Tender Pastry (bottom of page)
1 medium-size russet potato (about 8 oz.), scrubbed
2 T. butter or margarine
1 medium-size onion, chopped
3 T. milk
1-1/2 T. minced fresh dill or 1/2 tsp. dry dill weed
1/4 tsp. freshly ground black pepper
1 lg. can (14.75 oz.) Bumble Bee Red or Pink Salmon, drained
Prepare Tender Pastry; refrigerate.
Cook unpeeled potato in boiling salted water to cover until tender when pierced (about 20 minutes). Drain and let cool: then peel and coarsely shred.
Melt butter in a wide frying pan over medium-high heat, add onion and cook, stirring often, until soft (about 7 minutes).
Remove onion s from heat; gently stir in potato, milk, dill, and pepper.
Break salmon into large chunks, discarding bones and skin. Add salmon to potato mixture. Set aside.
On a lightly floured board, roll out half the pastry to an 11-inch circle. Fit pastry into a 9-inch pie pan and fill with salmon mixture.
Roll out remaining pastry to a 10-inch circle; place atop filling, then trim edge lush with rim of pan. Pess edge with tines of a fork to seal; prick top in several places.
Bake pie on lowest rack of a 450º oven until top crust is golden brown (30 to 35 minutes). Let stand for about 10 minutes before cutting; serve hot.
TENDER PASTRY INSTRUCTIONS:
In a large bowl, stir together 2 cups all-purpose, flour, 1/4 tsp. salt, and 1 tsp. sugar.
With your fingers, rub in 1/2 cup solid vegetable shortening and 3 T. butter or margarine until mixture resembles coarse crumbs.
With a fork, stir in 1 large egg yolk (beaten), 1/2 tsp. distilled white vinegar, and 1-1/2 T. cold water; continue to stir until dough is evenly moistened and holds together.
Gather dough into a ball, then divide in half; wrap each half in plastic wrap. Refrigerate for at least 1 hour or up to 3 days.