Chicken Salad Pie
|Sifted all purpose flour||1 Cup (16 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Shredded sharp process american cheese||1⁄3 Cup (5.33 tbs)|
|Cooked cubed chicken||1 1⁄2 Cup (24 tbs)|
|Canned pineapple tidbits||8 3⁄4 Ounce, drained (1 Can)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs), toasted|
|Dairy sour cream||3⁄4 Cup (12 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
Sift flour and 1/4 teaspoon salt together; cut in shortening and 1/4 CUP cheese till pieces are size of small peas.
Sprinkle 3 to 4 tablespoons cold water over, 1 tablespoon at a time, gently tossing with fork till all the mixture is moistened.
Form into ball.
Roll on lightly floured surface to 1/8 mcn thickness.
Fit into 8-inch pie plate.
Bake at 450° for 8 to 10 minutes.
Cool before fixing with salad mixture.
Combine chicken, pineapple, celery, and half the nuts.
Blend together sour cream and mayonnaise.
Add 2/3 cup sour cream mixture to chicken mixture and blend well.
Spoon into pastry shell.
Spread remaining sour cream mixture over.
Sprinkle with remaining cheese.
Trim with remaining toasted almonds.