-
1
Preheat the oven to 400 degrees F.
-
2
Pie Crust: Mix flour and shortening.
-
3
Add salt and cold water.
-
4
Add all the cold water at once and mix delicately.
-
5
Form a ball and refrigerate for 2 hours.
-
6
Once dough is chilled, flour your worktop.
-
7
Divide dough in half.
-
8
Roll out 2 piecrusts.
-
9
One should be slightly larger than the other, this will be your bottom crust.
-
10
Meat Filling: Heat the oil in a large pot.
-
11
Add the pork and onion and cook over medium-low heat for 45 minutes, stirring often.
-
12
When pork is cooked remove fat from pan.
-
13
Add grated potato, salt, pepper, and allspice, to taste.
-
14
Stir well, and let mixture rest for 20 minutes.
-
15
Preheat the oven to 400 degrees F. Butter the bottom of 9-inch pie plate.
-
16
Place the bottom crust in the pie plate and poke several holes in the crust with a fork.
-
17
Make sure an ample amount of crust spills over the edges of the pie plate.
-
18
Fill the crust with the meat mixture.
-
19
Level with a spatula.
-
20
Wet edges of bottom crust and place top crust over meat mixture.
-
21
Press top crust onto meat mixture to eliminate any air holes.
-
22
Beat together the egg and the milk to make an egg wash.
-
23
Pinch the crust edges together and brush the top crust with the egg wash.
-
24
Bake for 10 minutes.
-
25
Reduce heat to 350 degrees F and continue baking for 15 minutes or until crust is golden brown.
-
26
Slice and serve hot or cold.
