Chicken Salad Pie
|All purpose flour||1 1⁄2 Cup (24 tbs) (Pillsbury'S Best)|
|Shortening||1⁄2 Cup (8 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Shredded american cheese||2 Tablespoon (To Sprinkle)|
|Chicken salad||1 Cup (16 tbs)|
|Cooked and cubed chicken||2 Cup (32 tbs)|
|Shredded american cheese||1 Cup (16 tbs)|
|Blanched slivered almonds||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Canned crushed pineapple||9 Ounce, drained (1 Can)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
Combine flour and salt in mixing bowl.
Cut in shortening until particles are fine.
Sprinkle water over mixture while tossing and stirring lightly with fork until dough is moist enough to hold together.
Shape into ball; flatten to 1/2-inch thickness, smoothing edge.
Roll out on floured surface.
Cut into 6-inch circles.
Place six 6-ounce custard cups upside down on baking sheet.
Place pastry circles on each, mold over cup to fit by making 5 or 6 pleats around edge.
Prick bottom with fork.
Bake at 450° for 10 to 12 minutes until golden.
Cool 10 minutes.
Remove pastry shells from cups.
Fill with Chicken Salad.
Fold together sour cream and mayonnaise.
Place teaspoonfuls on top of each salad.
Sprinkle with additional cheese.