This shows you the differences between two versions of the page.
Last revision Both sides next revision | |||
recipes:turkey_pot_pie [2010/01/03 19:11] mcf created |
recipes:turkey_pot_pie [2010/01/03 19:11] mcf |
||
---|---|---|---|
Line 23: | Line 23: | ||
- Mix in peas and chopped parsley. Pour into 9 inch diameter glass pie pan and refrigerate till cool, about 30 minutes. | - Mix in peas and chopped parsley. Pour into 9 inch diameter glass pie pan and refrigerate till cool, about 30 minutes. | ||
- Lightly brush the rim of the pie pan with egg white mixture. Place crust atop filling and fold edge of dough over pie pan edge; pinch dough rim to seal crust all around. Chill 10 minutes. | - Lightly brush the rim of the pie pan with egg white mixture. Place crust atop filling and fold edge of dough over pie pan edge; pinch dough rim to seal crust all around. Chill 10 minutes. | ||
- | - Preheat oven to400 degrees. Lightly brush top of pie crust with egg mixture and cut several vents in top. Bake till crust is golden, about 30 minutes. | + | - Preheat oven to 400 degrees. Lightly brush top of pie crust with egg mixture and cut several vents in top. Bake till crust is golden, about 30 minutes. |