Ellie makes 3 pies in this video; recipe below is for 1 pie
Ingredients
Crust
- ⅔ cup Crisco shortening
- 2 cups flour + extra for dusting work surface
- ⅓ cup milk
- 2 pinches of salt
- non-stick cooking spray (for pie pan)
Filling
- 1-1½ lbs ground pork
- 1 medium onion
- 8 saltine crackers, finely crushed (8 saltines per lb of pork)
- salt to taste (saltines are salty, so taste filling before adding salt)
How-to
Make the Filling
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Add pork to a large pot with onions. Cover with water. Cook on medium low heat 1½-2 hours. Stir occasionally to break up chunks of meat. Pork is done when there is no pink left and all of the meat is brown. Reserve about 1 cup of cooking liquid, and strain the rest
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In a large bowl mix pork and onions with saltines. Add more salt and crackers to taste
Make the Crust
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Mix flour and salt in a bowl. Use a fork or a dough cutter to cut the shortening into the flour. You want lots of small pieces, a little bit smaller than peas
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Add milk and stir (use your hands) just until it starts to come together. Mixture should still be in pieces, with a little bit still dry. Turn out onto a floured board. Knead a few times, JUST until it's in one piece. Divide in 2 pieces. (At this point you can reserve the dough in the refrigerator, or roll it out right away)
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Roll out dough and place in pie pan. Use a fork to dock the pie bottom all over. Add pork filling. Roll out top crust and cover pie. Use a little milk on the edge of pie to get the crust to stick together. Pinch edges together. Cut vent holes in the top center of pie
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Bake at 350º for 30-45 minutes, or until pie crust is light golden brown
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