Mar 5, 2025 · While this pie is a favorite in Washington state, it is also a classic across the country. The cut-out crusts update the look of the old standard, but the taste is just as sweet, tart and velvety ...

Place the pie in the freezer for 30 minutes, to harden it slightly, and then double wrap it with plastic wrap. Freeze for up to 6 months. When ready to bake, unwrap the pie and brush it with egg ...

Strain into the par-baked pie crust. For the topping: Mix the sugar and cinnamon together in a small bowl, then sprinkle over the pie. Bake until just set with a slight jiggle, 40 to 45 minutes.

Perfect Pie Crust. Getting reviews... Level: Easy; Yield: 2 (10-inch) crusts; Nutrition Info. Nutritional Analysis Per Serving Serving Size 1 of 2 servings Calories 1620 Total Fat 105 g Saturated Fat

Put the pie shell on a baking sheet and pour the filling into the hot crust. Bake on the lower rack until the edges are set but the center is still slightly loose, 40 to 45 minutes.

Deselect All. Filling: 2 tablespoons extra-virgin olive oil. One 10-ounce box cremini mushrooms, quartered. 1/2 cup brown lentils, rinsed and picked over (see Cook’s Note)

Preheat the oven to 375 degrees F. For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt.

Spoon the mixture into the biscuit cups, then crimp the edges of the biscuits so that the pot pie filling doesn’t spill over. Bake, rotating halfway through, for 25 minutes. Tools You May Need

Brush the remaining egg wash over the entire top and slice a couple slits in the top of the pie. Bake until golden brown, 45 to 55 minutes. Let stand 10 minutes before slicing.