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First Posted: 3/26/2015

Spring has sprung, y’all.

We have survived another NEPA winter, and we’ll be sweating in the summer heat in no time.

With the beautiful weather approaching, we can expect picnics to be popping up for Memorial Day, Labor Day, Independence Day, family gatherings — you get the picture.

Picnics are thrown for all sorts of reason. With that comes the duty of providing a dish for the masses.

Are you tired of whipping up the same old potato or pasta salad? Why not shake it up this year with Betty Crocker’s Summer Salad Pie? This delightful pie will have your taste buds dancing!

What you need:

Cheese Pie Shell:

1 cup flour

1/2 teaspoon salt

1/3 cup plus 1 tablespoon shortening (1/2 cup of lard can be substituted)

1/2 cup shredded sharp cheddar cheese

2 tablespoons water

Preheat oven to 475 degrees. Mix flour and salt together, add shortening and cut in thoroughly. Add cheese and stir. Sprinkle water ( 1 tablespoon at a time) over mixture, tossing with fork after each addition. A few drops of extra water can be added if dough is too dry. Form into ball. Roll out dough on a lightly floured cloth covered surface. Roll out large enough to fit a 9” pie pan. Place into pan, crimp the crust, bake 8 to 10 minutes. Allow to cool. Add Summer Salad filling.


1 package lemon-flavored gelatin (3 oz.)

1 1/4 cups boiling water

1 can tomato sauce (8 oz.)

1 tablespoon vinegar

1/2 teaspoon salt

A few drops of Worcestershire sauce

A few drops of tabasco

A dash of pepper

1/2 cup chopped celery

1/2 cup pimiento-stuffed olives

1/4 cup chopped onion

Stir gelatin into a pot of boiling water. Mix in tomato sauce, vinegar, salt, pepper, tabasco sauce, and worcestire sauce. Chill mixture. When slightly thickened, fold in celery, olives, and onion. Pour into cooled cheese pie shell. Chill thoroughly. Spread Tuna Salad on top of pie.

Tuna Salad:

1 can drained tuna (6.5 oz)

1 teaspoon lemon juice

1 teaspoon minced onion

1 cup diced celery




Gently stir together tuna, lemon juice, onion, and celery. Add salt and paprika to taste. Chill. Add enough mayonnaise to moisten just before topping pie.

Top with cherry tomatoes for a cheery swirl.

There you have it: a delectable summer treat that is sure to knock your guests’ socks off. Be sure to keep a copy of the recipe handy. You’ll be passing it out like hot dogs in a baseball stadium.