Martha's Perfect Pork Pies

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READY IN: 1hr
SERVES: 8
YIELD: 2 PIES
UNITS: US

INGREDIENTS

Nutrition
  • Pie Filling (for 2 9-inch pies)
  • 14
    cup water
  • 2
    lbs ground lean pork
  • 1
    cup chopped onion (1/2 for pork & 1/2 for potatoes)
  • 12
    teaspoon pepper
  • 1
    teaspoon salt
  • 2
    teaspoons ground allspice
  • 1
    teaspoon ground nutmeg
  • 12
    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
  • 34
    cup Crisco (vegetable shortening)
  • 12
    cup ice cold water
  • 1
    egg, beaten with 1 tablespoon milk for top of crust before cooking
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DIRECTIONS

  • 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.
  • Boil together till pork is cooked { no longer pink} & water is absorbed.
  • ADD COOLED MASHED POTATOES. MIX TOGETHER.
  • While pork is cooking, MAKE CRUST: Mix flour & salt together.
  • Blend in Crisco with a pastry blender or a fork. {I use a fork}.
  • Blend till crumbly {pea size}.
  • Mix in ICE COLD water till dough forms.
  • Cut in half evenly.
  • ROLL out each piece on a WELL FLOURED surface.
  • Place one crust in a 9" pie pan.
  • Fill with 1/2 of pork mixture.
  • Place other crust on top of filled pie.
  • Pinch edges all the way around to seal crust.
  • Brush egg wash on top of crust.
  • BAKE 400* about 30 minutes or till golden brown.
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