Martha's Perfect Pork Pies

Submitted by Foreverspots

"This recipe is a family favorite that was handed down to me from my mother who grew up in Fort Kent, Maine on the Canadian border.This is the traditional tourtie're pie."

 

• Ready In: 1hr
• Ingredients: 14
• Yields: 2 PIES
• Serves: 8

ingredients

• Pie Filling (for 2 9-inch pies)

• 1⁄4 cup water
• 2 lbs ground lean pork
• 1 cup chopped onion (1/2 for pork & 1/2 for potatoes)
• 1⁄2 teaspoon pepper
• 1 teaspoon salt
• 2 teaspoons ground allspice
• 1 teaspoon ground nutmeg
• 1⁄2 teaspoon ground cloves
• 5 -6 medium potatoes (boiled & mashed with 1/2 chopped onion)

• pie crust (double crust for 1 9-inch pie)

• 2 cups flour
• 1 teaspoon salt
• 3⁄4 cup Crisco (vegetable shortening)
• 1⁄2 cup ice cold water
• 1 egg, beaten with 1 tablespoon milk for top of crust before cooking

directions

1. For Pork Filling: In a dutch oven or soup pot, Boil together 1/4 cup water, 2 lbs. pork,{ break it up } 1/2 cup chopped onion,1/2 teaspoons pepper,1 teaspoons salt,2 teaspoons allspice, 1 teaspoons nutmeg, 1/2 teaspoons ground cloves.
2. Boil together till pork is cooked { no longer pink} & water is absorbed.
3. ADD COOLED MASHED POTATOES. MIX TOGETHER.
4. While pork is cooking, MAKE CRUST: Mix flour & salt together.
5. Blend in Crisco with a pastry blender or a fork. {I use a fork}.
6. Blend till crumbly {pea size}.
7. Mix in ICE COLD water till dough forms.
8. Cut in half evenly.
9. ROLL out each piece on a WELL FLOURED surface.
10. Place one crust in a 9" pie pan.
11. Fill with 1/2 of pork mixture.
12. Place other crust on top of filled pie.
13. Pinch edges all the way around to seal crust.
14. Brush egg wash on top of crust.
15. BAKE 400* about 30 minutes or till golden brown.