Today’s recipe comes from my late g-ma Ethel. She also called it meat ‘n’ potato pie. Why? Because that’s pretty much what’s in it. You can add carrots or whatever, but I like it this way.
Pot Pie Crust
4 cups flour
1 cup shortening
2 teaspoons salt
Enough water to mix*
Combine ingredients in a bowl until dough is formed. Knead the dough in bowl or on counter (preferably flour-covered). Split dough in half, place one back in the bowl and roll out the other until it is large enough to fit in a 2-quart casserole dish. Line the dish with the dough and roll out the other one for the top.
Note: if you don’t have a lot of room in your kitchen (like me these days), you can buy one of those Pillsbury ready-made crusts. It’s not really the same, but it works.
Cut potatoes and cooked roast into small pieces (like for a stew), place in pot and fill with water, then bring to a boil. Season with salt and pepper to taste. Add flour to make gravy. Amount is to thickness desired.
Once potatoes are soft, pour into dough-lined casserole dish until full, and top with the other rolled out dough. Be certain to cut slits (at least 3 or 4) into the top so it can breathe (I know that sounds weird).
Bake at 400˚ for 50 to 60 minutes, depending on your oven.
~ cut in half for a smaller pot pie ~
* About ¼ cup water
Vive bene, spesso l’amore, di risata molto!
(live well, love much, and laugh often!)