2) 6 slices bacon, chopped
3) 1 med onion, finely chopped
4) 1 large shallot, finely chopped
5) 2 pkg, 1 1/4 lb Johnston's ground pork mild Italian seasoned with basil and fennel
6) 1 1/4 c chicken broth
7) 2 T cornstarch
8) salt & pepper
9) 1 egg
Prep 1) chill dough.
Cook 2) till crispy, set aside.
Pour off almost all bacon fat and saute 3) & 4)
Add 5) saute till cooked thru.
Heat 6) add 7) cook till thickened.
Add to meat mix along with bacon. Cook till sauce reduced.
Taste mix, season with 8)
Sit till room temp. Add 9)
Oven 425. Fill pastry. Brush with egg wash (optional)
Bake 50 min to 1 hour or so till golden.
Crisco Pastry
For 2 - 9" single crust or 1 double crust pie
1) 2 c flour
2) 3/4 t salt
3) 1 c Crisco shortening
4) 1 egg
5) 2 T cold water
6) 1 T white vinegar
For 2 double pie crusts
1) 4 c flour
2) 1 1/2 t salt
3) 2 c Crisco shortening
4) 2 eggs
5) 4 T cold water
6) 2 T white vinegar
For 2 double crust pies and 1 pie shell
1) 5 c flour
2) 1 1/2 t salt
3) 2 1/3 c Crisco shortening
4) 1 egg
5) 1/2 c cold water
6) 1 T white vinegar
Mix 1) & 2) in large bowl.
Cut in 3) till texture of coarse crumbs.
Whisk 4) to 6) and add to flour mix with fork till moist.
Shape into a ball, divide dough into even-sized pieces.
Shape into 4" circles, wrap and refrigerate 20 min.
Roll each circle out to 1 " larger than pie plate size.
Roll crust onto rolling pin and place in pie plate.
