Beef Pot Pie

Crust
2/3 c shortening plus 2 Tbsp
1 c flour
1 c whole wheat flour
1 t salt
4 T cold water, up to 5 Tbsp
Filling
1 pt beef chunks and juice, home canned
preffered
2 pt water
5 md potatoes, cut into small
chunks
1 T salt, or to taste
1 lb mixed vegetables, Frozen
1/4 T pepper
1 md onion, chopped

Crust: Cut shortening into flour & salt mixture until it resembles fine crumbs. Sprinkle with water, 1 Tbsp at a time, tossing with fork until all flour is moistened & pastry cleans from side of bowl. Gather pastry into ball, split in half. Roll one half out for bottom crust & line pie plate. Fill with meat filling. Roll out remaining dough for top crust & place over filling. Flute edges to seal, pick top with fork to allow steam to escape. Bake 350 degrees for approximately 1 hour 30 minutes or until crust is golden brown.

Filling
Place all ingredients in stew pot and cook on fast boil until potatoes are tender.
Add mixture of 3 Tbsp cornstarch in 1 cup warm water to stew, stirring constantly while adding. Cook additional 10 minutes, or until tick. Additional cornstarch may be needed. Pour into prepared pastry lined pie plate, top with 2nd crust. Follow baking directions. Yields 2 large pot pies.

1st place Illinois State Fair