After placing the shell in pie pan, spoon in half the filling.
Center the "Pie Bird" on the filling.
Spoon remaining half of the filling around the feet of the bird.
Cut and "X" in your crust big enough to fit over the bird's body.
Lay the crust over the bird and fold back the corners of the "X". Bake according to your recipe.
During baking, steam escapes through the bird's mouth eliminating cracked crusts and messy dripovers.
Hand wash in warm soapy water, dry thoroughly before and after each use.
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