Tuna Pie

This is such an easy squeezy meal.  The whole family will like it and it’s another pantry friendly recipe.  This recipe originated with the Great Marjorie.  As I’ve told you ever so often, mom was such an adventurous cook, always looking for the next great idea.  The original recipe called for salmon and fresh dill, but I didn’t always have that.  However, I always had tuna.  Even if you didn’t want tuna or salmon, you could still get protein from the biscuit base and the creamed peas.

The other thing I found is how special it can look.  For some reason, pie is classy looking.  Put a cream sauce with peas on top and people feel loved.  I made this for more than one or two birthdays.  Give it a try; I think you will be surprised with how versatile it is.

2 ¼ cups flour

3 teaspoons baking powder

½ teaspoon salt

Mix together.

Cut in:  1/3 cup Crisco until crumbly.

Add:  2 beaten eggs and ½ cup milk

Mix well.  Roll 2/3 dough into a circle and fit into a 9 inch pie pan.  Drain 1 or 2 cans tuna and flake onto dough.  Cover with 7 or 8 slices of American cheese.  Roll out remaining 1/3 of dough and cover, sealing edges.  Bake 20 to 30 minutes at 375 degrees.

Serve with Creamed Peas

Melt ¼ cup butter, blend in ¼ cup flour and 1 teaspoon dry mustard.  Cook for 2 minutes.  Gradually add 2 cups of milk.  Cook slowly, stirring constantly until thick.   Add ½ teaspoon salt and 2 cups thawed peas.  Continue cooking until peas are warmed through.

 * From the Recipe Box:

A favorite for C the MP and N the Great.  It was even a birthday dinner request on more than one occasion.

Replace tuna with leftover salmon and omit the cheese.

Back when we had little money, one can of tuna did the trick and no one was the wiser.

Great biscuit crust.  I will use this crust when I’m making actual biscuits.

Love the creamed peas.  When my folks used to go out when I was a kid, I would ask for creamed peas on toast for dinner.

and remember:  Sometimes the only way to stay sane is to go a little crazy.  Big kiss, Lynn