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1
In the bowl of a food processor, combine the flour, baking powder and salt.
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2
Pulse for a few seconds and then pour into a large mixing bowl.
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3
Add the shortening and knead it into the flour with your hands until it is crumbly.
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4
Add the milk all at once and mix in with a spatula until it begins to come together.
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5
Lightly flour your hands and the countertop and turn the dough out onto the countertop.
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6
Knead the dough ball, folding over 10 to 20 times.
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7
Divide dough in half and roll out to less than 1/8 inch thick.
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8
Cut into 4 inch by 5 inch rectangles.
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9
Place 1 to 2 tablespoons of filling onto center of one piece of dough and spread but not to the edges.
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10
Brush the edges with egg wash and top with second piece of dough.
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11
Seal edges by pressing together with tine of fork.
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12
Gently press down to flatten and evenly distribute the filling and dock the top of the pie.
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13
Repeat with second half of dough.
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14
Bake for 20 minutes.
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15
Remove from the oven, allow to cool completely and place into zip-loc bags until ready to toast.
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16
The pies will not brown until toasted.
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17
To freeze these, place one layer onto cookie sheet and freeze, then place into zip-lock bags.
