Pork Potpie

• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup shortening
• 5 to 6 tablespoons cold water
• 1 egg
• 1 tablespoon vinegar
• 1-1/2 cups cubed peeled potatoes
• 1/2 cup thinly sliced carrots
• 1/4 cup thinly sliced celery
• 1/4 cup chopped onion
• 1 cup water
• 2 cups diced cooked pork
• 3/4 cup pork gravy
• 1/2 teaspoon dried rosemary, crushed, optional
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Half-and-half cream, optional

1. In a bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Combine 5 tablespoons water egg and vinegar; sprinkle over dry ingredients, 1 tablespoon at a time. Toss lightly with a fork until dough forms a ball; add additional water if necessary. Divide into two balls; chill while preparing filling.
2. 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.
3. On a floured surface, roll one ball of dough to fit a 9-in. 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 375u0b0 for 50-55 minutes or until golden brown.

allpurpose, salt, shortening, cold water, egg, vinegar, potatoes, carrots, celery, onion, water, pork, pork gravy, rosemary, salt, pepper, cream

Taken from www.tasteofhome.com/recipes/pork-potpie/ (may not work)