Ingredients: |
Ingredients: For 2 (9 inch) pie crusts(4 crusts):
5 1/2 cups sifted regular flour,
2tsp. salt,
2 cups Crisco shortening,
2/3 cups cold water
For meat filling:
2 lbs lean ground pork,
2 lbs. ground veal or ground beef,
3 cups water,
1 tsp. salt and a dash of pepper,
1 onion, chopped fine
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Directions: |
Directions:Cook meat slowly over low heat for 2 1/2 hours.
To prepare crust, with a fork, mix shortening until it becomes cream-like. Then, mix salt and flour into shortening until it resembles oatmeal. Slowly add water while mixing until it all cakes up into a ball which will be divided into 4 sections. After the ball is seperated into 4 sections, work each section into firm individual balls with your hands. Press the balls of dough until thay are flat, smooth-edged circles. Then, on a lightly floured surface, proceed to roll dough into a circle 1/2 inch larger than the pie plate. Also, dampen the edges of the crust with a little water. After the crust has been properly placed in the pie plate, pour meat evenly on the crust. Then place the second crust on top of it all. With a fork, gently make holes in the center of the top crust to allow steam to escape during baking. Next, press all around the outer edges of both crusts so they can sitck together. Finally, brush some milk on top of the crust so that the pie will come out of your oven with a golden crust. Preheat oven to 425º. Bake 45 to 50 mins. |
This recipe for Grandma's Meat Pies is from