stuffing of your choice
salt and pepper
2 Pie crust mixes
2-3 hard-boiled eggs
Stuff the crow. Loosen joints with a knife but do
not cut through.
Simmer the crow in a stew-pan, with enough water
to cover, until nearly tender, then season with
salt and pepper. Remove meat from bones and set
Prepare pie crusts as directed. (Do not bake)
Make a medium thick gravy with flour, shortening,
and juices in which the crow has cooked and let
Line a pie plate with pie crust and line with
slices of hard-boiled egg. Place crow meat on
top. Layer gravy over the crow. Place second pie
dough crust over top.
Bake at 450 degrees for 1/2 hour.