Scottish Pie

**PIE CRUST (2 crust 9" pie)**

2 cups flour
1 teaspoon salt
2/3 cup shortening
6 Tablespoons ice water
Optional: dash of rosemary

Combine salt, rosemary (if added), & flour into mixing bowl. Cut shortening into mixture using pastry cutter until particles are about pea sized. Add ice water gradually (a few drops from a teaspoon at a time) while mixing...toss with a fork very lightly to distribute water evenly among the particles. Tip mixing bowl onto its side and press dough gently into a shape that can easily be picked up in the hands. Do not overhandle the dough once water has been added!

Roll dough into ball, cut in two, one portion slightly larger than the other. Place large half on a lightly floured cutting board, and shape into a flat disc. Using a rolling pin, roll it out into what you will use for your bottom crust. Lay into buttered 9" pie pan, trim edges.

Do the same thing with the dough for the top crust, but save raw crust on the cutting board until filling is made.

**FILLING**:

1 1/2 cups diced, boiled potatoes
1/2 lb browned ground beef
1/2 cup corn
1/2 cup peas
1/3 cup boiled barley
1/2 shot whiskey (I use a good single malt)
1 can condensed beef vegetable soup (Campbell's of course)

Mix filling ingredients together in a large skillet and heat (do not add water to the soup!). Spoon filling into bottom crust until pie pan is filled. Place top crust over filling, and pinch edges until crusts are joined.

Cut three vent holes in top of pie. Bake at 400 until top crust is golden brown. (If you like, you can brush the top of the pie with melted butter every five minutes for a very tasty, beautiful crust...)

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