The Best (and Easiest) Meat Pie Ever!
2 refrigerated, ready to use pie crusts
1 cup hot water
2 chicken bouillon cubes
½ lb. ground beef
½ lb. ground pork
½ cup (more or less) fine bread crumbs
1 tsp. black pepper
Heat oven to 425’.
Prepare 9” pie-plate with 1 refrigerated pie crust.
Dissolve bouillon into 1 cup hot water.
Brown ground beef and pork until no longer pink. DO NOT DRAIN.
Slowly stir in the bread crumbs, using just enough to absorb whatever juices are left from the meat. Add the pepper.
Pour meat mixture into uncooked pie shell. Slowly pour bouillon broth over meat mixture. Cover with top crust and crimp the edges closed, as directed on the package.
Cut slits into top of the crust.
Bake for approximately 30 minutes or until crust is golden brown.