Martha's Perfect Pork Pies
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.
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INGREDIENTS
NutritionPie Filling (for 2 9-inch pies)
- 1⁄4cup water
- 2lbs ground lean pork
- 1
- 1⁄2teaspoon pepper
- 1teaspoon salt
- 2teaspoons ground allspice
- 1teaspoon ground nutmeg
- 1⁄2teaspoon ground cloves
- 5 -6
pie crust (double crust for 1 9-inch pie)
- 2cups flour
- 1teaspoon salt
- 3⁄4cup Crisco (vegetable shortening)
- 1⁄2cup ice cold water
- 1
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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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