Pot Pie

Mix the flour and salt. Cut in the shortening with a pastry blender or two knives. Combine lightly only until the mixture resembles coarse meal or very tiny peas: its texture will not be uniform but will contain crumbs and small bits and pieces. Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball. Refrigerate for at least 30 minutes before rolling out.

Cut dough into five sections. Each section of dough will make the top and bottom crust of the pot pie. For one section, cut a little more than half to make the bottom crust (left overs will be added to the top crust) and roll into a 5 inch circle. Press bottom crust into pie pan and continue to make the other bottom crusts.

Add a meat or vegetable stew of your choice. This can be a homemade stew (beef, chicken, turkey) or a canned stew from the store. If you are using a soup, it will need to be thickened with flour or cornstarch. Only 1 - 2 tablespoons to be added to the soup as you are heating it until it is thick as stew. Then add to your pie shells.

After you have filled the pie shell, roll out the top sections of dough and place over the pie pan and crimp edges. Prick lid with a fork and bake. Place in the oven at 425 degrees for 10 minutes, and then lower the heat to 350 degrees for 20 to 30 minutes or until golden brown.