First you need to tear off a piece of aluminum foil that is approximately the size of your pie.
Then fold the foil in half so it looks like this...
Fold once more into a square.
Take your scissors and cut the folded corner.
Open it up.
Gently set the foil on top of your pie and carefully turn the edges under.
Now you are ready to place your pie in the oven. While baking, the crust edges will not burn and the center of the pie will become golden brown.
I have never been one to make pie crust from scratch and I'll tell you why. The first year I was married, I brought a Lemon Meringue Pie made with a Pillsbury crust to Thanksgiving dinner. When my grandma (known for her perfectly flaky pie crusts) tasted my pie, she complimented me saying I had done a wonderful job, especially on the crust. I figured if Pillsbury could fool grandma, why even try making crust from scratch?! I am not ashamed to admit that I've used refrigerated pie crusts ever since.
2 Pillsbury Pie Crusts (or equivalent store name brand)
2 cups shredded turkey
1 cup shredded potato (I have used frozen hash browns, thawed.)
1 small package frozen mixed vegetables
2 cans cream of chicken soup
1/4 cup chopped onion
1 cup mozzarella cheese
1 tea. dried basil
1 tea. garlic powder
1/2 tea. black pepper
1 tea. salt
Preheat oven to 375 degrees. Combine all ingredients in large bowl. Stir until well blended. Spoon into pie crust. Place top crust over filling. Crimp the edge and create air holes (I had already made my pie before I decided to show it on my blog. Hence, the crusts edge is not as pretty as it could have been. (See the short video below for some decorative ideas.) Bake 50-55 minutes or until golden brown. Serve with your favorite gravy.