Source:

tranch

Serves/Makes:6

Ingredients

• Basic Crust:
• 3 cups (700 ml) all purpose flour
• 1 tsp (5 ml) salt
• 1/2 cup (125 ml) margarine
• 1/2 cup (125 ml) Crisco
• 1 egg
• 1 Tbsp (15 ml). distilled white vinegar
• 3 Tbsp (45 ml). ice water
• Pork Pie Filling:
• 1-1/2 lbs (.7 kg). coarsley ground pork
• 1 onion, peeled and chopped
• 2 eggs, beaten
• 1/4 tsp (1 ml). cayenne pepper
• 1/4 tsp (1 ml). ground sage
• 2 Tbsp (30 ml). Worcestershire sauce
• salt and pepper, to taste

Preparation

• Preheat oven to 375 degrees (200 C.).
• Mix all the ingredients for the filling together and place in an 8 inch deep dish pie pan.
• Bake, covered for 30 minutes.
• Remove from oven and pour off excess fat.
• Cover with the crust, return to oven and bake for 45 minutes, or until crust is golden and flaky.
• Pie Crust:
• In a medium bowl combine flour and salt.
• Cut in shortenings until mixture is like coarse cornmeal.
• Mix the eggs and vinegar together and, using a wooden spoon, stir into flour.
• Add enough of the ice water so the dough just barely comes together.
• Turn out onto a lightly floured surface and knead so dough holds together and can be rolled out.
• This recipe will make enough dough for one 9 inch pie, top and bottom crust.

Comments

I don't remember where it came from but this makes a really good refrigerator raider snack, lunch meal or dinner.