take about 30 seconds. Remove from processor, push into a lump, wrap in plastic wrap and refrigerate while getting the pie stuff together. Repeat, as the following recipe will make 2 pies.
4 cups leftover meat (roast, chicken, pork)
2 lbs cooked vegetables (frozen nuked peas~n~carrots, leftover mashed potatoes, whatever's left in the fridge)
1 can "cream of" soup (compatible with meat choice)
1 pack powdered gravy (compatible with meat choice)
In a saucepan, prepare powdered gravy. Whisk in cream soup, set aside.
Roll out pie crusts to make 4 total. Layer crust in pie pan. Layer on half the meat, half the vegetables, and half the gravy/soup mixture. Wet edges of bottom crust with water, apply top crust, vent, trim, and flute. Repeat with second pie.
From here I usually cover one with plastic wrap, date, and freeze. Once defrosted, cook as instructed.
Bake at 425 degrees for 35 minutes. Turn off oven, but allow pie to rest in unpoened oven for another 15 minutes. Slice and enjoy.
We generally do a white meat chicken pie, with peas and carrots, and we add like to add chopped rosemary to our pie crust. these keep well in the freezer, are pretty enough for company, or make a great gift for someone.