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1
Rub together the shortening and the flour until you've got what looks like coarse ground oats.
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2
Add the cold water and gather the mixture into a ball.
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3
flatten the ball and cut it into four equal pieces.
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4
Coat each piece in flour.
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5
Make sure you have all of the ingredients at the ready.
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6
First melt the butter in a large saucepan over medium heat.
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7
When the butter has fully melted and starts bubbling, add the flour and all of the seasonings.
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8
Stir vigorously until the mixture has thickened and is fully mixed.
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9
Add the milk and the broth.
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10
Bring the mixture to a boil, stirring occasionally.
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11
When the mixture starts to boil, shut off the heat and add the rest of the ingredients, stirring until they've all been coated by the mixture.
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12
Spoon into prepared (unbaked) pie crusts.
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13
Cover with second pie crust and roll together the edges, tucking them into the top of the pie.
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14
brush the top of the pie with milk (or soy milk) and cut steam vents into top.
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15
Cover with foil.
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16
Place the pie tins on a casserole dish and bake 30-40 minutes at 450, Remove the foil for the last few minutes of baking, to allow the crust to fully brown.
