Tater Crust Tuna Pie Recipes

TATER CRUST TUNA PIE

Steps:

• In medium bowl combine flour and potato flakes.
• Cut in margarine until crumbly.
• Add water 1 tbsp at a time until dough is just moist enought to hold together.
• Press over bottom and up sides of ungreased 9 or 10 inch pie plate.
• Flute edges.
• Set aside 1/2 c french fried onions.
• Sprinkle remaining onions into pastry shell.
• In another bowl, combine the filling ingredients except 1/2 c cheese.
• Spoon filling over onions in pe plate.
• Bake at 350 for 25-30 minutes or until crust is golden.
• Sprinkle with reserved cheese and onions.
• Bake 5-10 minutes longer or until cheese is melted.
• Let stand 5 minutes before cutting.

TATER CRUST TUNA PIE

Steps:

• In a small bowl, combine flour and potato flakes; cut in butter until crumbly. Add water, 1 tablespoon at a time, until dough is moist enough to hold together. Press pastry over bottom and up sides of an ungreased 9-in. pie plate. Flute edge. Set aside 1/2 cup onions for topping. Sprinkle remaining onions into pastry shell. , In a large bowl, combine the egg, soup, 1/2 cup cheese, potato flakes, tuna and olives. Spoon into pastry crust. , Bake at 350° for 25 minutes or until crust is golden. Sprinkle with remaining cheese and reserved onions; bake 5-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.

TUNA PIE

Steps:

• Preheat oven to 400.
• Butter a 10" deep dish pie pan (or spray well with non-stick spray).
• In a medium bowl, combine flour, 1 cup cheese, salt and paprika.
• Cut the butter into chunks and mix or rub with your fingers into the flour mixture until coarse crumbs are formed.
• Reserve 1 cup of the mixture and press the rest into the bottom and up the sides of the prepared pie pan.
• Arrange the drained tuna on the crust.
• Beat the eggs with a mixture until light and fluffy.
• Stir in the sour cream, the remaining 1/2 cup cheese, the mayonnaise, bell pepper, onion, and dill weed.
• Pour the mixture over the tuna and sprinkle with the reserved crumb mixture.
• Bake for 35 to 40 minutes.
• Let stand 15 minutes before cutting and serving.
• Note: I have made this recipe in a 8" pie pan using 2/3 of the recipe ingredients for fewer servings, with excellent results.