2 (9-inch) frozen pie shells, thawed
1 (24 oz.) can beef stew

Preheat oven to 400 degrees. Bake 1 pie shell for 5 minutes; cool. Spoon beef stew into baked pie shell. Place unbaked pie shell on top of baked pie shell and seal edges together. Prick top of crust with a fork in several places for steam to escape. Bake 25 to 30 minutes until crust is golden brown.