Each month we send a packet of Poultry information to the 92 Purdue University County Extension Offices.  On this page, you will find supplemental information related to the materials in the packet.  Enjoy!

Materials provided by the ISPA are always FREE OF CHARGE for your Extension Office!  Need a variety of flyers for an upcoming event, call us at (765) 494-8517 or click here to request materials from our office. 

NOVEMBER 2017 - WE ARE MOVING & HAPPY THANKSGIVING

CLICK HERE to download the November 2017 Newsletter.

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OCTOBER 2017 - HISPANIC HERITAGE MONTH & HAPPY HALLOWEEN

CLICK HERE to download the October 2017 Newsletter.

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SEPTEMBER 2017 - EDUCATOR RESOURCES

CLICK HERE to download the September 2017 Newsletter.

This month we highlighted resources available through the ISPA for Hoosier Ag Teachers. ISPA offers a number of flyers on Biosecurity, Poultry Health, Turkey Nutrition and Egg Nutrition. We included with this month's newsletter a sample of a recent mailing that we sent out to Hoosier Ag Teachers.

Salmonella has been in the news lately, so far this year there have been more cases of Salmonella than all of last year. Ten outbreaks, this year, can be traced to contact with backyard poultry. Live poultry can carry Salmonella bacteria but appear healthy and clean, with no signs of illness. Luckily the likelihood of a Salmonella infection from backyard poultry can be greatly reduced by practicing these five easy steps: 1-Always wash hands with soap and running water for a minimum of 20 seconds after handling live poultry. 2-Do not allow live chickens, ducks, or geese in the house. 3-Do not allow children younger that 5 years to handle or touch live poultry and eggs without supervision. 4-Never snuggle, kiss the birds or have them touch your face or mouth. 5-Do not eat or drink while around live poultry.

We have 2018 Backyard Biosecurity Calendars.  These calendars are better than ever!  Get Yours Today by CLICKING HERE.  

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AUGUST 2017 - INDIANA STATE FAIR & SMALL FLOCK POULTRY CONFERENCE

CLICK HERE to  download the August 2017 Newsletter.  

It is Indiana State Fair time!  We will be at the State Fair to participate in 4-H Poultry Check In on Tuesday, August 8, 2017 and Open Show Poultry Show Check In on Sunday, August 13 and Monday, August 14, 2017.  Our main responsibility is to make sure that everyone showing poultry at the State Fair has the proper testing paperwork.  We look forward to see everyone's hard work in raising this years show poultry.

Have you heard about the SMALL FLOCK POULTRY CONFERENCE on Saturday, September 16, 2017? Purdue Animal Sciences is putting on a one day conference for the small flock enthusiast. It will at the Beck Center (West Lafayette, IN) from 8:00 a.m. to 5:00 p.m. Topics covered may include Winter Management, Bird Behavior, Feeding Your Birds, Indiana Egg Law, Washing and Preparing Your Eggs for Market, National Poultry Improvement Plan & Biosecurity, Poultry Disease and Predator Control.  Online Registration is $25 (and includes Breakfast, Lunch and Snacks).  Same day registration will increase to $40.  You can register for the event at www.conf.purdue.edu/smallflockpoultry.  

CLICK HERE to download the flyer on the Small Flock Poultry Conference. 

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JULY 2017 - HAPPY FOURTH OF JULY

CLICK HERE to download the July 2017 Newsletter.

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JUNE 2017 - TURKEY LOVERS MONTH

CLICK HERE to download the June 2017 Newsletter.

 Have you fired up the outdoor grill yet?  We sure have, and the first thing we made were classic turkey burgers with all the fixings. Turkey has been and will always be our go-to protein choice on the grill. Because of the variety and availability of turkey cuts, we can adapt all of our favorite grilling recipes to use turkey. Turkey meat plays well with any flavor profile that you match with it. Eating turkey keeps those of us in new fitness programs going strong. We are benefiting from the high protein count and vitamins/minerals that turkey provides in a single serving. For more inspiration on all things turkey here are two great websites:

www.INpoultry.com/turkey-recipes-nutrition  -  A collection of our favorite turkey based recipes, nutritional information, and how-to videos.

www.serveturkey.org/turkey-lovers-month  -  A complete resource on all things turkey.  On this site you’ll find information on how turkey is raised, lots of nutrition information, and great turkey based recipes for any occasion and meal time.

CLICK HERE for great turkey grilling tips from the National Turkey Federation.

As an ongoing feature we are highlighting requirements for showing poultry in Indiana, whether at the County Fair, Exhibition or show. This month we cover Pullorum Antigen. Pullorum Antigen is used when testing poultry for Pullorum Typhoid. It is mixed with a drop of poultry blood and if a clumping reaction occurs, then the poultry being tested may be positive for PT. Pullorum Antigen is sold through online retailers in 100ml bottles, which can test about 1,000 birds.

Pullorum Antigen has an expiration date on it which has caused some concern this year as all of the antigen currently on the market is set to expire on June 22, 2017. However the company that produces the antigen has received approval to extend the expiration date on a specific batch of antigen which should be available soon through various retailers.

Another issue that comes up with Antigen is the cost of a single bottle, which can be quite expensive (about $150). To save cost, you may want to contact other Extension Offices and buy a bottle to share. Some Extension Offices, which have already purchased a bottle, may be willing to share based on the amount of antigen (i.e. tests) you will need. If you have any other questions or concerns about Pullorum Antigen, feel free to call our office.

CLICK HERE to download a document highlighting some sources for Antigen.

We have had a number of questions regarding our Blood Tester Recertification School and how Purdue Extension Office’s fit into the process, so we put together this INFORMATIONAL DOCUMENT.  We couldn’t recertify Blood Testers without the help of the Purdue Extension Offices.

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MAY 2017 - NATIONAL EGG MONTH

CLICK HERE to download the May 2017 Newsletter.

May is full of holidays which are best celebrated with friends and family, Cinco de Mayo (May 5), Mother’s Day (May 14), 101st Indy 500 (May 28) and Memorial Day (May 29). It also happens to be National Egg Month, so why not celebrate with some new egg based recipes from the American Egg Board that are sure to wow Mom, your family and friends. To celebrate everything incredible about the egg, we have put together two great webpages of information:    

www.INpoultry.com/egg-recipes-nutrition  -  A collection of our favorite egg based     recipes, nutritional information, and some great articles when eggs made news.

www.INpoultry.com/nationaleggmonth  -  A complete resource for all things “EGGS” for the month of May. We will feature new recipes each week in May, along with fun eggucational videos, and great activities for kids to learn all about eggs. Keep checking this website for additional dynamic material throughout the month of May.

Continuing in our monthly review of requirements for showing poultry in Indiana, whether at the County Fair, Exhibition or show, we reviewed what the testing requirements for NPIP Exhibition Membership in Indiana:

To be certified as an Exhibition Member, the bloodtester must test 10% of the flock, or a minimum of 30 birds to a maximum of 300 birds. If the flock has less than 30 birds, then all appropriate poultry above 16 weeks of age should be tested. The birds tested should be a representative of the flock at large. If the flock consists of 80% females and 20% males, then that ratio should be followed when testing the 10% sample for Exhibition membership.  The bloodtester must use the VS Form 9-2 to record the test results.

We encourage Bloodtesters that are testing a flock for exhibition membership to call our office before they do the testing so that our staff can review the requirements with the bloodtester. (PH: 765-494-8517) For more information on NPIP Exhibition Membership see our website at www.inpoultry.com/npip/.

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APRIL 2017 - EASTER AND EGGS

CLICK HERE to download the April 2017 Newsletter.

Easter and Eggs go hand in hand.  Who doesn't love participating in an Easter Egg Hunt.  This month we have provided you with some great Egg Trivia and activities to do with the whole family.  One of our favorite activities is turning the eggshell into a seed starter.  Start building your garden by using these biodegradable eggshell planters as seed starters.

This month we also started a continuing column discussing the requirements for showing poultry in Indiana.  As counties began scheduling dates for testing poultry that will be shown at their local County Fair, we would like to remind you that ALL POULTRY ATTENDING A SHOW, EXHIBITION, COUNTY FAIR or the INDIANA STATE FAIR must be tested for Pullorum Typhoid (PT) within 90 days prior to the event or come from an NPIP Certified PT Clean Flock (within one year).

TURKEY BACON, EGG & CHEESE STRATA

A perfect dish for Easter Brunch and a great way to get ready for June (a.k.a. Turkey Lover's Month).

INGREDIENTS: 12 Thick Slices White Bread (cut into 1 inch cubes); 3/4 Cup Crumbled Cooked Turkey Bacon; 2 Cups Shredded Cheddar Cheese; 12 Eggs; 1 1/4 Cups 2% Milk; 1 1/4 Cups Half and Half; 1 Teaspoon Dijon Mustard

DIRECTIONS: 1.) Toss cubed bread with turkey bacon and cheese, and pour into a 9x13 inch baking dish. Whisk together eggs, milk, half-and-half, and mustard until smooth, then pour evenly over cubed bread.  Cover dish with plastic wrap and refrigerate overnight.  2) Preheat oven to 350 degrees F.  3) Remove plastic wrap from the baking dish, and bake strata in preheated oven until the top is golden brown, and the eggs are set, about 1 hour. Let stand for 10 minutes before serving.

TIP: Try adding additional veggies to this dish, for example add 1/2 Onion (red or yellow) and 1 Bell Pepper (chopped).  Spice up the dish by adding sliced jalapeno peppers or a Tablespoon or two of your favorite hot sauce to the egg mixture. 

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MARCH 2017 - SPRING HAS SPRUNG?

CLICK HERE to download the March 2017 Newsletter.

What happened to Winter?  We had a few days of snowball fights and snowmen, but we also had our fair share of 60 degree days.  Not as much fun sipping cocoa and enjoying those warm winter snacks when the sun is out and the dogs are running through the large mud puddles in the backyard.  Not that we have too much time to ponder the loss of Winter, with everything going on around here. Between getting ready for the 2017 Blood Testing School, baby chicks being spotted for sale in the local farm goods stores, 4-H poultry projects starting, County Ag Days and our ever watchful team keeping tabs on Avian Influenza throughout the world, we barely have time to sit down to a good meal.  O.k., so the meal thing may not be so true, we were able to dig up a number of great recipes that take less than 30 minutes from start to finish.  Enjoy the early Spring!

Every year, it’s easy for us to mark the start of Spring by the return of baby chicks to our local farm supply store.  This year we were as happy as always to see that the store had placed out our poultry health materials and had numerous signs up about proper Biosecurity.  One of our favorite signs reminds everyone to wash their hands after they are done touching their baby chicks.  In fact we liked this sign so much, we printed it in English and Spanish.  Such a simple yet important step to incorporate into your daily Biosecurity steps.

English Muffin Breakfast Sandwiches

We love a good Breakfast Sandwich, surprising simple to prep and easy to eat on the run.  The protein in the egg keeps us going all day long.

SPICY SUNRISE SANDWICH

INGREDIENTS: 1 English Muffin (toasted); 1 TBSP Butter; 1 EGG; 1 Avocado (sliced); Sriracha

DIRECTIONS: In a small skillet over medium heat, melt butter and cook egg to your liking. Place cooked egg on toasted English muffin base.  Layer 2 –4 slices of the avocado and drizzle with as much Sriracha as you can handle.

GREEN EGGS AND HAM SANDWICH

INGREDIENTS: 1 English Muffin (toasted); 1/2 TBSP Extra Virgin Olive Oil; 1/4 Cup Spinach (chopped); 1 EGG; 2 Ounces Ham (thin-sliced); 1 Slice Swiss Cheese

DIRECTIONS: 1.) Heat oil in a small skillet over medium heat. Scramble spinach and eggs together until eggs are cooked through.  2.) Place ham on toasted English muffin base.  Layer scrambled egg and spinach on ham.  Place the swiss cheese on top of the scrambled eggs.  Enjoy.

TURKEY PICCATA

About 25 minutes is all it takes to make this classic Italian dish with turkey.  Go ahead treat yourself tonight.

INGREDIENTS: 1 Turkey Tenderloin (13 to 15 ounces); 2 TBSP Flour; 1/4 TSP Salt; 1/4 TSP Ground Black Pepper; 2 TSP Olive Oil; 1 Cup Reduced-sodum Chicken Broth; 2 TSP Lemon Peel (finely shredded); 2 TBSP Lemon Juice; 2 Cloves Garlic (minced); 1/2 TSP Dry Mustard; 1/4 Cup Green Onions (sliced)

DIRECTIONS: 1.)  Split the turkey tenderloin in half horizontally; cut each half in half crosswise to make 4 portions. Place one of the turkey portion between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound turkey to about 3/8-inch thickness. Remove plastic wrap. Repeat with remaining turkey portions.  2.) In a shallow dish, combine flour, 1/8 teaspoon of the salt, and the pepper. Coat each turkey portion with flour mixture, turning to coat evenly. Shake off excess flour mixture.  3.) In a large nonstick skillet, heat olive oil over medium-high heat. Add turkey portions; cook about 6 minutes or until browned, turning once to brown evenly. Add broth, 2 teaspoons lemon peel, lemon juice, garlic, dry mustard, and remaining 1/8 teaspoon salt to skillet. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until turkey is no longer pink and cooking liquid is slightly reduced. Add the 1/4 cup green onions. Cook for 2 minutes more. To serve, transfer turkey to serving plates. If desired, top with lemon peel strips, additional green onions, and lemon slices. Serve with some of the cooking liquid. Makes 4 servings.

TIP:  Kick up the flavor by adding a TBSP of Capers to this dish when you add the green onions at the end.  Their slighty briney flavor will enhance the tangy lemon flavor of the dish.  Thisdish goes great with a light dinner salad or a small serving of whole wheat pasta.                     

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FEBRUARY 2017 - NPIP BLOOD TESTING SCHOOL & CHINESE NEW YEAR

CLICK HERE to download the February 2017 Newsletter.

This month we officially announced the dates for the 2017 NPIP Blood Testing School and opened registration for the class online through our website. The Blood Testing School will be held on the following dates in 2017:

  • Thursday, March 30th, 4:00 p.m.-7:30 p.m. at Purdue Research Farm (Dubois, IN)
  • Saturday, April 8th, 8:30 a.m.-Noon at Purdue University Lilly Hall (West Lafayette, IN)

You can register for the class online by CLICKING HERE.

You can download the Class Registration Form HERE.

Classroom participants will learn how to recognize Pullorum Typhoid through the plate test screening process. In addition, the course will provide an introduction to biosecurity, ways to prevent poultry disease, and provide better care for your birds.  Instructors for the course have included Purdue Avian Pathology professors, staff and residents; Board of Animal Health Veterinarians; the Indiana NPIP State Contact, and ISPA staff.  All participants will receive a binder of materials, NPIP Blood Tester Card, and a pad of VS Form 9-2 (Flock Selecting and Testing Reports).  Completion of a blood testing school is required every three (3) years to maintain NPIP Certification.  Registration, attendance, and successful completion of the test during school will ensure your certification for the next three years.  Registration for Blood Testing School costs $50.00.  An OPTIONAL Blood Testing Kit (includes one bleeder with loop and testing plate) can be purchased for $23.00.  Payment for the class can be made by check or credit card.  Checks can be mailed to our office, to pay by credit card, please call our office.

Chinese New Year Turkey Lettuce Wraps

Bring a little prosperity to your New Year’s Celebration with theses Lettuce Cups, the Chinese word for lettuce sounds like “rising fortune.”

INGREDIENTS: 1 LB Ground Turkey; 1 Head of Butter Lettuce; 2 Medium sized Zucchinis; 2 TBSP Sesame Oil; 1 TBSP Olive Oil; 1 TSP Garlic Powder; 1 TSP Chili Powder; 1 TBSP Hoisin Sauce; Salt, Pepper and Soy Sauce to taste.

DIRECTIONS: 1.) Rinse lettuce and pull off several whole leaves, preparing the lettuce cups.  2.) Heat large skillet over medium heat, add oil and sesame oil.  3.) Once heated, brown ground turkey, without cooking all the way through (about 4 minutes).  4.) Once turkey is slightly browned, add vegetables.  5.) Add garlic powder, chili powder and hoisin sauce, and stir occasionally until turkey and vegetables are cooked through.  6.) Add salt, pepper and soy sauce to taste.  7.) Spoon into lettuce cups.  Enjoy!

TIP: Try adding a chopped Bell Pepper with the Zucchini to add an extra crunch to the filling.  To kick up the Asian flavor omit the Olive Oil and increase the Sesame Oil to 3 TBSP’s.

Egg Drop Soup

The name “Egg Drop” comes from how the soup is made, dropping raw egg into hot soup.  The Chinese translation of this dish is “Egg Flower” because the egg creates large and small swirls in the soup that appear in a flower-like pattern.

INGREDIENTS: 4 Cups Chicken Stock; 1/2 TSP Sesame Oil; 1/2 TSP Salt; Pinch of Sugar; Pinch of White Pepper; Large Pinch of Turmeric Powder; 1/4 Cup Cornstarch (mixed with 1/2 Cup Water); 3 Eggs (slightly beaten); 1 Scallion (chopped); 1 TBSP Cilantro (chopped)

DIRECTIONS: 1.) Bring the chicken stock to a simmer in a medium-sized soup pot. Stir in the sesame oil, salt, sugar, and white pepper. Add the Turmeric Powder. Taste the soup, and adjust the seasoning if needed.  2.) Next add the cornstarch slurry; make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you'll get unpleasant clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup.  3.) Use a ladle to stir the soup in a circular motion, gently pour the slightly beaten egg into the soup. Eggs that are slightly beaten result in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large “egg flowers” or small egg flowers (i.e. swirly bits of egg). This is more a matter of personal preference than correctness, so add the egg however it suits your preference.  4.) Once you have added all of the egg, ladle the soup in a bowl, top with scallion and cilantro, drizzle some sesame oil over the top, and serve!

TIP:  Instead of the turmeric powder, you can add 5 drops yellow food coloring to the soup. The yellow food coloring gives the soup that rich restaurant-style yellow color.                     

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JANUARY 2017

In January we sent out the 2017 Poultry Information Booklet to each Purdue Extension Office.  The booklets are full of useful poultry information for your 4-H members who will be raising poultry this spring and summer.  In the booklet we included information on biosecurity, poultry breeds & proper handling techniques, and info on the required paperwork for showing at the county fair and exhibitions.  For PDF copies of the documents that were included in the booklet, click on each of the links below.  

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DECEMBER 2016 - SEASON'S GREETINGS!

CLICK HERE to download the December 2016 Newsletter.

This month we sent each Extension Office two printed copies of the 2017 Purdue Extension Indiana County Fair Poultry PacketPlease give one of the copies to your County Poultry Superintendent.  The packet contains a number of documents key to running a successful poultry show at your county fair, included newly revised versions of the Poultry Superintendent Report and Address Form.  It also includes several fact sheets on common poultry diseases with a quick guide on Avian Influenza.

Mark your calendars, the ISPA Blood Testing School will be held on the following dates in 2017:

  • Thursday, March 30th, 4:00 p.m.-7:30 p.m. at Purdue Research Farm (Dubois, IN)
  • Saturday, April 8th, 8:30 a.m.-Noon at Purdue University Lilly Hall (West Lafayette, IN)

Check our website (www.inpoultry.com) for class registration information, full details should be posted in early January.

You can download a PDF copy of the 2017 Purdue Extension Indiana County Fair Poultry Packet by CLICKING HERE.  Please note that the digital copy does not include the list of Certified Blood Testers.  For a copy of that list, please call our office at (765) 494-8517.

Baked Turkey, Ham and Cheese Puff Pastry Tart

The rich flavors and layered textures of this simple tart are sure to impress.  Serve as an appetizer or main course.

INGREDIENTS: 2 Tbsp Whole Grain Mustard, 1 Tbsp Dijon Mustard,1 Tbsp Apricot Jam (or Fig Jam), 1 Package Frozen Puff Pastry (defrosted in fridge), 4 Oz Sliced Deli Black Forest Ham, 4 Oz Sliced Deli Smoked Turkey Breast, 6 Oz Cheddar Cheese (shredded), 1 Egg, 1 Tsp Water

DIRECTIONS: 1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.  2. In a small bowl, mix together the whole grain mustard, Dijon mustard and the jam.  3. Unfold/unroll one sheet of the puff pastry on a lightly floured surface.  4. Gently roll with a rolling pin if needed and place the puff pastry on the prepared baking sheet.  Brush the mustard/jam mixture over the puff pastry, leaving about an inch border around the edge of the puff pastry. 5. Place the turkey and ham slices evenly over the mustard and then sprinkle the grated cheese over the ham and turkey.  6. Unfold and roll out the second sheet of puff pastry and gently place it on top of the filling and fold the outer edges over and together with your fingers (creating a thick crust).  7. Use a fork to create lines around the edge.  8. In a small bow, beat egg and water together to create an egg wash. Lightly brush the egg wash over the top and edges of the pie.  9. Cut a few small slits into the top/center of the puff pastry tart and bake until cooked through and golden brown, and about 30 minutes.  10. Let cool for a few minutes before slicing and serving.

TIP: Try swapping the deli sliced turkey with precooked Turkey Bacon, for a bit of a crunch in the tart.  For a spicier version, swap the two mustards with 2 Tbsp Jalapeno Jam.

Apple Custard Pie

Simple, yet elegant, this layered apple custard pie offers a twist on the traditional.

INGREDIENTS: 1 Basic Nutty Egg & Lemon Juice Piecrust (9-inch; unbaked), APPLE LAYER: 1 Tbsp Sugar, 1/2 Tsp Ground Cinnamon, 1/4 Tsp Ground Nutmeg, 1 Cup Apples (peeled and thinly sliced), CUSTARD LAYER: 4 EGGS (beaten), 1/4 Cup Sugar, 1 Tsp Vanilla, 1/4 Tsp Salt, 2 Cups Milk (heated until very warm)

DIRECTIONS: 1. Heat oven to 400°F.  2. APPLE LAYER: Mix sugar, cinnamon and nutmeg. Sprinkle over apples in small bowl; Toss. Arrange apples evenly in bottom of piecrust.  3. CUSTARD LAYER: Beat eggs, sugar, vanilla and salt in medium bowl until blended. Beat in milk. Slowly pour over apples.  4. Place pie on rack in center of oven. Bake until knife inserted midway between center and edge of pie comes out clean, about 30 minutes.  5. Cool completely on wire rack. Refrigerate (loosely covered) until firm, several hours or overnight.

TIP:  For easier slicing, use a thin-bladed knife. Wipe knife with a clean damp towel, or rinse knife under warm water, after each cut.  Substitute Pears for apples for an even more elegant and decadent version, sure to impress friends and family.

Basic Nutty Egg & Lemon Juice Piecrust

INGREDIENTS: 1-1/2 Cups All-Purpose Flour, 1/4 Ground Pecans (or Almonds, Walnuts or Hazelnuts), 1/2 Tsp Salt, 1/2 Cup Vegetable Shortening (cold), 1 EGG YOLK, 3 to 4 Tbsp Ice Water (divided), 2 Tsp Fresh Lemon Juice

DIRECTIONS: 1. Mix flour, ground nuts and salt in large bowl. Cut in shortening with pastry blender until pieces are the size of small peas. Mix egg yolk, 3 Tbsp ice water and the lemon juice in small bowl. Add to flour mixture, 1 Tbsp at a time, stirring lightly and tossing with fork until moistened and dough just holds together. Add remaining ice water, if needed. Gather dough and shape into 1-inch thick disk. Refrigerate, wrapped in plastic wrap, 1 hour or overnight.  2. Roll out dough on lightly floured surface, rolling from center to edge to form a 12-inch circle. Fold into quarters; ease and unfold into 9-inch pie plate. Press pastry gently against bottom and sides of pie plate, easing out any air. Trim edge leaving 1/2-inch overhang. Fold overhang under; flute edge.

TIP:  How to bake Piecrust without filling: Line piecrust with parchment paper, fill with pie weights. Bake in 425°F oven until pastry is set (8 to 10 minutes. Remove parchment paper and weights. Bake until edge is golden brown (5 to 7 minutes) longer. Cool completely on wire rack.                                                              

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Materials provided by the ISPA are always FREE OF CHARGE for your Extension Office!  Need a variety of flyers for an upcoming event, call us at (765) 494-8517 or click here to request materials from our office.