Pork Pot Pie

(Courtesy of Taste of Home)

Ingredients:
3 c. all-purpose flour
1/2 tsp. salt 
1 c. shortening
5-6 Tbsp. cold water
1 egg
1 Tbsp. vinegar
FILLING:
1 1/2 c. cubed peeled potatoes
1/2 c. thinly sliced carrots
1/4 c. thinly sliced celery
1/4 c. chopped onion
1 c. water
2 c. diced cooked pork
3/4 c. pork gravy
1/2 tsp. dried rosemary, crushed, optional
1/4 tsp. salt
1/8 tsp. pepper
Half and half cream, optional

Directions:
In a bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs.  Combine 5 Tbsp. water, egg and vinegar; sprinkle over dry ingredients, 1 Tbsp. at a time.  Toss lightly with a fork until dough forms a ball; add additional water if necessary.  Divide into 2 balls; chill while preparing filling.

In a saucepan, cook potatoes, carrots, celery and onion in water for 10 minutes or until crisp-tender; drain well.  Add pork, gravy, rosemary if desired, salt and pepper; set aside.

On a floured surface, roll one ball of dough to fit a 9 inch pie plate.  Fill with meat mixture.  Roll remaining pastry to fit top of pie.  Cut slits in top crust and place over filling; seal and flute edges.  Brush pastry with cream, if desired.  Bake at 375 degrees for 50-55 minutes or until golden brown.