Hamburger Pot Pie

Some of my favorite advice ever given to me has been, "Learn to cook one thing really well". I think it's a great rule of thumb. So today I am going to share with you one of my favorite recipes that my Memaw taught me and it's pretty easy and really yummy. I'm not a pro quite yet, but I'm getting there!

Hamburger Pot Pie

Onion Pastry:
2 cups sifted All Purpose Flour
3/4 cup Crisco Vegetable Shortening
1 teaspoon onion salt
6 to 9 tablespoons cold water

Hamburger Pie Filling:
1 tablespoon Crisco Vegetable Shortening
1 pound lean ground beef
1/2 cup chopped onion
1 can (15 to 16 ounces) green beans drained, or 2 cups fresh or frozen
1 can (10 ounces) tomato soup
1 teaspoon salt
1 tablespoon sugar
1/4 teaspoon pepper
1/8 teaspoon oregano

1. Preheat oven to 400o F. (for glass pie plate 400o F). Sift flour before measuring; spoon lightly into measuring 

cup and level without shaking down. Cut Crisco into flour with pastry blender or 2 knives until mixture is uniform. Mix onion salt and water, sprinkle on one tablespoon at a time; toss lightly with fork. Work dough into a firm ball with your hands.

2. Divide dough in half and form two flat circles. On lightly floured surface, roll out bottom crust until 1 1/2 inches larger than inverted 9 inch pie plate. Fold circle in half, lift dough into pie plate. Trim even with edge. 

3. In a skillet, heat 1 tablespoon of Crisco. Add ground beef and onion; cook just until meat is brown. Stir in green beans, soup and seasonings. Pour filling into onion pastry-lined pie plate.

4. Roll out top crust the same way as the first. Cover filling with top crust; trim 1/2 inch beyond edge. Fold top crust under edge of bottom crust; seal and flute with fingers or fork. Cut slits in top of crust. 

5. Bake at 400o F. for 25 minutes. 

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