The crust is what makes a great pie and I have been going at this for decades still not perfectly happy with the crust. I reached for an old well used friend of a cook book, The Dallas Junior League Cookbook and looked up meat pies. There was the answer all these years: page 246, Pastry Dough for Louisiana Meat Pies submitted by Mrs. Larry M. Nobles.
Here is what you need: Preheat Oven to 400
3.5-4 cups AP flour 2 tsp baking powder
1 tsp. salt 1/2 c. melted shortening
2 eggs, room temperature 1/2-2/3 cup milk at room temp.
Here is what you need to do:
Blend dry ingredients in a large bowl. Add melted shortening. Pour enough milk into eggs to make a measure of 1 full cup. Add this to the bowl. Mix well. Pull off 3/4 of the dough to make bottom and sides. Roll dough on floured surface the size of the pan. (I used a large lasagna rectangle pan.) Place dough in pan with the top edge of dough pressed to edge of pan to hold in place. Roll the top from the remaining 1/4 dough ball. Gently add the filling to the pan, top with upper crust. Fold the sides over onto top. Create a couple of steam vents. Brush with an egg wash.
Place in 400 degree oven for 25-35 minutes. When the crust is golden, remove. Allow to cool 5-ten minutes. Serve.
|I float my top crust about an inch away from edge.|