Prep 30 mins
Cook 30 mins
A great way to use up the leftover turkey from Thanksgiving. This was my Grandmother's recipe for using up the leftover turkey. I liked it better than the plain turkey when I was a kid. This style of Meat pie was popular in the 1800's before the days of the modern kitchen Make great leftovers
- 2⁄3 cup shortening
- 1 teaspoon shortening
- 2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 4 -6 teaspoons water
- 1 tablespoon olive oil
- 3 cups cooked turkey (shredded)
- 1 1⁄2 cups turkey gravy
- Cut Crisco into flour and salt.
- Add cold water as needed and form into dough.
- Divide dough and roll out bottom crust for deep dish pie dish.
- Add enough gravy to shredded turkey just to make it wet not runny.
- (You shouldn't need additional seasonings if you started with a quality gravy, otherwise add to your taste).
- Oil bottom of pie shell to keep it from getting soggy.
- Add mixture to pie shell.
- Roll out and cover pie with top crust.
- Slit top in decorative pattern to allow steam to escape.
- Bake in a 425°F oven for 25 minutes or until crust is golden and done.
- Serve with additional turkey gravy over the top.
This is the way my mom always makes her turkey pies. We looked forward to them every Thanksgiving and Christmas almost more than the initial turkey dinner! I do the same thing, with an additional twist, I crumble some leftover stuffing in the base of the pie before I pour in the turkey and gravy. If there is no stuffing leftover, then I just sprinkle in some stuffing crumbs. Yummm...