One 9 inch pie pan
Pour boiling water over
shortening. Mix with a fork until creamy. Set aside. Let cool.
While cooling, sift together
flour and salt. Combine with cooled shortening and mix to soft dough with
a fork. Wrap in waxed paper and chill in refrigerator, about 45 minutes.
While dough chills, prepare
In a large bowl, break
up ground beef. Mix in potato, onion, carrot and rutabaga. Stir to combine.
When thoroughly mixed, season with salt and freshly milled pepper to taste.
Preheat oven to 350°F.
Remove dough from refrigerator.
Divide into two equal pieces. On a floured surface with a lightly floured
rolling pin, roll first piece of dough until it is 1 inch larger than
upside down pie plate. Put rolling pin in the middle of dough. Fold half
the dough over the rolling pin, and lift to place evenly over pie plate.
Push dough gently to fit snugly in the plate.
Spoon in filling.
Roll second dough and
cover pie. Pinch edges together in fluted pattern to seal. Cut off excess
dough. Make 1/2 inch slits around center of crust to let steam escape.
Brush with milk. Bake
in a 350° F oven for 60 to 70 minutes.
Serves: 4 - 6