Thursday, July 9, 2009

Hamburger Pie

Pie Crust
4 c. flour
1 3/4 c. shortening
1 T. sugar
2 t. salt
1 T. vinegar
1 egg
1/2 c. water
Mix first four ingredients together. In a separate dish, beat remaining ingredients. Combine the two mixtures until all ingredients are moistened. Mold dough into a ball. Dough can be left in refrigerator up to 3 days or can be frozen until ready to use. Makes 2 9-inch double crust pies and 1 9-inch shell.

Brown 1 pound of hamburger with onions. Drain and add 1 can of tomato soup and 1 can of drained green beans. Mix well. Roll out bottom crust and fill with hamburger mixture. Cover with top crust and flute edges. (I put both index fingers on the edge about an inch apart and push in between my fingers with my thumb.) Brush with milk and sprinkle with garlic or onion salt. Bake at 350° for 30 minutes.


~~louise~~ said...

Just dropped in from Coleens Recipes. I'm so bad at pie crust however, this recipe reminds me a little of shepherd's pie. You think I could get a way with a store bought pie crust?

Thanks for sharing...

Katy ~ said...

I'm here from Coleen's Recipes as well :o)

This looks very good and would be something that we'd really enjoy here...hmm...I have hamburg defrosting in the fridge and have all the other ingredients....

Coleen's Recipes said...

Excellent meat pie Peggy, I see lots of room to sneak in veggies.