6 C All-purpose flour
1 1/2 Ts Baking powder
1 1/2 Ts Salt
1 1/2 Ts Sugar
2 3/4 C Solid vegetable shortening
2 Egg
1 1/2 Ts Cider vinegar
3/4 C Cold water
FILLING
1 Lb Boneless beef sirloin *
1 Lb Boneless pork butt **
1/3 C Ground suet
2 Medium carrots -- finely minced
2 Potatoes -- cut 1/4 inch cubes
1 Medium onion -- finely chopped
1 T Salt
1 T Dried thyme
1/4 T Black pepper -- fresh ground
1/4 T Hot red pepper sauce
ADD LATER
1/2 C Hot water
1/2 C Margarine -- melted
Chili sauce -- optional
* The Beef should be cut into 1/2 inch cubes.
** The pork should be coursely ground.
NEVER-FAIL PIE CRUST
In a large mixer bowl, combine
the flour, baking powder, salt and sugar. Add the shortening and beat
until the mixture is crumbly, about 2 minutes. In a small bowl, beat
the egg well and add the vinegar and water. Pour over the
flour-shortening mixture and beat until well combined, about one
minute. Form the dough into 6 balls, wrap in waxed paper and
refrigerate overnight.
FILLING
Preheat the oven to 350 F. In a large
bowl, combine the meats, vegetables and seasonings. With a knife,
divide the mixture into six wedges, like a pie.
