{"id":81,"date":"2021-04-26T07:34:01","date_gmt":"2021-04-26T07:34:01","guid":{"rendered":"https:\/\/recipes.fredweston.net\/?p=81"},"modified":"2021-07-26T09:12:38","modified_gmt":"2021-07-26T09:12:38","slug":"meat-pie-with-crust","status":"publish","type":"post","link":"https:\/\/recipes.fredweston.net\/index.php\/2021\/04\/26\/meat-pie-with-crust\/","title":{"rendered":"Meat Pie with Crust"},"content":{"rendered":"<h6>Recipe From: Robin Irene Sanford Belhumeur<\/h6>\n<p><img loading=\"lazy\" class=\"alignnone size-full wp-image-82\" src=\"https:\/\/recipes.fredweston.net\/wp-content\/uploads\/2021\/04\/Meat-Pie.png\" alt=\"\" width=\"288\" height=\"242\" \/><\/p>\n<h2><span style=\"text-decoration: underline;\">Ingredients<\/span><\/h2>\n<p><strong>Crust<\/strong><\/p>\n<ul>\n<li>1 Cup Gold Medal All-Purpose Flour<\/li>\n<li>1\/2 Tsp Salt<\/li>\n<li>1\/3 Cup Plus 1 Tbsp Shortening<\/li>\n<li>2 to 3 Tbsp Cold Water<\/li>\n<\/ul>\n<p><strong>Meat Pie<\/strong><\/p>\n<ul>\n<li>1 Lrg Potato<\/li>\n<li>1\u00a01\/2 Lb Ground Lean Beef<\/li>\n<li>Poultry Seasoning<\/li>\n<li>Seasoned Salt<\/li>\n<\/ul>\n<h2><span style=\"text-decoration: underline;\">Directions<\/span><\/h2>\n<p><strong>Crust<\/strong><\/p>\n<ol>\n<li>Mix flour and salt in medium bowl.<\/li>\n<li>Cut in shortening, using pastry blender. (or pulling 2 table knives through ingredients in opposite Directions), until particles are size of small peas.<\/li>\n<li>Sprinkle with cold water, 1 Tbsp at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl.<\/li>\n<li>Gather pastry into a ball.<\/li>\n<li>Shape into flattened round on lightly floured surface.<\/li>\n<li>Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable.<\/li>\n<li>This allows the shortening to become slightly firm, which helps make the baked pastry flakier.<\/li>\n<li>If refrigerated longer, let pastry soften slightly before rolling.<\/li>\n<li>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.<\/li>\n<li>Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute if desired.<\/li>\n<li>Prick bottom side of pastry thoroughly with fork.<\/li>\n<li>Bake 8 to 10 minutes at 475\u00b0F or until lightly brown; cool on wire rack.<\/li>\n<\/ol>\n<p><strong>Meat Pie<\/strong><\/p>\n<ol>\n<li>Preheat oven to 350\u00b0F<\/li>\n<li>Cook large potato until very mushy then peel of skin and mash.<\/li>\n<li>Add ground beef to potato and blend with your hands.<\/li>\n<li>Pan Cook the meat stirring constantly.<\/li>\n<li>As the meat browns add the seasoned salt and poultry seasoning.<\/li>\n<li>Taste before putting it in the cooked pie crust.<\/li>\n<li>Add the meat then top with a second crust.<\/li>\n<li>Take strips of tin foil and wrap around the crust on the edges and poke holes in the top of the crust.<\/li>\n<li>Bake then remove the foil during the last few minutes. When light brown it is done.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>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\u00a01\/2 Lb Ground Lean Beef Poultry Seasoning Seasoned Salt Directions Crust Mix flour and salt in medium bowl. Cut in shortening, &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/recipes.fredweston.net\/index.php\/2021\/04\/26\/meat-pie-with-crust\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Meat Pie with Crust&#8221;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[6],"tags":[],"_links":{"self":[{"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/posts\/81"}],"collection":[{"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/comments?post=81"}],"version-history":[{"count":1,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/posts\/81\/revisions"}],"predecessor-version":[{"id":83,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/posts\/81\/revisions\/83"}],"wp:attachment":[{"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/media?parent=81"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/categories?post=81"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/tags?post=81"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}