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1
In a large bowl, combine flour and salt.
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2
Cut in shortening until mixture resembles coarse meal.
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3
Gradually add water.
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4
Blend with fork until mixture forms a ball and leaves the sides of the bowl.
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5
Roll out half of the pastry on a lightly floured board to fit a deep dish 9 inch pie plate.
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6
Cover and refrigerate.
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7
Wrap remaining pastry in plastic wrap.
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8
Refrigerate.
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9
Saute the ham, onion, garlic, salt, and pepper in 2 tablespoons butter or margarine until tender.
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10
Cool to room temperature.
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11
Saute potatoes in remaining 2 tablespoons butter or margarine until crisp and tender.
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12
Season to taste with salt and pepper.
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13
Layer half of the cheese, ham mixture, and potatoes into the prepared crust.
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14
Repeat.
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15
Blend eggs and cream, and pour two-thirds over potatoes.
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16
Roll out remaining pastry on a lightly floured board to cover pie.
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17
Brush rim of crust with the egg and cream mixture.
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18
Top with second half of pastry.
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19
Trim and pinch edges to seal.
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20
Flute.
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21
Brush the top with remaining egg mixture, and trim with the pastry trimmings.
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22
Bake at 350 degrees F ( 175 degrees C) for 45 minutes, or until pie is golden.
