YIELD
1 piePREP
20 minCOOK
30 minREADY
50 minIngredients
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.
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