Tuna Au Gratin Pie
|Vegetable shortening pastry||1 (For 1 Crust Pie)|
|Condensed cream of mushroom soup||1 Can (10 oz)|
|Onion||1⁄3 Cup (5.33 tbs), chopped|
|Milk||1⁄4 Cup (4 tbs)|
|Frozen peas||1 Cup (16 tbs) (Thawed And Drained)|
|Tuna||1 Can (10 oz) (Drained)|
|Chopped pimiento||2 Tablespoon|
|Shredded sharp process american cheese||1 Cup (16 tbs)|
Line 9 inch pie plate with pastry; trim crust; prick bottom and flute edge.
Place extra pieces of dough on baking sheet.
Bake pastry shell and extra pieces at 425° for 12 minutes or until lightly brown.
When cool, crumble pastry pieces.
In saucepan, combine soup, onion, milk, and flour.
Cook and stir until thickened and bubbly.
Remove from heat; stir in peas, tuna, and pimiento.
Pour into pastry shell; top with cheese and pastry crumbs.
Bake at 425° for 12 to 15 minutes, until cheese melts.