Ingredients
Norwalk, Connecticut
1 9-inch Pie Shell
2 cups unbleached all-purpose flour
1 ¼ teaspoon salt
¾ cup plus 2 tablespoons Crisco, refrigerated for at least an hour
4-6 tablespoons cold water
2-3 ice cubes
¼ cup heavy cream
Add a few ice cubes to a small bowl of water, set aside. Thoroughly mix flour and salt in a medium bowl. Add the full amount of Crisco, and gently hand mix. Stop mixing when pea-sized pieces begin to form. Add ice-cold water in one tablespoon increments, be careful not to add any ice. After each addition gently hand mix the dough. You will use between 4-6 tablespoons of water, depending on factors such as temperature, humidity, and altitude. Enough water has been added when the dough easily forms into a ball. Wrap your dough in plastic wrap and refrigerate for at least thirty minutes, preferably overnight.
Separate the dough into two even pieces. Re-wrap half the dough and store in the refrigerator. Take the other half of the dough and form into a puck shape. Roll out the dough using a rolling pin and a small amount of flour on both the counter and the rolling pin. Roll dough into a ten-inch circle, to place dough in your pie dish fold the circle in half, then align the centerfold with the middle of your pie dish and unfold the dough. Crimp the edges as desired. Use immediately or wrap in plastic wrap and refrigerate while you prepare the filling of the pie. Just prior to filling the shell use a pastry brush to brush the crimped edges of the pie shell with heavy cream.
Mashed potatoes:
2 large russet potatoes
2 tablespoons butter
1-2 tablespoons milk
Pinch of salt, or to taste
Punch of pepper, or to taste
1 egg yolk
1/4 cup sour cream
Peel and cube potatoes. Boil until for tender. Strain. Use a mixer to mash potatoes with remaining ingredients.
Filling:
2 tablespoons vegetable oil
1 medium Onion
2 stalks Celery, diced
1 lage Carrot, diced
1 pound Ground Beef
1/3rd cup flour
3/4 cup Beef Stock
1/4 cup Tomato Paste
1/8 cup Worcestershire Sauce
1 tablespoon fresh Rosemary
1 tablespoon fresh Thyme
Salt to taste
Pepper to taste
1/2 cup Frozen Peas
1/2 cup Frozen Corn
Directions
Cook the onions, celery, and carrots until soft. Set aside. Brown ground beef (do not drain) with the heat still on add flour, mix well. Add beef stock, tomato paste, and Worcestershire sauce, rosemary, thyme, salt and pepper. Mix well. Turn off the heat and add in cooked veggies, peas and corn. Mix well. Transfer into pie crust brushed with cream. Top with mashed potatoes and paprika. Cook in oven at 425 for 15 minutes and 350 for 45 minutes or until golden brown.