Sportsman’s Meat Pie
2 h 45 min
You're afraid to make a pie crust? Use the food processor. It’s as easy as pie! The dough can be refrigerated for up to three days or frozen for up to three months. Thaw in the refrigerator before rolling it out, let it sit at room temperature until it is supple enough to use.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.
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Comments
Laura D.
Best shortcrust pastry ever! I used Greek yogurt and found I still needed to add a few tbsps of ice water to bring it all together. Beautiful, flaky crust and so easy to make by hand. Won't buy the pre-made supermarket pastry ever again!
Kim B.
I love to make pie and have tried lots of pastry recipes over the years. I find that this is one of the easiest to work with. Delicious too.
Danielle H.
I made this recipe using 6 tbsp. of plain yogurt (10% fat). It was easy to handle and delicious. Merci Ricardo.
Janice M.
I am 48 years old and I consider myself an experienced cook. I have NEVER been able to make edible pastry much to my shame. UNTIL NOW! I was so successful with this recipe (I used sour cream) that the next day I turned around and made batches and put them in the freezer for future recipes. MERCI Ricardo MERCI
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