Prep Time 20m
Cook Time 30m
Ready Time 70m
Yield 8 servings

  • Double crust Classic Crisco® Pie Crust
  • 8 leeks (about 3 lbs. or enough to make 8 cups), halved lengthwise, washed, patted dry
  • 1/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 8 ounces fresh mushrooms, coarsely chopped
  • 1/3 cup PET® Evaporated Milk, plus 2 teaspoons for top of crust
  • 1 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper
  • Dash ground nutmeg
Preparation Directions
  • Step 1Prepare recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions. Heat oven to 425°F.
  • Step 2Remove green parts of leeks. Chop white parts coarsely to measure about 8 cups. Melt shortening in large skillet. Add chopped leeks. Cook and stir 5 minutes. Add mushrooms. Cook and stir an additional 5 minutes.
  • Step 3Add evaporated milk, salt, pepper and nutmeg. Cook and stir 2 minutes. Cool 10 minutes. Spoon into unbaked pie crust. Moisten pastry edge with water.
  • Step 4Roll out dough for top crust, place onto filled pie and finish edges according to pie crust recipe directions. Cut slits in top crust or prick with fork to vent steam. Brush with 2 teaspoons evaporated milk, if desired.
  • Step 5Bake 30 minutes or until lightly browned. Let stand 10 minutes before cutting and serving.
PET is a trademark of Eagle Family Foods Group, LLC, used by permission.
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