Rebecca’s Beef Pie
Pie Crust (one double crust)
- 2 cups flour
- 3/4 tsp salt
- 1 cup shortening
- 1 egg
- 2 tbs water
- 1 tablespoon vinegar
Mix the flour and salt together. Cut in the shortening. Mix beaten egg, water and vinegar until it comes together.
Refrigerate for 1/2 hour.
Filling:
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrot
- 1/3 cup butter
- 1/2 cup flour
- 2 cups beef broth
- 1 cup evaporated milk
- 4 cups cooked, cubed beef
- 1 cup peas
- Salt and pepper to taste
In large pot melt butter, add onion, celery and carrot. Cook on medium heat until soft but not browned. Add flour and stir until smooth. Add broth, milk and cook for two minutes until bubbly. Remove from heat and mix in beef and peas and salt and pepper.
Pour mixture into two pie shells and cover with top crust and bake at 350 degrees F° uncovered for 1/2 hour and then covered for a half hour.