Great pie. Only had 9 in. crusts, and this recipe made about 1 1/2 pie's worth of those. I ended up adding another 3/4 cup of turkey to the mix and making it an even 2 pies. The recipe as-is seemed kinda thin on actual turkey at the end, so adding more at the end made it more of a turkey pie and less a potato pie with turkey flavoring. My potatoes took about 10 min to cook in step 2. To avoid gluey crust syndrome, I brushed egg white on the bottom crust before putting the filling in, and I let the filling cool 15 min after it was done cooking.
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Great pie. Only had 9 in. crusts, and this recipe made about 1 1/2 pie's worth of those. I...