Cleary Pheasant Pie

1. 1

   In a large pot, place pheasants, water, onion, celery and garlic; bring to a boil. Reduce heat; cover and simmer for 60 minutes or until tender. Remove meat and seperate from carcass, into bite size pieces or pulled pieces. Keep broth but not vegetables. Measure 3 cups broth and place in a saucepan. Add lemon juice, salt, pepper, Worchestershire sauce and other spices. Remove 1/2 cup and stir in flour to add back in a bit. Bring broth in saucepan to a boil. Add flour mixture; boil 1 minute or until thickened and bubbly. Add the onions, peas, carrots, and pheasant; mix well. Spoon into a 2 1/2 quart baking dish.

2. 2

   Just as a note, the key thing here is to get consistency right - aim for what you want when pie is done or slightly drier If you are not serving immediately make it more watery (dries out a lot when it cools)

3. 3

   For pastry, combine flour and salt in processor and blend. Add butter and shortening and process, using on/off turns, until mixture resembles coarse meal. Add 4 water by tablespoonfuls to form moist clumps. Gather dough into ball; wrap in plastic and chill until cold, at least 1 hour or up to 1 day. Roll it out after letting it warm for 15 minutes. 1/4 inch is good if you can get it this thin. Put over dish. Crimp edges to casserole dish or pie dish or whatever you used. Cut out leaf shaped steam vents and affix with water nearby as decorative elements. Brush stirred eggwhite to glaze pie before cooking.

4. 4

   Cook at about 375 for 40 minutes. You ideally would have a bubbling inside to the pie and a browned crust. At times it can be longer - once as long as 65 minutes. So just monitor along the way!

No additional tips available.