Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 6 cups | All-purpose flour |
| 1½ teaspoon | Baking powder |
| 1½ teaspoon | Salt |
| 1½ teaspoon | Sugar |
| 1 pounds | Boneless beef sirloin * |
| 1 pounds | Boneless pork butt ** |
| ⅓ cup | Ground suet |
| 2 \N | Medium carrots;finely minced |
| 2 \N | Potatoes; cut 1/4 inch cubes |
| ½ cup | Hot water |
| ½ cup | Margarine; melted |
| 2¾ cup | Solid vegetable shortening |
| 2 \N | Egg |
| 1½ teaspoon | Cider vinegar |
| ¾ cup | Cold water |
| 1 \N | Medium onion; finely chopped |
| 1 teaspoon | Salt |
| 1 teaspoon | Dried thyme |
| ¼ teaspoon | Black pepper; fresh ground |
| ¼ teaspoon | Hot red pepper sauce |
| \N \N | Chili sauce; optional |
NEVER-FAIL PIE CRUST
FILLING
ADD LATER
* The Beef should be cut into ½ 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.