Funny-Side-Up Pie
Yield
1 piePrep
20 minCook
30 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| ¾ | cup |
vegetable shortening
|
*
|
| ¼ | cup |
water
cold |
|
| ½ | pound |
bacon
sliced |
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | cup |
sour cream
|
|
| 6 | large |
eggs
slightly beaten |
|
| 1 | tablespoon |
chives
chopped |
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 177 | ml |
vegetable shortening
|
*
|
| 59 | ml |
water
cold |
|
| 226.8 | g |
bacon
sliced |
|
| 1 | can |
cream of mushroom soup
|
|
| 237 | ml |
sour cream
|
|
| 6 | large |
eggs
slightly beaten |
|
| 15 | ml |
chives
chopped |
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
Directions
Heat oven to 425℉ (220℃).
Mix flour and salt. Cut in shortening. Sprinkle with water; mix with fork.
Round into ball; divide in half. Roll one half inch larger than inverted 9 inch pie pan.
Ease into pan. Cut bacon in 1½ inch pieces.
Cook until crisp; drain well.
Blend soup and sour cream; add ½ cup of mixture to cooked bacon and remaining ingredients.
Mix thoroughly; pour into pastry-lined pan.
Roll top crust; cut vents to make an inch smile place over filling.
Seal and flute.
Cover edge with 1½ inch strip of aluminum foil; remove 15 minutes before end of baking time.
Bake 30 minutes. Heat remaining soup-sour cream mixture and serve over wedges of pie.
