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Beef Pot Pie        

 

           CRUST

    2/3 c  shortening plus 2 TBSP

      1 c  flour

      1 c  whole wheat flour

      1 t  salt

      4 T  cold water,up to 5 TBSP

           FILLING

      1 pt beef chunks and juice,home

           -canned

           preffered

      2 pt water

      5 md potatoes,cut into small

           chunks

      1 T  salt,or to taste

      1 lb mixed vegetables,Frozen

    1/4 T  pepper

      1 md onion,chopped

Crust: Cut shortening into flour & salt mixture until it resembles

fine crumbs.  Sprinkle with water, 1 TBSP at a time, tossing with fork

until all flour is moistened & pastry cleans from side of bowl.  Gather

pastry into ball, split in half.  Roll one half out for bottom crust &

line pie plate.  Fill with meat filling.  Roll out remaining dough for

top crust & place over filling.  Flute edges to seal, pick top with

fork to allow steam to escape.  Bake 350 degrees for approximately 1

hour 30 minutes or until crust is golden brown.

 

FILLING Place all ingredients in stew pot and cook on fast boil until

potatoes are tender.  Add mixture of 3 TBSP cornstarch in 1 cup warm

water to stew, stirring constantly while adding.  Cook additional 10

minutes, or until tick.  Additional cornstarch may be needed.  Pour

into prepared pastry lined pie plate, top with 2nd crust.  Follow

baking directions.  Yields 2 large pot pies.

 

1st place Illinois State Fair











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