Bake a mince pie.

  Buy a 27 ounce jar of Non Such mince meat.  Find a 9 inch pie pan.  If the pan looks old and dry, grease it lightly with veggie oil or butter, or what ever. Make enough pie crust for a bottom AND top crust.  2 ½ cups flour, ½ Tsp backing soda, 1/2 Tsp salt, ½ to 1/3 pound of fat.  I use butter. In the old days we used Crisco. Sift the dry ingredients together.  Add the butter.  Use a pair of table knives to cut the butter down into pieces the size of a navy bean.  Add ¼ cup good cold water.  Knead the pie crust until it is uniform and medium sticky.  Add a small bit of cold water if the pie crust needs it.  Divide the pie crust in half. Put the top half into the freezer.  On a floured board press the bottom half of the crust as flat as you can, then roll it out good and flat.  Check the size of your rolled out crust against the 9 inch pie pan, roll some more.   Slide the rolled out crust off the board and onto the pie pan.  Fill the pie fan with the Non Such Mince Meat.  Roll out the top crust and put it on the pie pan.  Trim the crust around the pie edges and use a fork, tines out, to crimp the top and bottom crusts together.  Bake for 30-35 minutes at 400-425 F.  Back the heat off to 300 F and give it another 10 minutes.  Remove from oven and let cool enough to eat. 

  If you want to bake ten inch mince pies, buy two jars of Non Such mince meat.  Roll the crusts out extra thin and things will work.