Pie, Tarts, Cobbler

Directions

Prepared crust
1. Buy a prepared double pie crust.
2. Roll dough into a 1/8" thick round using a floured rolling pin on floured surface.
3. Trim to 1-1/2" larger than inverted pie pan. Place in pie pan.
4. Fill with any Chukar® Pie Filling.
5. Cover with top crust; crimp edges and weave lattice top or cut slits on top for steam to escape.
6. Sprinkle with sugar.
7. Bake at 425° F for 35 to 40 minutes until light brown and bubbly.
8. Cool on rack one hour before serving.
Homemade crust
9. Mix salt into flour. Using pastry blender, cut shortening into flour.
10. Add 5 tablespoons water, one tablespoon at a time, stirring gently with a fork.
11. Using your hands, gather dough into a ball. Divide and press into two flat rounds.
12. Roll dough into a 1/8" thick round using a floured rolling pin on floured surface.
13. Trim to 1-1/2" larger than inverted pie pan. Place in pie pan.
14. Fill with any Chukar® Pie Filling.
15. Cover with top crust; crimp edges, and weave lattice top or cut slits on top for steam to escape.
16. Sprinkle with sugar.
17. Bake at 425° F for 35 to 40 minutes until light brown and bubbly.
18. Cool on rack one hour before serving.