- cooked stew
- deep pie crusts (frozen, in pie pans)
Preheat the oven to 425 degrees F. Pour the stew into your frozen pie crusts until the filling is slightly below the rim. If you choose, add a top crust by laying it over the pie and pressing the dough into the bottom dough. If you add a top crust, slice about a 1 inch long slice in the top crust or poke holes with a fork. This will allow heat to escape and prevent a mess. Whether you add a top crust or not, rip foil into half inch or so strips and wrap around the edges of the crust so that it doesn't burn. Bake for 25-40 minutes or until the crust is golden brown.
*If you choose to freeze these for later, be sure to label the pies beforehand with what it is and the date.