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1
Crust: mix 4 cups flour, baking soda, baking powder, and salt together in a medium to large mixing bowl.
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2
Cut in the 1/2 cup of shortening with pastry cutter, two knives or a fork- until the mixture resembles coarse meal.
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3
Add water to the mixture a little at a time, you can use a fork or you hands to mix the flour and water- until all is mixed and is slightly sticky.
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4
Roll the dough out on a floured surface and knead until smooth.
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5
Cut the dough in half and chill the 2 balls of dough until needed.
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6
Filling:.
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7
While boiling (40 mins) or steaming (30-40 mins) the potatoes, drain and de-bone the salmon.
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8
I personally don't like any bones, no matter how soft they are in my pie!
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9
Once potatoes are done and you can insert a fork into them without resistance, drain water (if boiled) and with a hand mixer start to cream the potatoes.
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10
Add the butter to the potatoes--as much or as little as you want--and cream together until the butter is melted and evenly distributed.
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11
Add the milk a 1/2 cup at a time until the potatoes are smooth and creamy, but not too thin nor too thick.
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12
Add the salmon chives, basil, salt and pepper and mix with the mixer or by hand.
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13
Add enough salt that you can taste it through the potatoes sufficiently.
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14
Roll out the first ball of dough large enough for the bottom and sides of a 13x9x2-inch pan.
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15
Line the pan with dough and add mashed potato mixture evenly into the pan.
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16
Roll out second ball of dough and place it on top of the filling; cut off excess dough and seal the edges of the pie.
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17
Make incisions in the dough like this:/// or like this:+.
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18
Bake for 40 minutes at 400F or until browned on top and on bottom on the middle rack in the oven.
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19
Serve right away--we like it with butter melted on top and salt and pepper.
