Pâté Aux Coques (Clam Pie)

• PIE CRUST
• 2 1/2 cups sifted flour
• 1 teaspoon salt
• 1 cup shortening
• 1 egg
• 2 tablespoons vinegar
• 2 tablespoons cool water
• FILLING
• 2 cups clam juice
• 3 potatoes, mdium-sized, cubed
• 1 onion, chopped
• 3 tablespoons butter
• 2 tablespoons flour
• 2 (10 ounce) cans . baby clams
• salt and pepper

1. CRUST: In a large bowl, sift flour and salt together. Cut shortening into flour until dough resembles coarse cornmeal.
2. In a separate bowl, beat egg; combine with vinegar and water, Gradually add just enough of the egg mixture to the flour mixture until you can form the dough into a ball.
3. Divide into two portions (for top and bottom crust). Roll out one portion and use it to line a 10-inch pie plate. Roll out the other portion and reverse to cover pie.
4. FILLINGl Pour clam juice into a saucepan, and add potatoes. Bring to a boil, reduce heat and simmer until potatoes are tender, about 15 minutes.
5. Meanwhile in a separate large saucepan, saute onion in butter until transparent. Stir in flour to make a roux. Cook for 1-2 minutes.
6. Drain potatoes, reserving clam juice. Gradually add clam juice to roux. Stir until thickened, add potatoes and clams. Season with salt ahd pepper to taste.
7. Pour filling into pastry-lined pie plate. Cover with top layer of pastry and bake at 400F for about 30 minutes.

flour, salt, shortening, egg, vinegar, water, filling, clam juice, potatoes, onion, butter, flour, baby clams, salt

Taken from www.food.com/recipe/p-t-aux-coques-clam-pie-467972 (may not work)