Recipe From: Robin Irene Sanford Belhumeur
Ingredients
Crust
- 1 Cup Gold Medal All-Purpose Flour
- 1/2 Tsp Salt
- 1/3 Cup Plus 1 Tbsp Shortening
- 2 to 3 Tbsp Cold Water
Meat Pie
- 1 Lrg Potato
- 1 1/2 Lb Ground Lean Beef
- Poultry Seasoning
- Seasoned Salt
Directions
Crust
- Mix flour and salt in medium bowl.
- Cut in shortening, using pastry blender. (or pulling 2 table knives through ingredients in opposite Directions), until particles are size of small peas.
- Sprinkle with cold water, 1 Tbsp at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl.
- Gather pastry into a ball.
- Shape into flattened round on lightly floured surface.
- Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
- This allows the shortening to become slightly firm, which helps make the baked pastry flakier.
- If refrigerated longer, let pastry soften slightly before rolling.
- Roll pastry, using floured rolling pin, into 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
- Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute if desired.
- Prick bottom side of pastry thoroughly with fork.
- Bake 8 to 10 minutes at 475°F or until lightly brown; cool on wire rack.
Meat Pie
- Preheat oven to 350°F
- Cook large potato until very mushy then peel of skin and mash.
- Add ground beef to potato and blend with your hands.
- Pan Cook the meat stirring constantly.
- As the meat browns add the seasoned salt and poultry seasoning.
- Taste before putting it in the cooked pie crust.
- Add the meat then top with a second crust.
- Take strips of tin foil and wrap around the crust on the edges and poke holes in the top of the crust.
- Bake then remove the foil during the last few minutes. When light brown it is done.