-
1
PIE CRUST: Makes one set top/bottom.
-
2
Mix together white wheat flour, salt, and sugar.
-
3
Cut shortening or butter into flour. I like to leave pretty good size chunks of shortening or butter to make the pie crust more flaky.
-
4
Add ICE COLD water a Tbsp at a time until flour/shortening pieces stick together and are ballable. ** I always add a different amount of water when doing pie crust. At most you may use a 1/4 C of water and at least you may use 1/8u00b0C I think it depends on the moisture in the flour/sugar/salt/air as to how much you would add.**.
-
5
Split ball into half and roll out bottom and top of pie crust to a 1/2 centimeter thickness.
-
6
FILLING: Fills 2 pie crusts
-
7
Flour pork chops and cook in frying pan on med-low heat with butter. Take out, cube, and set aside.
-
8
Cube sweet potatoes, onion, red pepper, Fresno pepper and spices into frying pan with chicken broth. Bring to boil and simmer for 15-20 minute
-
9
Put an equal ratio of flour and butter together in a small cup (usually one tbsp to one tbsp is enough) mix into broth and veggies. This will thicken the broth to make it more like a gravy. You can use several different techniques to thicken broth.
-
10
Add cubed pork and sour cream to frying pan.
-
11
Simmer for a few min, then pour into pie crust. Cover with 2nd layer of crust. Bake for 50 min at 375.
